RU2498655C1 - Method for production of preserves "poultry with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, sugar peas and greens cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, sugar, salt, hot black pepper, nutmeg and laurel leaf. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

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 of producing canned food "Bird with a side dish and red main sauce", which provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing sugar peas and greens, cutting the pulp of a bird, sautéing in melted wheat flour oil, mixing the listed components with tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization June (RU 2352154 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 for producing canned food “Poultry with a side dish and red main sauce”, which involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, cutting and freezing sugar peas and greens, cutting poultry pulp, mixing the listed components with flour, tomato paste, sugar, salt, black bitter pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, agree of the invention is used sunflower flour that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

bird 548-858.4 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 sugar peas 550 greenery 20.8 sunflower flour thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 black pepper 0.3 Bay leaf 0.12 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 carrots, white roots and onions are chopped, sautéed in ghee and wiped.

Prepared sugar peas and greens are chopped and frozen. The prepared pulp of the bird is cut.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with tomato paste, sugar, salt and ground pepper, black bitter, nutmeg and bay leaf.

The resulting mixture and bone broth 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 per design tab 200 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.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

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. 5 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)

A method of obtaining canned food "Bird with a side dish and red main sauce", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing sugar peas and greens, cutting the pulp of a bird, mixing the listed components with flour, tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
bird 548-858.4 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 sugar peas 550 greenery 20.8 sunflower flour thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000