RU2511739C1 - Method for manufacture of preserves "poultry with cabbages and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and straining, poultry meat and greens cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Cabbages and greens are mixed to produce garnish. One mixes carrots, white vegetables, bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The poultry meat, garnish and sauce are packed, sealed and sterilised.

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 for the production of canned food "Bird with cabbage and red main sauce", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting poultry and greens, wheat stewing flour, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots, onions and wheat flour with bone broth, tomato paste, sugar, salt, black pepper and bay leaves stomas to obtain sauce, meat packing poultry, sauce and garnish, sealing and sterilizing (RU 2299630 C1, 2007).

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 cabbage and red main sauce”, which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting meat poultry and greens, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots and onions with bone broth, tomato paste, sugar, salt, black pepper and bay leaf with received using sauce, packing of poultry meat, side dish and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following flow rate ratio, parts by weight:

bird 1178.1-1845.5 melted fat 6.4 fresh white cabbage 428.8 carrot 18.8-19.2 white roots 17.6-17.8 onion 21.5-21.8 greenery 3.8 pumpkin seed meal 27 tomato paste, in terms of 30% solids content 12.5 sugar 4.7 salt 12 black pepper 0.22 Bay leaf 0.09 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 fresh white cabbage is chopped and frozen.

Prepared carrots, white roots and onions are chopped, sautéed in melted fat and wiped.

Prepared poultry meat and greens are 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.

Cabbage and greens are mixed in a prescription ratio to obtain a side dish.

The carrots, white roots, onions and meal of pumpkin seeds in a recipe ratio are mixed with bone broth, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves to obtain a sauce.

Poultry meat, garnish and sauce 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 for the estimated laying of 430 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 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. 8, 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 cabbage and red main sauce", which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting poultry and greens, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots and onions with bone broth, tomato paste, sugar, salt, black bitter pepper and bay leaf to obtain a sauce, packing of poultry meat, side dish and sauce, sealing and sterilization, characterized in that they 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 1178.1-1845.5 melted fat 6.4 fresh white cabbage 428.8 carrot 18.8-19.2 white roots 17.6-17.8 onion 21.5-21.8 greenery 3.8 pumpkin seed meal 27 tomato paste, in terms of 30% solids content 12.5 sugar 4.7 salt 12 black pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000