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Method for preparation of preserves "chopped partridge cutlets with garnish and white sauce with vegetables". RU patent 2506845.

IPC classes for russian patent Method for preparation of preserves "chopped partridge cutlets with garnish and white sauce with vegetables". RU patent 2506845. (RU 2506845):

A23L1/317 -

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Method for production of preserves "chopped beefsteak with vegetables in milk sauce" / 2506844
Invention relates to the technology of preserved second-course lunches production. The method involves mince, garnish and sauce production, mince moulding and frying in melted butter to produce beefsteaks, the beefsteaks, garnish and sauce packing, sealing and sterilisation to produce the target product. Mince is produced by way of beef and speck chopping and mixing with 17% of the recipe quantity of milk, ground black hot pepper and nearly 40% of the recipe quantity of salt. Garnish is produced by way of fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, pumpkin seeds extraction cake mixing with the remaining recipe quantity of milk, bone broth, sugar and the remaining recipe quantity of salt.

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FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with nearly 33% of the recipe quantity of salt and nearly 33% of the recipe quantity of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, mixing the extraction cake, carrots, white vegetables, leek, bulb onions, turnip, French beans and greens with the remaining recipe quantity of salt, citric acid, the remaining recipe quantity of black hot pepper and laurel leaf to produce a mixture, the cutlets, mixture and bone broth packing, sealing and sterilisation to produce the target product.

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

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

Known method of preparation of canned food "Burgers chopped the partridge with vegetables and white sauce with vegetables", which provides training prescription components, soak in milk and wheat bread, pulp partridges and mutton fat, mixing of these components, with part of the salt and part of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining cutlets, cutting, in melted butter and RUB carrots, white roots, leeks, and the onions, cut and blanching turnip, cutting and freezing of sugar beans and greens, in melted butter wheat flour, mixing carrots, white roots, leeks, onions, turnips, sugar beans, greens and wheat flour with the rest of the salt, citric acid, the remaining part of black pepper bitter and a Bay leaf, packing cutlets, mixture and bone broth, sealing and sterilization (EN 2369483 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the containers produced the target product.

The technical result of the invention consists in reducing the adhesion to the walls of the containers produced the target product.

This result is achieved by the method of preparation of canned chopped Cutlet the partridge with vegetables and white sauce with vegetables, envisaging the preparation prescription components, soak in milk and wheat bread, pulp partridges and mutton fat, mixing of these components, with part of the salt and part of black pepper bitter with obtaining meat, it molding, 're breading in wheat crackers and roasting in butter with obtaining cutlets, cutting, in melted butter and RUB carrots, white roots, leeks, and the onions, cut and blanching turnip, cutting and freezing of sugar beans and greens, mixing carrots, white roots, leeks, onions, turnips, sugar beans and greens with flour, the remaining part of the salt, citric acid, the remaining part of black pepper bitter and a Bay leaf, packing cutlets, mixture and bone broth, sealing and sterilization according to the invention using pepper pumpkin seed meal, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

partridge

1323,3 raw fat 11,1

melted butter

21,1 carrots 6,5-6,7 parsnip

11,3-11,5

onions 5,5-5,6 leek

the 6.5 and 6.6

turnip 3,5

sugar beans

466 greens 17,4

wheat bread

wheat crackers

27,8

pepper pumpkin seed meal

29 milk 108,3 salt 12

citric acid

0,07

black pepper bitter

0,15 Bay leaf 0,08

bone broth

to target product yield 1000

Way is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in milk and .

Prepared pulp partridges and raw fat .

These components prescription ratio mixed with approximately 33% of the prescribed amount of salt and approximately 33% of the prescribed number of ground black pepper bitter with obtaining meat, which form paneer wheat bread crumbs and fry in butter with obtaining the cutlets.

Prepared carrots, parsnip, leeks and onions cut, passer in melted butter and wipe.

Prepared turnips cut and blanch.

Prepared sugar beans and greens cut and freeze.

The prepared ground pumpkin seed meal, obtained by the well-known technology (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, C. 38-45), pour bone broth in the mass ratio of about 1:5 and stand for the swelling.

Carrots, white roots, leeks, onions, turnips, sugar beans, herbs and pumpkin seed meal prescription ratio is mixed with the rest of the salt, citric acid and blended remaining part of black pepper bitter and Bay leaf.

Burgers, mixture and bone broth Packed prescription ratio, sealed and sterilized with obtaining the target product.

Costs components are subject to the regulations of waste and losses of the appropriate kinds of raw materials. Given in the form of intervals expenses cover the possible evolution of the terms of storage of raw materials.

Received according to the described technology canned by organoleptic properties are similar to a product for the closest analogue.

To confirm the technical result cans №8 containing products obtained according to the described technology and the closest analogue, dissected and installed into the tripod upside down. Experienced product is completely falls out of banks, and a product for the closest analogue of no.

Thus, the proposed method allows to reduce adhesion to the walls of the containers produced the target product.

Method of production of canned food «Burgers chopped the partridge with vegetables and sauce», which includes soaking in milk and wheat bread, pulp partridges and mutton fat, mixing of these components, with about 33% of the prescribed amount of salt and about 33% of the prescribed number of black pepper bitter with the receipt of meat, its formation, 're breading in wheat crackers and roasting in butter with obtaining cutlets, cutting, in melted butter and RUB carrots, white roots, leeks, and the onions, cut and blanching turnip, cutting and freezing of sugar beans and greens, fill ground pumpkin seed meal bone broth in the mass ratio of about 1:5, extract it to swell and mixing meal, carrots, white roots, leeks, onions, turnips, sugar beans and greens with the remaining prescription of salt, citric acid, remaining prescription number of black pepper bitter and Bay leaf with the receipt of a mixture, the packing of meatballs, mixtures and bone broth, sealing and sterilization of obtaining the target products, using the components in the following ratio of expenses parts.: