Method for appetizer production

FIELD: food processing industry, in particular catering and dietary alimentation.

SUBSTANCE: chicken fillet is ground in copper. Mushrooms are ground and blanched. Fillet and mushrooms are placed into blender, ground solid cheese, ground roaster onion, milk mutter, salt, black pepper, mushrooms flavoring are added. Further sauce prepared from wheat flour and fresh cream in added/ Mixture in stirred for 3-5 min and heat-treated. All components are used in specific ratio.

EFFECT: product with balanced content of main nutrients and high nutritional value.

2 ex

 

The invention relates to the food industry and can be used in public diet and nutrition.

Known method of preparing snacks (EN 2167530, 2001.05.27 "Method of cooking the salad Svetlana Kim"), which is the closest to the essential features of the claimed invention. The essence of this method is that it provides for the preliminary preparation of the vegetables, shredding, salting out in their composition, consisting of a sodium salt food, organic acid and sugar, introducing the resulting mixture of fill, consisting of vegetable oil, crushed coriander seed, monosodium glutamate, onion roasted garlic, ground red pepper and ground black pepper, mixing, before the introduction of fill in the mixture injected offal, prepared by podsalvage based 40-50 g of table salt food 1 kg of offal, followed by marinating them in 1-2 hours, and/or optionally before the introduction of fill in the mixture entering the mushrooms, which previously boiled for 15-20 minutes, adding salt food in the amount of 10-15 g per 1 l of water.

The disadvantages of the described method are similar low calorie product, the use of preservatives (organic acids, sah is RA, marinade), long preliminary training offal (marinating 1-2 hours) and short term storage of salad (6 days).

The aim of the invention is to expand the range of products manufactured industrially, due to the new finished product "Snacks" with high calorie and extended shelf life for the public and diet.

The essence of the invention is that the method of preparation of snacks provides preliminary preparation of raw materials (cooking sauce method of mixing cream and baking wheat flour first grade up to a creamy consistency, shredding chicken, chopping and blanching the mushrooms in boiling, salty water at the rate of 10-15 g of salt per 1 liter of water for 5-10 minutes, preparation of fried onion, shredding cheese durum) and mixing in the mixer for 3-5 minutes all prepared prescription components, adding butter, salt, ground black pepper and fresh mushrooms in the following ratio, wt.%:

mushrooms40-45
chicken10-15
butter5-7
cheese varieties7-10
cream 20-25
wheat flour3-5
first grade
roasted onions2-3
Sol food1,2-1,5
ground black pepper0,13-0,15
the flavor of mushrooms0,27-0,30

The mixture is filled polyamide casings, forming bars weight 0,15 kg or more overlay clips at both ends of the bar.

Then conduct heat treatment - steam boiling in a heat chamber at a temperature of 80-85°C for at least 1 hour 50 minutes (depending on the diameter of the shell) until a temperature in the thickness of the product 70-72°C.

After cooking produce cooling under a cold shower for 30 to 35 minutes, then continue cooling in the cooling chamber at a temperature of 0-5°to achieve in the thickness of the product temperature +5°C. the shelf Life of the product at a temperature no higher than +5°is 10 days.

However, the essence of the invention lies in the fact that fungi use mushrooms, canned in the same proportion as the fresh mushrooms that before mixing with the rest of the snacks only crushed, and to increase the retention period to 30 days the product after cooling freezer etc which indicate at a temperature of -30° To achieve in the thickness of the product storage temperature -18°C.

The technical result of the proposed method for the preparation of meals is the expansion of the range of finished products manufactured on an industrial basis, for public and diet due to new high-calorie product with original taste, a given chemical composition and consumer properties, stable during storage without the use of preservatives.

In the present method of preparation of snacks to increase the caloric content of the product is used chicken, butter, cheese and cream, that allows to satisfy the needs of the human body in complete proteins.

The method for forming the product in polyamide casing ensures the tightness of the packing, protecting from moisture, greases, microorganisms and UV rays from the outside and volatilisation of flavoring substances of the product, and allows you to extend the retention period.

Heat treatment of the product at a temperature of 80-85°makes proteins more accessible to the action of the digestive enzymes that enhances their digestibility and absorption by the body. In addition, at this temperature, killing all vegetative forms of microorganisms.

No preservatives (organic acids, sugar is, the marinade and the like) in the formulation of the method can be attributed to the proposed product to the category of diet, except in the case of using canned mushrooms.

Thus, the combination of all the essential features of the claimed method of the preparation of meals allows to achieve the above technical result.

Example 1

Inspect fresh mushrooms, washing, cleaning and rinsing, and then crushed into a cutter into pieces of 10-15 mm and blanched in hot water for 5-10 minutes in boiling salted water at the rate of 15 g of salt per 1 liter of water. Salt is necessary for removal from fungi harmful substances. After blanching give to drain the water.

Inspect chicken, shredded it on the cutter into pieces of 5-10 mm with frozen butter. Shredded cheese varieties to pieces 5-10 mm. Cook the sauce, stirring cream with flour until creamy state.

Fry in oil onion finely ground. The thus prepared components, kg:

mushrooms42
chicken14
cheese7
butter6
roasted onions2,3
cream23
the flour is Labicana
first grade4
Sol1,3
ground black pepper0,13
the flavor of mushrooms0,27

mix in mixer for 3-5 minutes until a homogeneous mass.

Using a syringe ready by mass of filled polyamide membrane, forming bars weight 0.15 kg using overlapping with the two ends of the staples.

Then the bars cook steamed at a temperature of 80-85°C for 1 hour and 50 minutes to the state of the culinary readiness (the temperature in the interior of the product 70-72°).

After cooking, the product is cooled for 30 to 35 minutes under a cold shower, and then into the cooling chamber at a temperature of 0-5°to achieve in the thickness of the baton temperature +5°C.

Prepared and stored at a temperature of 0-5°appetizer remains organoleptic and nutritional properties at least 10 days, and shock freezing at a temperature of minus 30°With remains of these properties at a storage temperature of -18°With not less than 30 days.

Example 2

Preparing mushrooms canned carried out by blanching and chopping them on the cutter into pieces 3-7 mm.

Other components snacks and overall product prepared according to the techniques of Example 1.

The ratio of the components is similar to their ratio in Example 1.

The use of the invention allows to expand the range of food products and significantly reduce labor costs by cooking meals in catering and home, because enough bar to heat up in boiling water, and the product is ready for use.

1. Method of preparation of snacks, providing for grinding raw meat, chopping and blanching of mushrooms, cooking sauce, stirring and further heat treatment, characterized in that the sauce is made from wheat baking flour topping and fresh cream, as minced meat raw materials used crushed on the cutter chicken, which together with the prepared mushrooms are placed in a mixer, add shredded cheese varieties, chopped fried onions, butter, salt, black pepper, flavoring of mushrooms, then add the sauce and stirred for 3-5 min, the ratio of the components of wt.%:

Mushrooms40-45
Chicken10-15
Butter5-7
Cheese varieties crushed7-10
The cream is fresh 20-25
Wheat flour of first grade3-5
Roasted onions chopped2-3
Sol food1,2-1,5
Ground black pepper0,13-0,15
The flavor of mushrooms0,27-0,30

the mixture is filled polyamide casings, and heat treatment is carried out at a temperature of 80-85°C for 1 h 50 min, then cooled under a cold shower for 30 to 35 minutes, then in a cooling chamber at a temperature of 0-5°to achieve in the thickness of the product temperature +5°C.

2. The method according to claim 1, characterized in that the fungi use canned mushrooms.



 

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