RU2352155C1 - Method for producing "poultry with side dish and red main sauce" preserves - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Method provides for carrot, white roots and raw onions cutting, browning in melted butter and straining. Green is chopped and frozen; fresh green peas are frozen. Poultry flesh is cut, wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with tomato paste, sugar, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions. Prepared mixture and bone broth are packed into containers, sealed and sterilised.

EFFECT: provision of preserves with improved digestibility as compared to similar pre-cooked foods.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Boiled bird with a side dish and red main sauce", which includes preparing the recipe components, cutting white roots and onions, pouring the bird with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the bird, chopping it, garnishing with boiled green peas, watering with red main sauce and decorating with greens iem ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.309-310).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned food “Poultry with a side dish and red main sauce” involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh green pea grains, cutting poultry pulp, straining wheat flour in ghee, mixing the listed components without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf, Asovka River resulting mixture, and the next bone broth flow components pbw .:

bird 547.95-858.37 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The prepared pulp of the bird is cut. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf. The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses of each type of raw material for the estimated laying of 200 kg of pulp per 1 ton of the target product. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 12.4 · 10 ⁴ and for the control 7.9 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes the preparation of prescription components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pulp of poultry, sautéing wheat flour in ghee, mixing the listed components without access of oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, with this component consumption is in parts by weight:
bird 547.95-858.37 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000