RU2511290C1 - Method for production of preserves "poultry with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, greens cutting and freezing, fresh green peas freezing, poultry flesh cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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 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 the pulp of a bird, Passing wheat flour in ghee, mixing the listed ingredients with tomato paste, sugar, salt, black bitter pepper, nutmeg and bay leaf, packing the resulting mixture and bone Llona, sealing and sterilization (RU 2352155 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 producing canned food ″ Poultry with garnish and red main sauce ″, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh green grain peas, cutting the pulp of a bird, mixing the listed ingredients with tomato paste, sugar, salt, black bitter pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing mation and sterilization, according to the invention use ground meal of 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:

bird 548-858.4 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 the bird 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 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 formulation, 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 "Preserved fruit", 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 food ″ Bird with a side dish 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 a bird mixing the above components with tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that use of ground pumpkin seed meal, 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 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