Method for production of preserved product "chopped turkey cutlets with garnish and white sauce with vegetables"

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, wheat bread soaking in milk and chopping, turkey 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, white vegetables, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: turkey - 844.8-873.5; raw tallow - 11.1; melted butter - 21.1; carrots - 9.8-10; white vegetables - 9.9-10; bulb onions - 10.7-10.9; rutabaga - 5.2; green peas - 454.2; French beans - 4.6, greens -17.4; wheat bread - 75; wheat crumbs - 27.8; pumpkin seeds extraction cake - 26.9; milk - 108.3; salt - 12; citric acid - 0.07; 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.

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

There is a method of production of canned product Patties chopped Turkey with vegetables and white sauce with vegetables", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp turkeys and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching Swede, cutting and freezing of sugar beans and greens freezing fresh beans green peas, passerovannye in ghee wheat flour, mix carrots, white roots, onions, rutabagas, green peas, sugar beans, greens and wheat flour with the rest of the salt, citric acid, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization (EN 2361455 S).

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

The technical result of the invention is the I reduction of adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned product Patties chopped Turkey with vegetables and white sauce with vegetables", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp turkeys and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching Swede, cutting and freezing sugar beans and greens, freezing fresh beans green peas, mix carrots, white roots, onions, rutabagas, green peas, sugar beans and greens with flour, the rest of the salt, citric acid, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

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

The prepared pulp turkeys and fat, raw matterwhat.

These components in the recipe ratio is mixed with approximately 33% recipe quantity of salt and approximately 33% recipe quantity of ground black pepper bitter with getting the stuffing, which is formed into, paneer wheat bread crumbs and fry in melted butter with the receipt of the cutlets.

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

Prepared Swede, cut and blanched in hot water.

Prepared sugar beans and greens cut and freeze.

Prepared fresh corn green peas frozen.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

Carrot, parsnip, efcacy onion, Swede, peas, sugar beans, greens and sunflower seeds pumpkin in the recipe ratio is mixed with the rest of the salt, citric acid and grind the rest of the black pepper bitter and Bay leaf.

Burgers, obtained mixture and bone broth Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. The minimum flow turkeys corresponds to using birds category I, and the maximum corresponds to using birds category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

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

The production method preserves the fragmented product Patties chopped Turkey with vegetables and white sauce with vegetables", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp turkeys and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, white roots and onions, cutting and blanching Swede, cutting and freezing of sugar beans and greens, freezing fresh beans green peas, mix carrots, white roots, onions, rutabagas, green peas, sugar beans and greens with flour, the rest of the salt, citric acid, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: