RU2505245C1 - Method for production of preserves "turkey with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, scallops, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing. Then one performs turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling. Then one proceeds with listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and drinking water packing. Then one performs the produced product sealing and sterilisation.

EFFECT: according to the invention the 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 "Turkey with vegetables", which includes preparing the recipe components, cutting and blanching zucchini, vegetable pepper and onions, blanching and cutting carrots, cutting and freezing dill, cutting turkey fillet, mixing the listed ingredients with vegetable oil, tomato paste , salt and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization (RU 2354174 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 obtaining canned food “Turkey with vegetables”, which involves preparing the recipe components, cutting and blanching vegetable pepper and onions, blanching and cutting carrots, cutting and freezing dill, cutting turkey fillet, mixing the listed components with tomato paste, salt and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization, according to the invention, in the composition of the mixture additionally use squash, which before mixing ayut and blanched and ground meal of pumpkin seeds, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

turkey fillet 200 squash 412.5 vegetable pepper 189.8 onion 93.6-94.8 carrot 70,2-72 dill greens 28.1 pumpkin seed meal 22.5 tomato paste, in terms of 30% solids content 33 salt 12 Bay leaf 0.08 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared squash, vegetable pepper and onions are cut and blanched in hot water.

Prepared carrots are blanched and chopped. Prepared dill greens are cut and frozen.

Prepared turkey fillet cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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 ), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground bay leaf.

The resulting mixture and drinking water 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, recalculate its consumption for 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)

The method of obtaining canned food "Turkey with vegetables", which includes preparing the recipe components, cutting and blanching vegetable pepper and onions, blanching and cutting carrots, cutting and freezing dill, cutting turkey fillet, mixing the listed ingredients with tomato paste, salt and bay leaf, packaging the resulting mixture and drinking water, sealing and sterilization, characterized in that the composition of the mixture additionally uses squash, which are cut and blanched before mixing, and ground seed meal ykvy that before mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
turkey fillet 200 squash 412.5 vegetable pepper 189.8 onion 93.6-94.8 carrot 70,2-72 dill greens 28.1 pumpkin seed meal 22.5 tomato paste, in terms of 30% solids content 33 salt 12 Bay leaf 0.08 water before the release of the target product 1000