RU2360484C1 - "quail rissoles with side dish and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Method includes preparation of recipe components, wheat bread soaking in milk and chopping; quail flesh and raw tallow chopping; mixing the above-mentioned components with table salt and black bitter pepper to obtain cutlet mass; its forming; breading in wheat crumbs and frying in the melted butter to obtain cutlets; carrots, white roots, raw onions and cutting, browning in the melted butter and straining; turnip cutting and blanching, sugar peas, French beans and herbs cutting and freezing; wheat flour browning in melted butter; carrots, white roots, raw onions, turnip, sugar peas, French beans, herbs, wheat flour, table salt, citric acid, black bitter pepper and bay leaves mixing under oxygen-free conditions; packing cutlets, obtained mixture and bone broth; sealing and sterilising. All ingredients are added in accordance with certain ratio.

EFFECT: invention provides for producing new canned food with high digestibility as compared to similar cookery dish.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of obtaining a culinary dish "Chopped chicken cutlets with a side dish and white sauce with vegetables", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping partridge and raw fat in a meat grinder, mixing the listed components with common salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in a frying cabinet with obtaining cutlets, their garnish boiled sugar peas, watering with white sauce with vegetables and dressing with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.315-316).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing the canned product "Chopped chicken cutlets with garnish and white sauce with vegetables" involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of the partridge and raw fat, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and blanching turnips, cutting and freezing sugar peas, sugar beans and greens, passing wheat flour in ghee, mixing carrots, white roots, onions, turnips, sugar peas without oxygen, sugar beans, herbs, wheat flour, table salt, citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:

partridge 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 turnip 5.21 sugar peas 458.33 sugar bean 4,58 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.25 milk 108.33 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared wheat bread, preferably stale, is soaked in milk and cutted. Prepared partridge pulp and raw fat are cutted. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared turnips are cut and blanched in hot water. Prepared sugar peas, sugar beans and greens are chopped and frozen, sugar peas and sugar beans preferably slow, and greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride, citric acid, bitter black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to an experimental product of 1.3 · 10 ⁵ and for the control 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of obtaining a canned product, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of partridge and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, shaping it, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and blanching turnips, cutting and frozen e sugar peas, sugar beans and greens, wheat flour passing in ghee, mixing carrots, white roots, onions, turnips, sugar peas, sugar beans, greens, wheat flour, table salt, citric acid, bitter black pepper without access and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:
partridge 1323.32 raw fat 11.11 melted butter 41.67 carrot 9.75-10 white roots 9.86-10.01 onion 10.73-10.86 turnip 5.21 sugar peas 458.33 sugar bean 4,58 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.25 milk 108.33 table salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.