RU2501344C1 - Method for production of preserved product "poultry with garnish and white sauce with egg" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: reduction of 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 a canned product "Poultry with a garnish and white sauce with egg", which includes preparing the recipe, cutting, blanching and rubbing white roots and onions, cutting and freezing sugar peas and greens, cutting the pulp of a bird, passing in wheat flour with melted butter , mixing the listed components with egg yolks, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization tion (RU 2353116 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 a canned product “Poultry with a garnish and white and egg sauce”, which involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing sugar peas and greens, cutting pulp of a bird, mixing the listed components with flour, egg yolks, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according but 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 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 sugar peas 550 greenery 20.8 sunflower flour thirty salt 12 lemon acid 0.25 black pepper 0.3 nutmeg 0.25 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 white roots and onions are chopped, blanched 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.

Yolks are isolated from prepared eggs.

The listed components in a prescription ratio are mixed with salt, citric acid 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 1 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.

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 a canned product "Poultry with a garnish and white egg sauce", which includes preparing the recipe, cutting, blanching and rubbing white roots and onions, cutting and freezing sugar peas and greens, cutting the pulp of a bird, mixing the listed ingredients with flour, egg yolks, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower th 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 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 sugar peas 550 greenery 20.8 sunflower flour thirty salt 12 lemon acid 0.25 black bitter pepper 0.3 nutmeg 0.25 Bay leaf 0.12 bone broth before the release of the target product 1000.