RU2486801C1 - Method for manufacture of preserves "poultry with garnish and steamed 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, white vegetables and bulb onions cutting, blanching and straining, asparagus and green cutting and freezing, poultry flesh cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth 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 of manufacturing canned food "Bird with a garnish and steam sauce", which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing asparagus and herbs, cutting the pulp of a bird, sautéing wheat flour in ghee, mixing the listed components with dry white wine, salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2361437 C1, 2009).

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 of manufacturing canned food “Poultry with garnish and steam sauce”, which involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing asparagus and herbs, cutting the pulp of a bird, mixing the listed components with flour, white dry wine, salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, toruyu before mixing pour bone broth and incubated for swelling, and the components used in the following flow, pbw .:

bird 548-858.4 white roots 25-25,4 onion 26.1-26.5 asparagus 550 greenery 20.8 sunflower flour thirty 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.

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 asparagus and greens are chopped and frozen.

The prepared pulp of the bird is 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.

The listed components in the recipe ratio are mixed with white dry wine, salt, citric acid and ground pepper, black bitter and bay leaves.

The resulting mixture and bone broth are packaged in a prescription 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 per design tab 200 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.

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. 5 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)

A method of manufacturing canned food "Bird with a side dish and steam sauce", which provides for the preparation of recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing asparagus and herbs, cutting the pulp of a bird, mixing these components with flour, white dry wine, salt , citric acid, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which is poured before mixing mass of broth and incubated for swelling, and the components are used at the following flow rate, parts by weight:
bird 548-858.4 white roots 25-25,4 onion 26.1-26.5 asparagus 550 greenery 20.8 sunflower flour thirty 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