RU2360534C1 - Production method of preserved food "pheasant rissoles with side dish and fat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by white bread soaking in milk and chopping, pheasant flesh and raw tallow cutting and chopping. The listed ingredients are mixed with table salt and hot black pepper to obtain cutlet mass. The mass is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Sugar beans and greens are cut and frozen and mixed with salt in oxygen-free conditions. The cutlets, obtained mixture and melted butter are packed, vacuum sealed and sterilised.

EFFECT: invention allows manufacturing of canned food with increased digestibility.

Description

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

A known method of preparing a culinary dish "Chopped pheasant cutlets with garnish and fat", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping pulp of raw pheasant and raw fat in a meat grinder, mixing these components with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in the oven with the receipt of cutlets, garnishing boiled sugar oh beans, watering melted margarine and carnations to produce a ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.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 of preparing canned food “Chopped chopped pheasant cutlets with garnish and fat” involves preparing the recipe components, soaking in the milk and chopping the wheat bread, chopping the pulp of the pheasant and raw fat, mixing the listed components with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee, to obtain cutlets, cutting and freezing sugar beans and greens, and mixing them without access and oxygen with sodium chloride, packaging of cutlets, the resulting mixture and ghee at the following component consumption, parts by weight:

pheasant 1443.62 raw fat 12.12 sugar bean 500 greenery 18.94 wheat bread 81.82 wheat crackers 45.45 milk 118.18 salt 12 black pepper 0.15 melted butter 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 pulp of pheasant 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 sugar beans and greens are cut and subjected to freezing, sugar beans preferably slow, and greens preferably fast, and then mixed without oxygen with sodium chloride.

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

The consumption of all components except ghee is given taking into account the norms of waste and losses of each type of raw material.

The canned food obtained according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they correspond to SanPiN 2.3.2,1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 a pilot product of 1.6 · 10 ⁵ and for the control 1.2 · 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 preparing canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed components with table salt and black bitter black pepper to obtain a cutlet mass, molding it, breading in breadcrumbs and frying in melted butter to produce cutlets, cutting and freezing sugar beans and greens and mixing them without oxygen with sodium chloride, packing cutlets, the resulting mixture and melted butter la with the following flow components pbw .:
pheasant 1443.62 raw fat 12.12 sugar bean 500 greenery 18.94 wheat bread 81.82 wheat crackers 45.45 milk 118.18 salt 12 black pepper 0.15 melted butter before the release of the target product 1000,
sealing and sterilization.