RU2505135C1 - Method for production of preserves "game with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, pheasant flesh cutting, the listed components mixing with flour, tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation; the method specificity is as follows: the flour is represented by ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). The components are used at the following expenditure ratio, weight parts: pheasant - 858.4; melted butter - 8.1; carrots - 23.4-24; white vegetables - 22.8-23.2; bulb onions - 27.3-27.7; green peas - 545; greens - 20.8; pumpkin seeds extraction cake - 30; tomato paste in conversion to 30% dry substances content - 25; sugar - 6.3; salt - 12; black hot pepper - 0.3; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to production technology

canned lunch dishes.

A known method for the production of canned food "Game with garnish and red main sauce", which includes preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pulp of pheasant, Passing wheat flour in ghee, mixing the listed ingredients with tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone bone she, sealing and sterilization (RU 2348246 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 Red Main Sauce”, which involves preparing the recipe components, serving, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh green grain peas, cutting pheasant pulp, mixing the listed ingredients with flour, tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, germ tizization and sterilization, according to the invention, ground meal of pumpkin seeds is used as 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 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green pea 545 greenery 20.8 pumpkin seed meal 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 greens are cut and frozen.

Prepared fresh green pea grain is frozen.

The prepared pulp of a pheasant is cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

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 costs presented in the form of intervals cover their possible change in terms of storage 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 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 red main sauce”, which includes preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pulp of pheasant, 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, different t I eat that ground flour is used as flour for pumpkin seeds, 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 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green pea 545 greenery 20.8 pumpkin seed meal 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