RU2362395C1 - "chicken chopped cutlets with garnish and fat" preserves preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are prepared by soaking in milk and chopping wheat bread, chopping chicken fillet and fat oil, mixing the listed components with table salt and black bitter pepper to obtain cutlet mass, its forming, covering with wheat breadcrumbs and frying in melted butter to obtain cutlets, cuttign and freezing greens, freezing fresh green peas, mixing green peas, greens and table salt under oxygen-free conditions, packing cutlets, obtained mix and melted butter, sealing and sterilising.

EFFECT: new canned food features improved digestibility as compared to a similar dish.

Description

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

A known method of producing a culinary dish "Chopped chicken cutlets with garnish and fat", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and grinding the pulp of chicken 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 green peas, 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 canned meat production method "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 chicken and raw fat, mixing the listed ingredients with 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 greens, freezing fresh grain of green peas Blending without access of oxygen peas, herbs and common salt, packing cutlets, and the resulting mixture melted butter with the following flow components pbw .:

chicken 1443.62 raw fat 12.12 green pea 495.45 greenery 18.94 wheat bread 81.82 wheat crackers 45.45 milk 118.18 salt 12 black bitter 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 chicken flesh and raw fat are chopped. 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 produce cutlets.

Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh green pea grain is subjected to freezing, preferably slow. The listed components are 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 for the production of canned food, which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the pulp of chicken 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 greens, freezing fresh grains of green peas, mixing without access oxygen of green peas, greens and salt, f Asovka cutlets, the resulting mixture and ghee at the following component consumption, parts by weight:
chicken 1443.62 raw fat 12.12 green pea 495.45 greenery 18.94 wheat bread 81.82 wheat crackers 45.45 milk 118.18 table salt 12 black pepper 0.15 melted butter before the release of the target product 1000,
sealing and sterilization.