RU2364275C1 - "pheasant rissoles with garnish and red main sauce" preserves production method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method includes soaking wheat bread in milk and chopping, chopping of pheasant meat and fat oil. The listed ingredients are mixed with salt and hot black pepper to obtain a cutlet mass. Then it is formed, coated with wheat white breadcrumbs and fried in melted butter to make cutlets. Carrots, parsley roots and raw onions are cut, browned in melted butter and strained. Green beans and herbs are cut and frozen. Wheat flour is sauteed in melted butter. Carrots, parsley root, raw onions, runner beans, herbs, wheat flour, tomato paste, sugar, salt, hot black pepper and bay leaf are mixed under oxygen-free conditions. The cutlets, obtained mixture and bone broth are packed at specified ratio of components. Then hermetic sealing and sterilisation follow.

EFFECT: product digestibility improvement.

Description

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

A known method of developing a culinary dish "Chopped pheasant cutlets with a side dish and red main sauce", which includes preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and grinding in the meat grinder pulp of pheasant and raw fat, mixing the listed components with a cookbook 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, garnishing them about green beans, watering with red main sauce and dressing with greens to get 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 canned food "Chopped chopped pheasant cutlets with garnish and red main sauce" involves preparing the recipe, soaking in the milk and chopping the wheat bread, chopping the pulp of pheasant and raw fat, mixing the listed ingredients with table salt and pepper black bitter 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, cor parsley and onions, cutting and freezing green beans and greens, straining wheat flour in ghee, mixing carrot oxygen, parsley root, onions, green beans, greens, wheat flour, tomato paste, sugar, salt, pepper black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth at the following component consumption, parts by weight:

pheasant 1323.32 raw fat 11.11 melted butter 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 green beans 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste 30% 13.89 sugar 3.47 salt 12 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.

The recipe 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 carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared green beans and greens are cut and frozen, green beans preferably slow, and green greens preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste, sugar, table salt, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 complies with 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 producing 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 pepper to obtain a cutlet mass, molding it, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and freezing green beans and greens, sautéing to the top wheat flour oil, mixing without oxygen carrots, parsley root, onions, green beans, greens, wheat flour, tomato paste, sugar, table salt, black bitter and bay leaves, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization at the following component consumption, parts by weight:
pheasant 1323.32 raw fat 11.11 melted butter 31.94 carrot 13-13.33 parsley root 3.46-3.51 onion 6.5-6.58 green beans 458.33 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 6.94 milk 108.33 tomato paste in terms of 30% 13.89 sugar 3.47 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000