RU2484684C1 - Method for production of preserves "poultry with stewed cabbages and main red sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, poultry meat and greens cutting, sunflower flour pouring with bone broth and maintenance for swelling, mixing cabbages, greens and unstrained parts of carrots, white vegetables and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the poultry meat, garnish and sauce packing, sealing and sterilisation.

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

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Bird with stewed cabbage and red main sauce", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partial wiping carrots, white roots and onions, cutting poultry meat and herbs, stirring wheat flour, mixing cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing wheat flour and mashed parts of carrots, white roots and turnips atogo bow with bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, meat packing poultry, sauce and garnish, sealing and sterilizing (RU 2302187 C1, 2007).

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 food “Poultry with stewed cabbage and red main sauce”, which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting poultry meat and herbs, mixing cabbage, herbs and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts of carrots, white roots and onions with flour th, bone broth, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization, according to the invention, use sunflower flour, which is filled with bone broth before mixing and incubated for swelling, and the components are used at the following flow rate, parts by weight:

bird 1178.1-1845.5 melted fat 13 fresh white cabbage 278.7 carrot 36.3-37.2 white roots 27-30,4 onion 54.8-55.5 greenery 3.8 sunflower flour 28.7 tomato paste, in terms of 30% solids content 24.2 acetic acid, calculated on 80% concentration 0.39 sugar 25.1 salt 12 black pepper 0.29 Bay leaf 0.12 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 fresh white cabbage is chopped and frozen.

Prepared carrots, white roots and onions are chopped and sautéed in melted fat, and then rubbed with about 50% of the recipe for carrots, about 20% of the recipe for white roots and about 17% of the recipe.

Prepared poultry meat and greens are cut.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Cabbage, greens and non-mashed portions of carrots, white roots and onions are mixed in a prescription ratio to obtain a side dish.

Sunflower flour and mashed parts of carrots, white roots and onions in a recipe ratio are mixed with bone broth, tomato paste, acetic acid, sugar, salt and ground black pepper bitter and bay leaves to obtain a sauce.

Poultry meat, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

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. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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 “Bird with stewed cabbage and red main sauce”, which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting poultry meat and herbs, mixing cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing the mashed parts of carrots, white roots and onions with flour, bone broth, tomato paste, with acetic acid, sugar, salt, black pepper and bay leaf to obtain a sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and allowed to swell, and the components used at the following flow rate, parts by weight:
bird 1178.1-1845.5 melted fat 13 fresh white cabbage 278.7 carrot 36.3-37.2 white roots 27-30,4 onion 54.8-55.5 greenery 38 sunflower flour 28.7 tomato paste in terms of 30% solids content 24.2 acetic acid in terms of 80% concentration 0.39 sugar 25.1 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000