RU2358523C1 - Production method of "poultry with garnish white sauce and egg" preserved product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to production of meat and vegetable preserved food. Method provides for cutting, blanching and straining of white roots and raw onions, cutting and freezing of asparagus and herbs. Poultry flesh is cut. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with egg yolk, table salt, citric acid, nutmeg, black bitter pepper and laurel leaves without oxygen access. Prepared mixture and bone broth are packed into containers, sealed and sterilised.

EFFECT: invention provides production of preserved food with increased digestibility compared to known culinary dish.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of manufacturing a culinary dish "Boiled bird with a side dish and white sauce with eggs", which includes preparing the recipe components, cutting white roots and onions, pouring hot water into the bird, bringing to a boil, removing foam, adding white roots, onions, table salt , black bitter pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the bird, chopping it, garnishing boiled asparagus, pouring white sauce with egg and decorating with greens to get the finished blue Yes (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.309-310).

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 manufacturing a canned product "Poultry with a garnish and white sauce with eggs" involves the preparation of recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing asparagus and herbs, cutting the pulp of a bird, sautéing in melted wheat flour oil, mixing the listed components without oxygen access with egg yolks, salt, citric acid, nutmeg, bitter black pepper and bay leaf, packaging obtained mixture and bone broth at the following component consumption, parts by weight:

bird 547.95-858.37 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 asparagus 550 greenery 20.83 Wheat flour 10 salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.3 Bay leaf 0.12 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 white roots and onions are chopped, blanched and wiped. Prepared asparagus and greens are chopped and frozen, asparagus is preferably slow, and greens are preferably fast. The prepared pulp of the bird is cut. Prepared wheat flour is sautéed in ghee. Yolks are isolated from prepared eggs. The listed components are mixed without oxygen with sodium chloride, citric acid, nutmeg, bitter black pepper and bay leaf. 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. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses of each type of raw material for the estimated laying of 200 kg of pulp 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 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by 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 12.4 · 10 ⁴ and for the control 7.9 · 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 of manufacturing a canned product, involving the preparation of prescription components, cutting, blanching and rubbing white roots and onions, cutting and freezing asparagus and greens, cutting pulp of a bird, stirring wheat flour in ghee, mixing the listed components without oxygen with egg yolks, cooked salt, citric acid, nutmeg, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, while consuming nents is, in parts by weight .:
bird 547.95-858.37 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 asparagus 550 greenery 20.83 Wheat flour 10 salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000