RU2576995C1 - Method for production of preserved "schnitzel with vegetables in milk sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Prepare prescription ingredients. Cut and blanch potatoes. Carrots are blanched and cut, fresh ornamental cabbages are chopped and frozen. Listed components are mixed with preserved capers and preserved green peas to produce garnish. It is cut, beaten, soaked in liaison. Coated with wheat breadcrumbs and fried in melted butter to produce schnitzels meat. Wheat flour is browned in melted butter and mixed with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and Laurel leaf to produce sauce. Schnitzels, garnish and sauce are packed, sealed and sterilised.

EFFECT: method allows to produce new preserves using non-traditional vegetal raw materials without alteration of target product organoleptic properties.

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Description

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

A known method for the production of canned food "Schnitzel with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing these components with canned capers and canned green peas to obtain a side dish, cutting , beating, wetting in a lezon, breading in wheat breadcrumbs and frying meat in ghee with obtaining schnitzels, passaging in ghee butter flour-boundary and its mixing with the milk, bone broth, sugar, salt, black pepper, red pepper, and bay leaf burning to obtain sauce, packing schnitzels, sauce and garnish, sealing and sterilizing (RU 2301565 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved in that in the method for the production of canned food "Schnitzel with vegetables in milk sauce", which involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned capers and canned green peas with a garnish, cutting, beating, wetting in a lezon, breading in wheat breadcrumbs and frying meat in ghee with obtaining schnitzels, passaging at the same time captured wheat flour oil and mixing it with milk, bone broth, sugar, salt, bitter black pepper, hot red pepper and bay leaf to obtain sauce, packing schnitzel, side dish and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components used in the following ratio of costs, wt. hours:

meat 481.9-629.9 chicken eggs 25.6 melted butter 48.6 potatoes 165-174 decorative cabbage 170,2 carrot 162.6-166.8 canned capers 25.6 canned green peas 60 wheat crackers 70,4 Wheat flour 10,2 milk 153 sugar 2 salt 12 black pepper 0.2 hot red pepper 0.1 Bay leaf 0.02 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 potatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

The listed components in the recipe ratio are mixed with canned capers and canned green peas to obtain a side dish.

Prepared chicken eggs are broken and mixed to obtain a leeson.

Prepared meat is cut, beaten, moistened in a lezon, breaded in breadcrumbs and fried in ghee to produce schnitzels.

The prepared wheat flour is sautéed in melted butter, and then mixed in the recipe ratio with milk, bone broth, sugar, salt and ground black pepper, red hot pepper and bay leaf to give the sauce.

Schnitzels, side dishes and sauce 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 minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 400 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food "Schnitzel with vegetables in milk sauce", which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned capers and canned green peas to obtain a side dish, cutting, beating , wetting in a lezon, breading in wheat bread crumbs and frying meat in ghee with obtaining schnitzels, passing in wheat butter ghee and its mixture use with milk, bone broth, sugar, salt, bitter black pepper, hot red pepper and bay leaf to obtain sauce, packing schnitzel, side dish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio costs, parts by weight:
meat 481.9-629.9 chicken eggs 25.6 melted butter 48.6 potatoes 165-174 decorative cabbage 170,2 carrot 162.6-166.8 canned capers 25.6 canned green peas 60 wheat crackers 70,4 Wheat flour 10,2 milk 153 sugar 2 salt 12 black pepper 0.2 hot red pepper 0.1 Bay leaf 0.02 bone broth before the release of the target product 1000