Cutlet, its preparation method and equipment for method implementation

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cutlets manufacture. The method envisages forming meat or chicken or fish mince cutlet evenly coated on all sides with croquette mass casing. Cutlet pieces are cooled to a temperature equal to 2-6 degrees Celsius, put into mortises on the surface of the lower part of the griddle, covered with the upper part of the griddle with mortises for enclosing the upper part of the cutlet pieces. One introduces stick parts (within the range of 0.3 - 0.7 of the total stick length), preliminarily greased with egg yolk, into every cutlet through the side holes. The cutlets are fried on the griddle till complete readiness. The cutlets are unloaded onto paper towels. Croquette pieces are prepared on the base of potatoes or rice or maize or peas or beans or buckwheat or pasta with croquette mass casing halves formed from the pieces with the help of a mould preliminarily greased with egg yolks. The croquette mass casing halves are placed into the lower part of the accessory mould (greased with butter and dredged with breadcrumbs), greased with egg yolk; the cutlets are put into the casing halves, greased with egg yolk and covered with the upper part of the accessory mould (greased with butter and dredged with breadcrumbs). The both parts of the accessory mould are fixed relative to each other with clamps. Then one proceeds with placing into a freezing chamber.

EFFECT: invention ensures production of a cutlet with improved consumer properties and usage convenience.

3 cl, 16 dwg

 

The invention relates to food industry, in particular for the cutlets, methods for their preparation and equipment for the implementation of the methods.

The closest analogue of the claimed burgers is a Burger meat containing minced (see, for example, the patent of the Russian Federation 2214744, MPK7 A23L 1/317, publication date 27.10.2003).

The disadvantage of the closest analogue is the need to feed cooked patties on a plate to use as a rule, knife, and fork.

The closest analogue of the claimed method of cooking burgers is a method for the production of meatballs containing operations of cooking meat, the subsequent molding kulynych blanks rounded shape (see, for example, the patent of the Russian Federation 2214744, MPK7 A23L 1/317, publication date 27.10.2003).

The disadvantage of the nearest analogue of the claimed method is the lack of preparation for consumption because of the need to use additional dining equipment, such as plates, knives and forks.

The closest analogue of the claimed equipment to implement the method is a device for cooking cutlets rectangular shape of minced meat (see, for example, an application for a patent RU 94013404, MPK A47J 37/04, publication date 10.03.1996).

The disadvantage of the closest analogue is the impossibility of providing molding blanks cutlets with the introduction of her PA who points to hold in the hand with the location burgers near the hand and eliminate the need to use Cutlery, for example, a plate, knife, fork.

The technical result of the claimed burgers is to improve consumer appeal, and ensuring ease of use.

The technical result of the claimed method of cooking burgers is providing their burgers with better properties and convenience of its use.

The technical result of the claimed equipment for implementing the inventive method is to ensure the basic operation of the method of forming blanks patties, placing it part of the sticks, coating the cutlets gracetime blanks.

The essence of the technical solutions cutlet is that formed the rounded of minced meat made meat, or chicken, or fish, is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is located inside the portion of the rod in the range from 0.3 to 0.7 of its total length as a holder.

The essence of the technical solution of the method of cooking burgers is that contains the operations of cooking meat, the subsequent molding kulynych blanks rounded shape, and differs from the closest analogue of the fact that kotlety blanks prepared from meat, or chicken, or fish mince is, cooled to a temperature of 2-6 degrees Celsius, laid in nests on the surface of the lower part of the grill, close the top part of the grill with the slots for embracing the upper part kulynych blanks, enter in each cutlet through the side holes at the junction of the upper and lower grill part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk, fried patties on the grill until cooked, remove the cutlets on paper towels, previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, molded of them are pre-lubricated with egg form of half shells of Krakatau mass obtained half shells of Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms, smeared with egg yolk, put in polovinki shells from Krakatau mass previously recorded on a paper towel burgers, grease patties egg yolk, impose greased with butter and sprinkled with breadcrumbs upper part of the additional forms, fixed relative to each other both parts additional forms clamps, placed in the freezer, stand the chicken up to a complete freeze, then take out from the freezer, uderjivayut at room temperature, divide both parts of additional forms, remove patties, shifting the parchment, placed in a container box, placed for storage in the freezer.

The essence of the technical solution of the equipment for implementing the inventive method lies in the fact that contains a form for molding kulynych blanks and differs from the closest analogue is the fact that it introduced a grill for cooking kulynych blanks with the grooves on the bottom of the grill for introduction into chops sticks, a form of molding crocetin blanks, consisting of two upper and lower parts with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides, put an additional form of two, upper and lower, parts for consistent placement at the bottom of the halves crocetin blanks and kulynych workpieces covered by other halves crocetin blanks, and covering the lower part of the upper part with clamping elements of the upper and lower parts of the additional forms between them, with grooves on one side of the lower part of the additional forms for sticks, put in the cutlets.

The essence of the technical solution is illustrated by drawings, where

figure 1 shows a side view of the cover form for molding kulynych procurement is to;

figure 2 shows in cross section the lower part of the mold for molding kulynych blanks;

figure 3 shows a top view of the bottom part of the form molding crocetin blanks;

figure 4 shows the section b-B of the bottom part of the form molding crocetin blanks;

figure 5 shows the form And the bottom part of the form molding crocetin blanks;

figure 6 shows a top view of the lower part of the form molding crocetin workpiece placed on the base;

7 shows a section a-a detail of the bottom of the form molding crocetin workpiece placed on the base;

on Fig shows a bottom view of the top of the form molding crocetin blanks;

figure 9 shows the section b-B top of the form molding crocetin blanks;

figure 10 shows the form And the top of the form molding crocetin blanks;

figure 11 shows a top view of the lower part of the additional forms;

on Fig shows the section b-B bottom of the advanced forms;

on Fig shows And the lower part of the additional forms;

on Fig shows a bottom view of the upper part of the additional forms;

on Fig shows the section b-B top additional forms;

on Fig shows And the upper part of the additional forms.

Chop formed fillet of beef. The stuffing is made is clear, or chicken, or fish. Chicken is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta. Inside the patties is part sticks in the range from 0.3 to 0.7 of its total length as a holder.

A method of making meatballs contains the operations of cooking meat, the subsequent molding kulynych blanks curved in shape with a lid (figure 1, 2). Kotlety blanks prepared from meat, or chicken, or fish meat, cooled to a temperature of 2-6 degrees Celsius. The form with a cover feature on the surface of the lower part of the grill so that the lid was placed on the surface of the lower part of the grill and to each cutlet harvesting was located opposite the slots of the grill to host kulynych blanks. Slide the cover form to release kulynych blanks. Spread kotlety blanks in nests on the surface of the lower part of the grill. Close the grill top grill with nests for embracing the upper parts kulynych blanks. Enter through the side holes at the junction of the upper and lower parts of the grill each Patty part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk. Fry patties on the grill until cooked. Remove patties from grill on b is per towel. Previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta. Krakatoa mass placed between layers of edible film and roll into a smooth layer with the help of a rolling pin with dimensional overlays in the form of discs, located at the end of a rolling pin. Removing the top layer of edible film, the notch cut krokene billets with dimensions, which provides coverage on all sides with half of the patties. Molded of them are pre-cooled and then smeared with egg matrix halves of shells from Krakatau mass. Received half shells of Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms. Smeared with egg yolk and put the bezel on a paper towel burgers. Grease the top of the chicken egg yolk. Put greased with butter and sprinkled with breadcrumbs upper part of the additional forms. Fixed relative to each other both parts additional forms clamps. Place in the freezer until fully frozen. Then remove from the freezer and kept at room temperature. Divide both parts of additional forms. Remove chops and shifting the parchment, placed in a container box. Then placed for XP is tion in the freezer.

The equipment for implementing the method of cooking meatballs contains a form for molding kulynych blanks made of two parts: the lower part 1 of the form (2) for forming kulynych blanks and cover 2 forms (figure 1). In the lower part 1 of the form for molding kulynych blanks made socket 3 for the location of the stuffing (figure 2). The shape and depth of the slots 3 is determined by the pre-set sizes kulynych blanks. The number of slots 3 in the form is determined on the basis of ease of preparation. The lower part 1 of the form on their opposite edges of the top has grooves 4 for placement of the cover 2 (figure 2). Cover 2 is made of flat sheet material of rectangular shape and may have a bent edge 5 to remove the cover 2 from the lower part 1 of the form by pulling the grooves 4 (figure 1). The lower part 1 of the form may also be made of sheet material of rectangular shape, which is formed by pressing the socket 3 to accommodate kulynych blanks. Equipment includes grill. Grill can be used on any grill, providing cooking chops of kulynych blanks with kulynych blanks. The grill is being finalized in the lower part of the implementation of the recesses for insertion through them in the chops sticks. Sticks can be made of flat wood or plastics the second material, approved for use in contact with food products. In the equipment introduced form molding crocetin blanks, with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides. The form contains the upper and lower parts. The upper part can be made of two parts - the base 6 and the average 7 (3, 4, 5, 6, 7). The base 6 is made of the socket 8. In the middle parts 7 is a through slot 9. The upper part 10 of the form molding crocetin blanks made in the form of a punch with the dimensions defined by the internal dimensions crocetin blanks (Fig, 9, 10). Additional form (11, 12, 13, 14, 15, 16) of the two, the bottom 11 (11, 12, 13) and the top 12 (Fig, 15, 16), parts with the slots 13 and 14 for consistent placement in the slots 13 of the bottom part 11 (11) halves crocetin blanks and kulynych workpieces covered by other halves crocetin blanks, covering the lower part 11 of the upper part 12 with the slots 14 and terminals (drawing conventionally not shown) of the upper 11 and lower 12 portions of additional forms between a. On the upper side of the lower part 11 additional forms completed recesses 15 for placing sticks, put in the cutlets (11, 12, 13). In the corners of all parts of the forms 6, 7, 10, 11, 12 made the holes for the pins on especiauy the precise combination of the parts of the form.

1. Burger, formed fillet of beef, characterized in that the stuffing is made of meat, or chicken, or fish, is coated evenly on all sides by a sheath of Krakatau mass on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is located inside the portion of the rod in the range from 0.3 to 0.7 of its total length as a holder.

2. A method of making patties according to claim 1, containing the operations of cooking meat, the subsequent molding kulynych blanks rounded shape, characterized in that kotlety blanks prepared from meat, or chicken, or fish meat, cooled to a temperature of 2-6°C, is laid in nests on the surface of the lower part of the grill, close the top part of the grill with the slots for embracing the upper parts kulynych blanks, enter in each cutlet through the side holes at the junction of the upper and lower grill part sticks in the range from 0.3 to 0.7 of the total length of the sticks, pre-lubricated egg yolk, fried chops in the grill to fully cooked, remove the cutlets on paper towels, previously prepared krokene workpiece on the basis of potatoes, or rice, or corn, or peas, or beans, or buckwheat, or pasta, is made of them pre-greased egg form of half shells of Krakatau mass obtained half shells and Krakatau mass is placed in greased with butter and sprinkled with breadcrumbs lower part of the additional forms, smeared with egg yolk, put in half shells of Krakatau mass previously recorded on a paper towel burgers, grease patties egg yolk, impose greased with butter and sprinkled with breadcrumbs upper part of the additional forms, fixed relative to each other both parts additional forms clamps, placed in the freezer, stand the chicken up to a complete freeze, then take out from the freezer, kept at room temperature, divide both parts of additional forms, remove patties, shifting the parchment is placed in a container box, placed for storage in the freezer.

3. The equipment for implementing the method according to claim 2, containing a form for molding kulynych blanks, characterized in that it introduced a grill for cooking kulynych blanks with the grooves on the bottom of the grill for introduction into chops sticks, a form of molding crocetin blanks, consisting of two, upper and lower, parts with internal dimensions of nests, exceeding the size of nest molds for molding kulynych blanks on the thickness crocetin blanks from all sides, put an additional form of two, upper and lower, parts for consistent placement at the bottom of the halves crocetin blanks and kulynych the title is set, cover other halves crocetin blanks, and covering the lower part of the upper part with clamping elements of the upper and lower parts of the additional forms between them, with grooves on one side of the lower part of the additional forms for sticks, put in the cutlets.



 

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