| 摘要 |
FIELD: food-processing industry, in particular, public catering. ^ SUBSTANCE: formed food product of bean contains bean puree, structurizer, eggs, slightly fried bulb onion, vegetable oil, salt, and ground wheat hardtacks. Formed food product further contains animal component and spices. Structurizer is mixture of pectin and carrageen used in the ratio of 3:1. All of receipt components are used in the following ratio, wt%: bean 50.0-60.0; structurizer (mixture of pectin and carrageen used in the ratio of 3:1) 0.6-0.1; eggs 3.0-4.0; bulb onion 2.0-4.0; vegetable oil 5.0-6.0; salt 1.0-1.2; ground wheat hardtacks 2.0-3.0; spices 0.01-0.02, animal component the balance. Animal component is beef farce, and/or pork farce, and/or farce prepared from by-products after thermal processing at temperature of 100-180 C. Spices are cracked fragrant pepper and/or cracked white pepper. Method of preparing formed food product of bean involves inspecting raw material; washing and cooking bean; rubbing bean for producing of bean puree; introducing structurizer, eggs, slightly fried bulb onion, vegetable oil, and salt; forming to produce cutlets; dusting with ground wheat hardtack. Bean is cooked in two steps: first step including cooking for 3-5 min with changing of cooking medium with cold water having temperature of 10-22 C, and second step including bringing product to ready state by providing continuous boiling combined with single-triple removal of 25-40% of cooking medium and adding the same amount of cold water having temperature of 10-22 C. During mixing step, animal component and spices are added. After dusting with ground wheat hardtack resultant product is frozen at temperature of at least 18 C during one or two hours. ^ EFFECT: reduced preparing time, increased shelf life, improved consumer properties of formed product of bean, and provision for preparing of ready product with improved functional properties. ^ 4 cl, 6 tbl, 3 ex |
