RU2364296C1 - Production method of canned "wild fowl with garnish and steamed sauce" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: white roots and onions are cut, blanched and strained. Sugar peas and herbs are cut and frozen. Wild fowl meat is sliced. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with white dry wine, culinary salt, citric acid, hot black pepper and laurel leaf under oxygen-free conditions. Obtained mixture and the bone broth are packed, then sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of obtaining a culinary dish "Boiled game with garnish and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring pheasant with hot water, bringing to a boil, removing foam, adding white roots, onions, salt, pepper black bitter and bay leaves, cooking under the lid with a slight boil until tender, separating the pheasant, chopping it, garnishing with boiled sugar peas, pouring with steam sauce and dressing with greens to get the finished dish (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: 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 for producing canned game “Game with garnish and steam sauce” involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing sugar peas and greens, cutting pulp of pheasant, and passing into wheat ghee. flour, mixing the listed components without oxygen with dry white wine, table salt, citric acid, bitter black pepper and bay leaf, packing the resulting mixture and bone broth with a trace yuschem flow components pbw .:

pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.15 dry white wine 25 salt 12 lemon acid 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 sugar peas and greens are chopped and frozen, sugar peas are preferably slow, and greens are preferably fast. The prepared pulp of a pheasant is cut. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with dry white wine, table salt, citric acid, 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 canned food, which involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing sugar peas and greens, cutting pheasant pulp, passing wheat flour in ghee, mixing the listed components without oxygen with dry white wine, table salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:
pheasant 858.37 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.15 dry white wine 25 table salt 12 lemon acid 0.25 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000,
sealing and sterilization.