RU2487565C1 - Method for manufacture of preserves "poultry with garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf, poultry meat cutting, poultry meat and the produced mixture packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

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

A known method for the production of canned food "Bird with a side dish", which includes preparing the recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing lettuce, blanching and rubbing horseradish, mixing the listed components with sugar, sodium chloride, calcium lactate, black pepper and bay leaf , cutting of poultry meat, packaging of poultry meat, the resulting mixture and sour cream, sealing and sterilization (RU 2346520 C1, 2009).

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

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of producing canned food “Bird with a side dish”, which involves preparing the recipe components, cutting and blanching cucumbers and tomatoes, cutting and freezing the salad, rubbing horseradish, mixing the listed components with sour cream, sugar, sodium chloride, calcium lactate, black pepper and bay leaf, cutting poultry meat, packing poultry meat and the resulting mixture, sealing and sterilization, according to the invention, the composition of the mixture additionally use sunflower flour, which before mixing with drinking water is poured and allowed to stand to swell, and components used in the following flow, pbw .:

bird 1489-2332.5 cucumbers 130.8 tomatoes 135 salad 71.7 horseradish 56.8-57.8 sunflower flour 9 sour cream 91 sugar 1.96 salt 12 calcium lactate 0.9 black pepper 0.15 Bay leaf 0.06 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared cucumbers and tomatoes are cut and blanched in hot water.

The prepared salad is cut and frozen.

Prepared horseradish rubbed.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with sour cream, sugar, sodium chloride, calcium lactate and ground black pepper and bay leaf.

Prepared poultry meat is cut.

Poultry meat and the resulting mixture 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 consumption of poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 543.5 kg per 1 ton of the target product. Given in the form of an interval, horseradish consumption covers its 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.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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

Claims (1)

Method for the production of canned food “Bird with a side dish”, which includes preparing recipe ingredients, cutting and blanching cucumbers and tomatoes, cutting and freezing lettuce, rubbing horseradish, mixing the listed ingredients with sour cream, sugar, sodium chloride, calcium lactate, bitter black pepper and bay leaf, cutting of poultry meat, packing of poultry meat and the resulting mixture, sealing and sterilization, characterized in that the composition of the mixture additionally uses sunflower flour, which before mixing is poured into drinking ode and stand for swelling, and the components are used at the following flow rate, parts by weight:
bird 1489-2332.5 cucumbers 130.8 tomatoes 135 salad 71.7 horseradish 56.8-57.8 sunflower flour 9 sour cream 91 sugar 1.96 salt 12 calcium lactate 0.9 black bitter pepper 0.15 Bay leaf 0.06 water before the release of the target product 1000