RU2361443C1 - "partridge rissoles with garnish and fat" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Wheat bread, preferably hard, is soaked in milk and chopped. Partridge flesh and fat oil is chopped. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then cutlet mass is formed, coated with breadcrumbs and fried in melted butter to make rissoles. The prepared sugar beans and greens are cut and exposed to freezing, sugar beans are frozen preferably at slow rate and greens are frozen at fast rate. Then cut and frozen sugar beans and herbs are mixed with table salt under oxygen-free conditions. The rissoles, resultant mixture and melted butter are packed at the given ratio of components, vacuum-sealed and sterilised to obtain the target finished product.

EFFECT: enhanced preserve digestibility.

Description

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

A known method of preparing a culinary dish "Chopped meat cutlets with a side dish and fat", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping the pulp of partridge and raw fat in a meat grinder, mixing the listed components with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in an oven with receiving cutlets, garnish with boiled sugar beans, watering with melted margarine and decorating 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 preparing canned food "Chopped chicken cutlets with garnish and fat" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the pulp of the partridge and raw fat, mixing the listed ingredients with table salt and bitter black pepper with obtaining the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, cutting and freezing sugar beans and greens, and mixing them without access of oxygen with sodium chloride, packaging of cutlets, the resulting mixture and ghee at the following component consumption, parts by weight:

partridge 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 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 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 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 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 a partridge and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, shaping 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 Aslan sealing and sterilizing the next flow components pbw .:
partridge 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