RU2302766C1 - Method for manufacturing canned food "poultry with cabbage and steam sauce" - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with chopping and freezing new white head cabbage, cutting, frying in melted butter and grating white culinary roots and onions, cutting poultry meat and the greens, frying wheat flour in melted butter followed by mixing the cabbage and the greens at oxygen-free technique to obtain the garnish and mixing white culinary roots, onions, wheat flour with bone broth, dry white wine, common salt, citric acid, hot black pepper and laurel leaf to obtain the sauce. Then it is necessary to pack poultry meat, the garnish and the sauce followed by sealing and sterilization. The innovation enables to manufacture new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

Description

A known method of producing a culinary dish "Boiled bird with boiled cabbage and steam sauce", which includes preparing the recipe components, cutting white roots and onions, pouring bird carcasses with hot water, bringing to a boil, removing foam, adding white roots, onions and table salt , boiling until tender with low boiling, separating the carcasses from the broth, cooling and chopping into portions to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and dressing with butter to make a sauce, cutting the greens and forming the finished dish from the main component, side dish, greens and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises.- SPb .: ProfiKS, 2003, p. 308-310).

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 of producing canned food involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting poultry meat and herbs, sautéing wheat flour in ghee, mixing without access oxygen of cabbage and greens with a side dish, mixing white roots, onions, wheat flour, bone broth, dry white wine, table salt, citric acid, black pepper of bitter and leafs to obtain sauce, meat packing poultry, sauce and garnish with the following flow components pbw .:

bird 1178.08-1845.49 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared white roots and onions are chopped, sautéed in ghee and wiped. Prepared poultry meat and greens are cut. Prepared wheat flour is sautéed in ghee.

Then, without oxygen, cabbage and greens are mixed to obtain a side dish.

White roots, onions, wheat flour, bone broth, dry white wine, table salt, citric acid, bitter black pepper and bay leaf are mixed to form a sauce.

Poultry meat, side dish and sauce are packaged 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. The minimum consumption of poultry corresponds to the use of turkey of the 1st category, 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. 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.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 18 months.

The assimilation of canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It amounted to a pilot product of 1.6 · 10 ⁵ and for a control product of 1.2 · 10 ^5, respectively.

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

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting poultry meat and herbs, sautéing wheat flour in ghee, mixing cabbage and greens without oxygen with a side dish, mixing white roots, onions, wheat flour, bone broth, dry white wine, table salt, citric acid, black pepper and bay leaf with by radiation of the sauce, packing of poultry meat, side dish and sauce at the next consumption of components, wt. hours: bird 1178.08-1845.49 White cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000, sealing and sterilization.