RU2363335C1 - Preparation method of "wild fowl with garnish, white sauce and egg" preserved product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: white roots and onions are cut, blanched and strained. Greenery is cut and frozen. Fresh green peas are frozen. Wild fowl meat is sliced. 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. Obtained mixture and the bone broth are packed. Then they are sealed and sterilised.

EFFECT: enhanced digestibility.

Description

There is a method of manufacturing a culinary dish "Boiled game with a garnish and white sauce with egg", which includes preparing the recipe components, cutting white roots and onions, pouring pheasant with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt , black pepper and bay leaf, cooking under the lid with a slight boil until tender, separating the pheasant, chopping it, garnish with boiled green peas, watering with white and egg sauce and decorating with greens to obtain g otovoy dishes (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 production method of the canned product “Game with garnish and white with egg sauce” involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh green pea grains, cutting pheasant pulp , passerin in wheat flour ghee, mixing the listed components without oxygen with egg yolks, salt, citric acid, nutmeg, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

pheasant 858.37 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 green pea 545 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 greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The prepared pulp of a pheasant 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. 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 producing a canned product, which involves preparing recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh grain of green peas, cutting pheasant pulp, passaging wheat flour in ghee, mixing the listed components without oxygen egg yolks, sodium chloride, citric acid, nutmeg, black pepper and bay leaf, packing the resulting mixture and bone broth in the wake component consumption, parts by weight:
pheasant 858.37 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 green pea 545 greenery 20.83 Wheat flour 10 table 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.