RU2361458C1 - "partridge rissoles with garnish and fat" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Preserves are prepared by soaking in milk and chopping wheat bread, chopping partridge fillet and fat oil, mixing the above mentioned components with table salt and black bitter pepper to obtain cutlet mass, its forming, breading in the wheat breadcrumbs and frying in the melted butter to obtain rissoles, cutting and freezing sugar peas and greens and mixing them in the oxygen-free conditions with table salt, packing rissoles and the melted butter, sealing and sterilising.

EFFECT: enhanced preserve digestibility.

Description

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

A known method of obtaining 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 the cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in the oven with the receipt of cutlets, garnishing with boiled sugar polar peas, melted margarine and watering 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 for producing canned food "Chopped chicken cutlets with garnish and fat" involves preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of a partridge and raw fat, mixing the listed ingredients with table salt and bitter black pepper to obtain the cutlet mass, its molding, breading in breadcrumbs and frying in ghee, to obtain the cutlets, cutting and freezing sugar peas and greens and mixing them without dos oxygen upa with common salt, packing cutlets, the resulting mixture of melted butter and the next flow components pbw .:

partridge 1443.62 raw fat 12.12 sugar peas 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 peas and greens are cut and subjected to freezing, sugar peas 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 producing 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, molding it, breading in breadcrumbs and frying in melted butter to produce cutlets, cutting and freezing sugar peas and greens and mixing them without oxygen with sodium chloride, packing cutlets, the resulting mixture and melted butter and the next flow components pbw .:
partridge 1443.62 raw fat 12.12 sugar peas 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.