RU2461238C1 - Method for production of "chicken adygean-style" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the poultry preserves production technology. The method envisages recipe components preparation, bulb onions cutting, sauteing in bone oil and milling, garlic milling, wheat flour sauteing in bone oil, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing with bone oil, drinking water, salt and red sweet pepper, the mixture cooking to produce dressing, chicken cutting, the chicken and dressing packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned poultry.

A known method for the production of canned food "Adyghe Chicken", which includes preparing the recipe components, cutting, sautéing in bone fat and chopping onions, chopping garlic, sautéing wheat flour in bone oil, mixing the listed components with bone fat, drinking water, salt and pepper sweet red and cooking to get dressing, cutting chickens, packing chickens and dressing, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, s.268-269).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the Adyghe Chicken canned food production method, which involves preparing the recipe components, cutting, sautéing in bone fat and chopping onion, chopping garlic, storing wheat flour in bone oil, mixing the listed components with bone fat, drinking water, salt and sweet red pepper and cooking to obtain dressing, cutting chickens, packing of chickens and dressing, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the dressing y, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

hens 1076.8 bone fat 15,2 onion 73.6-74.5 garlic 16.6-17.5 Wheat flour 27.5 sunflower flour fourteen salt 10,2 sweet red pepper 6.04 water 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, passer in bone fat and chopped on a spinning top or wiper.

Prepared garlic is ground in a spinning top.

Prepared wheat flour is passer in bone fat.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling.

The listed components in the recipe ratio are mixed with bone fat, drinking water, salt and sweet red pepper. The resulting mixture is cooked for about 2 minutes to obtain a dressing.

Prepared chickens are cut.

Chickens and dressing are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. Refueling the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Adyghe Chicken", which includes preparing the recipe components, cutting, sautéing in bone fat and chopping onions, chopping garlic, sautéing wheat flour in bone fat, mixing the listed components with bone fat, drinking water, salt and red pepper sweet and cooking to obtain dressing, cutting chickens, packing of chickens and dressing, sealing and sterilization, characterized in that the dressing is additionally introduced with sunflower flour, which is poured before mixing itevoy water and allowed to stand to swell, and components used in the following ratio costs pbw .:
hens 1076.8 bone fat 15,2 onion 73.6-74.5 garlic 16.6-17.5 Wheat flour 27.5 sunflower flour fourteen salt 10,2 sweet red pepper 6.04 water before the release of the target product 1000