RU2503283C1 - Method for production of preserves "game 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 recipe components are prepared at the following expenditure ratio, weight parts: pheasant - 858.4; chicken eggs -17.6; white vegetables - 24.1-24.5; bulb onions - 25-25.3; green beans - 545; greens - 20.8; sunflower flour - 30; cream - 25; salt - 12; citric acid - 0.25; black hot pepper - 0.3; nutmeg - 0.25; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000. White vegetables and bulb onions are cut, blanched and strained. Greens are cut and frozen. The fresh green peas are frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth at a weight ratio equal to 1:5 and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.

EFFECT: method ensures 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 for the production of canned "Game with garnish and white with egg sauce", which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh green peas, cutting pulp of pheasant, and passing in melted butter wheat flour, mixing the listed components with egg yolks, cream, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, Ger metalization and sterilization (RU 2363334 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 canned meat production method “Game with garnish and white and egg sauce”, which involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pulp pheasant, mixing the listed components with flour, egg yolks, cream, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

pheasant 858.4 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 green pea 545 greenery 20.8 sunflower flour thirty cream 25 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 cut, blanched in and wiped.

Prepared greens are cut and frozen.

Prepared fresh green pea grain is frozen.

The prepared pulp of a pheasant is cut.

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

Yolks are isolated from prepared eggs.

The listed components in the recipe ratio are mixed with cream, 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 costs presented in the form of intervals cover their possible change in terms of storage 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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 "Game with garnish and white and egg sauce", which involves preparing the recipe, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pulp of pheasant, mixing the listed components with flour , egg yolks, cream, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that use sunflower flour, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pheasant 858.4 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 green pea 545 greenery 20.8 sunflower flour thirty cream 25 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