RU2498674C1 - Method for production of preserves "chopped chicken cutlets with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green beans, green and sunflower flour with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: chicken - 1323.3; raw tallow - 11.1; melted butter - 20.3; carrots - 13-13.3; parsley roots - 3.4-3.5; bulb onions - 6.5-6.6; green beans - 458.3; greens -17.4; wheat bread - 75; wheat crumbs - 27.8; sunflower flour - 17.5; milk -108.3; tomato paste in conversion to 30% dry substances content - 13.9; sugar -3.5; salt - 12; black hot pepper - 0.15; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Chopped chicken cutlets with garnish and red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of chicken and raw fat, mixing these components with part of the salt and part of the black pepper with obtaining minced meat, molding it, breading in wheat breadcrumbs and frying in ghee to get cutlets, cutting, sautéing in ghee and rubbing carrots, parsley root and onions ka, cutting and freezing green beans and greens, straining wheat flour in ghee, mixing carrots, parsley root, onions, green beans, greens and wheat flour with tomato paste, sugar, the rest of the salt, the rest of the bitter pepper and laurel sheet, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2362389 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for producing canned food "Chopped chicken cutlets with garnish and red main sauce", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping the chicken pulp and raw fat, mixing the listed components with part of the salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley and onion root, cutting and freezing green beans and greens, mixing carrots, parsley, onion, green beans and greens with flour, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the cutlets the resulting mixture and bone broth, sealing and sterilization, according to the invention, use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio research institutes, parts by weight:

chicken 1323.3 raw fat 11.1 melted butter 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 green beans 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000

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 in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.

Prepared carrots, parsley root and onions are chopped, sautéed in melted butter and wiped.

Prepared green beans and greens are chopped and frozen.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Carrots, parsley root, onions, green beans, herbs and sunflower flour in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt and the ground part of the black pepper and bay leaf.

Cutlets, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP "Konservlodozyot", 1990, p.124 )

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Chopped chicken cutlets with garnish and red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping the pulp of chicken and raw fat, mixing these components with part of the salt and part of the black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, cutting and freezing green beans and greens, mixing carrots, parsley root, onions, green beans and greens with flour, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
chicken 1323.3 raw fat 11.1 melted butter 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 green beans 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000