RU2461244C1 - Method for production of preserves "chicken meat in sour cream white sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to the technology of poultry preserves production. The method envisages recipe components preparation. Wheat flour is sauteed. Sunflower flour is poured with bone broth and maintained for swelling. One performs the listed components mixing with sour cream, bone broth and salt, the mixture cooking to produce a sauce. One proceeds with chicken meat cutting and frying in butter. Carrots are cut and sauteed in butter. The chicken meat, carrots and sauce are packed, sealed and sterilised.

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 "Chicken meat in sour cream sauce", which includes preparing the recipe components, sautéing wheat flour, mixing it with sour cream, bone broth and salt and cooking to produce sauce, cutting and frying chicken meat in butter, cutting and sautéing in cream oil of carrots, packaging of chicken meat, carrots and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, p. 258).

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 method for the production of canned meat "Chicken meat in sour cream sauce", which involves preparing the recipe components, sautéing wheat flour, mixing it with sour cream, bone broth and salt and cooking to make sauce, cutting and frying the chicken meat in butter , cutting and sautéing in carrot butter, packing chicken, carrot and sauce meat, sealing and sterilizing, according to the invention, sunflower flour is added to the sauce, which is poured with bone before mixing ulonom and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:

chickens 1080 butter 100,2 carrot 10-10,3 Wheat flour 8.25 sunflower flour 6.75 sour cream 100,2 salt 10,2 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat flour passer.

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

The listed components in a prescription ratio are mixed with sour cream, bone broth and salt. The resulting mixture is cooked for 10-15 minutes to obtain a sauce.

Separated from the bones and skinned chicken meat is cut and fried in butter.

Prepared carrots are chopped and sautéed in butter.

Chicken meat, carrots and sauce 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 consumption of carrots given as an interval covers its 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, tin can No. 12, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 15-20 minutes, the experimental product completely drained from the can. The sauce of 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 meat "Chicken meat in sour cream sauce", which includes preparing the recipe components, sautéing wheat flour, mixing it with sour cream, bone broth and salt and cooking to make sauce, cutting and frying chicken meat in butter, cutting and sautéing in butter carrots, packaging of chicken meat, carrots and sauce, sealing and sterilization, characterized in that the sauce is additionally introduced with sunflower flour, which before mixing is poured with bone broth and allowed to swell, and components are used in the following ratio of costs, parts by weight:
chickens 1080 butter 100,2 carrot 10-10.3 Wheat flour 8.25 sunflower flour 6.75 sour cream 100,2 salt 10,2 bone broth before the release of the target product 1000