RU2302170C1 - Method for production of canned soup from turkey pluck - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes onion cutting and roasting in melt butter; carrot blanching and chopping; parsley and celery root cutting, blanching, and cutting; fresh white cabbage shredding and freezing; kidney bean cooking up to 150 % mass increasing; desiccated mushroom soaking up to double mass increasing and cutting; garlic pulping; turkey pluck and gardenstuff cutting. Abovementioned components are blended with table salt and black pepper in oxygen-free atmosphere, pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of manufacturing a culinary dish "Soup of turkey giblets", which includes preparing the recipe components, cutting and frying onions, cutting herbs, soaking the beans, pouring turkey offal with cold water, boiling, adding onions, carrots, parsley and celery roots, fresh white cabbage, beans, dried mushrooms and salt, cook over low heat until cooked, add garlic and pepper, insist and sprinkle with herbs to get the finished dish (Mankevich O.I., Dishes from poultry tsy - Mn .: BelEn, 1994, p.240).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food “Turkey giblets soup” involves preparing the recipe components, cutting and sautéing onion in ghee, blanching and cutting carrots, cutting and blanching the roots of parsley and celery, shredding and freezing fresh cabbage, cooking until the bean mass is increased by 150%, soaking to twice the weight and cutting dried mushrooms, rubbing garlic, cutting off the turkey and greens, mixing the listed ingredients without access and oxygen with sodium chloride and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization, at the following component consumption, parts by weight:

turkey offal 210 onion 93.6-94.8 parsley root 62.25-63.25 celery root 24.9-25.3 carrot 70,2-72 White cabbage 153.13 beans 130 dried mushrooms fifteen garlic 5.1 greenery 12.5 melted butter 12 salt eighteen black pepper 0.4 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 onions are chopped and sautéed in ghee. Prepared carrots are blanched and chopped. Prepared parsley and celery roots are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared beans are boiled until mass increase of 150%. Prepared dried mushrooms are soaked to a twofold increase in mass and cut. The prepared garlic is mashed. Prepared offal of turkey and greens cut. The following components are mixed without oxygen with sodium chloride and black bitter pepper. The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 5.7 · 10 ⁴ and for the control product of 4.2 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, cutting and sautéing onions in ghee, blanching and cutting carrots, cutting and blanching the roots of parsley and celery, shredding and freezing fresh cabbage, boiling until the mass is increased by 150%, soaking to twice. weight gain and cutting of dried mushrooms, rubbing garlic, cutting offal of turkey and herbs, mixing the listed components without oxygen with sodium chloride and bitter black pepper, fa RDCCH resulting mixture, and bone broth, sealing and sterilizing the next flow components pbw .: turkey offal 210 onion 93.6-94.8 parsley root 62.25-63.25 celery root 24.9-25.3 carrot 70,2-72 White cabbage 153.13 beans 130 dried mushrooms fifteen garlic 5.1 greenery 12.5 melted butter 12 salt eighteen black pepper 0.4 bone broth before the release of the target product 1000