RU2039468C1 - Method for preparation of semifinished soup-puree from poultry meat - Google Patents

Abstract

FIELD: meat industry. SUBSTANCE: method involves disjointing the carcass into anatomical parts, singling out skinless fillet, cutting it, pouring over with broth, boiling in broth, preparing a liquid fraction and mixing it with boiled fillet. In the course of disjointing, some carcasses are used to prepare broth by boiling the crushed carcasses and milk in a relation of 1:0.5-0.7. Fillets are cut across fibers into strips 1-2 cm wide. Before boiling, the fillet is held in broth for 6-8 h at 2-4 C then one half of fillets is taken out of broth and used to prepare a milk sauce which serves later as a liquid fraction for the fillet. The fillet strips are boiled in the other part of broth and are pulped before pouring them over with milk sauce. In the final stage the product is packed into belcosine envelope, heat-treated at 70-75 C for 10-15 min, cooled and frozen. The fillet and milk sauce are used in the quantities equal, respectively, to 45-50 wt.-% and 45-48.5 wt.-% EFFECT: higher efficiency. 1 tbl

Description

 The invention relates to the meat industry, and can also be used in factories-harvesting catering.

 Semi-finished soup-puree from poultry meat is intended for children and diet food. Recommended raw materials for its production are chicken, chicken, turkey and turkey poultry.

In the meat industry, methods for the production of canned poultry meat for baby and diet food are known. This is “Baby”, “Chick”, “Butuz”, “Chicken soup puree” [1]
"Crumble" finely ground canned food, "Chick" puree-shaped "," Butuz "coarsely ground canned food, which have the following composition: chicken meat, starch, table salt, chicken broth.

 "Chicken soup puree" canned food produced as a first course for children over ten months of age. For its preparation, the carcass of the bird is prepared (the remaining hemp, coccygeal gland, lungs, kidneys are removed), the chickens are washed, blanched, and deboned.

To prepare the cream, rice, wheat flour, milk powder, sugar, salt are mixed, diluted with warm broth and the mixture is brought to a boil. Grilled chicken meat, carrots, parsley are bred with warm broth and the mixture is brought to a boil. Grilled chicken meat, carrots, parsley, onions, butter are thoroughly mixed, add cream and continue to mix until all ingredients are evenly distributed, after which the mass is finely chopped, homogenized, deaerated and heated to a temperature of 80-85 ^о С. Packing of canned food carried out in metal cans with a capacity of 100 g and glass jars with a capacity of 200 g, cork and sterilize.

The above analogues have the following disadvantages:
losses when blanching in terms of the initial content in raw materials are about 4% protein, over 4% fat, 23.1% minerals, 37.9% vitamin B;
the complexity of the processes;
reduction of nutritional value during sterilization and storage due to undesirable oxidation processes (saturation of the product with it occurs during processing, grinding, homogenization).

In catering, there is a known method of preparing mashed soup from poultry meat, which involves breaking the carcass into anatomical parts with the isolation of skinless fillets, slicing it, pouring it into the broth, cooking in the broth, preparing the liquid fraction and combining the latter with boiled fillet [2]
The method has the following disadvantage:
a decrease in quality due to the use, in addition to fillet, of low biological value meat containing a large amount of collagen.

 The aim of the invention is to improve the quality and expansion of the range of food products from poultry.

 The following are examples of the method in the limit values of the modes of its implementation.

 EXAMPLE 1 (minimum values).

The bird was processed, divided into anatomical parts, only fillet without skin and skeleton was used to prepare the semi-finished soup puree, the remaining parts were sent to prepare products of a known assortment, the fillet was cut into strips 1-2 cm wide across the fibers, kept for 6 hours at a temperature of 2 ^{° C} in bouillon when prepared by cooking comminuted scaffolds in milk at a ratio of 1: 0.5, and then at half the broth was performed cooked fillet strips being immersed in boiling broth, and the other olovinnuyu portion broth was used to prepare a thick milky sauce. At the same time, the flour flour was diluted with hot meat and milk broth, and chilled starch. Prepared flour, starch and salt were introduced into the remaining meat and milk broth during boiling. Their amounts are dictated by the organoleptic properties of the sauce. Boiled fillet cut into gyroscope, wiped and combined with milk sauce in a ratio (wt.) 45% 48.5% belkozinovuyu filled into the shell and subjected to heat treatment at a temperature of 70-75 ^{° C} for 10-15 minutes, cooled and frozen.

 The resulting semi-finished soup puree had the appearance of a homogeneous mass, dense, dense texture, the color and smell of boiled meat, the taste is salty, with a slightly tangible flavor of flour.

 PRI me R 2 (average values).

Also. Only fillet strips incubated in a broth for 7 hours at a temperature of 3 ° ^C, and scaffolds cooked in milk at a ratio of 1: 0.6. Boiled, chopped and mashed fillets were combined with thick sauce in the ratio (wt.) 47% 47.3%
The resulting semi-finished soup puree had the appearance of a homogeneous mass, thick consistency, color and smell of cooked meat, salty taste.

 EXAMPLE 3 (maximum values).

Also. Only fillet strips incubated in broth for 8 hours at ⁴ ° C, and the scaffolds were boiled in milk at a ratio of 1: 0.7. Boiled, chopped and mashed fillet combined with thick sauce in a ratio of 50% to 45%
The resulting semi-finished soup puree had the appearance of a homogeneous mass, delicate, soft texture, color and smell of cooked meat, the taste is salty.

 The table shows the data of organoleptic evaluation of the finished product according to examples of implementation of the proposed method and the prototype method.

Claims (1)

METHOD FOR PRODUCING SEMI-FINISHED PRODUCT OF SOUP-PURE FROM MEAT OF AGRICULTURAL BIRD, which involves dividing the carcass into anatomical parts with the isolation of the skinless fillet, slicing it, pouring it into the broth, cooking in the broth, preparing the liquid fraction and combining the latter with boiled, carcasses along with fillet produce carcasses, broth for filling is prepared by grinding carcasses and boiling in milk at a ratio of 1 0.5 0.7, fillet is cut into strips of width 1 2 cm across the fibers, before cooking e is kept in the resulting broth for 6-8 hours at 2 ^° C, after aging the broth is divided into two equal parts and the fillet is cooked in one of its parts, and milk sauce is used as the liquid fraction, which is prepared from the other part of the broth, wherein before combining with the liquid fraction fillet wipe, and the product packaged in the final step in belkozinovuyu sheath and subjected to heat treatment at 70 75 ^o C for 10 15 minutes, cooled and frozen, and the fillet and milky sauce taken in amounts respectively equal 45 x 50, and 45 to 48.5 wt.

Images