RU2500209C1 - "poultry chachochbili" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The "Poultry chachochbili" preserves production method involves poultry meat cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a ratio of 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, fruit paste, salt, black hot pepper, cinnamon, cloves and laurel leaf, the produced mixture packing, sealing and sterilisation to produce the target product.

EFFECT: reduction of 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 producing canned food "Chakhokhbili from poultry", involving the preparation of recipe components, cutting and frying poultry meat in ghee, cutting and sautéing onion ghee, cutting and freezing greens, sautéing wheat flour, mixing the listed components with tomato paste, vinegar acid, jam, salt, bitter black pepper, cinnamon, cloves and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2314724 C1, 2008).

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 producing canned food “Chakhokhbili from poultry”, which involves preparing the recipe components, cutting and frying poultry meat in ghee, cutting and sautéing onion ghee, cutting and freezing greens, mixing the listed components with flour, tomato paste, acetic acid, jam, salt, bitter black pepper, cinnamon, cloves and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use loty meal pumpkin seeds, which, prior to mixing with bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

bird 594.4-937.3 melted butter 75,2 onion 468-474 greenery fifty pumpkin seed meal 18.1 tomato paste, in terms of 30% solids content 96.7 acetic acid, calculated on 80% concentration 0.8 jam 31.3 salt 12 black pepper 0.3 cinnamon 0.02 clove 0.02 Bay leaf 0.04 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 poultry meat is cut and fried in ghee.

Prepared onions are chopped and sautéed in ghee.

Prepared greens are cut and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38-45) , pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, jam, salt and ground black pepper, cinnamon, cloves and bay leaf.

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 1 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 estimated tab of 218.4 kg per 1 ton of the target product. Shown in the form of an interval onion consumption covers its 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. 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)

Method for the production of canned food “Chakhokhbili from poultry”, including cutting and frying poultry meat in ghee, cutting and sautéing onion ghee, cutting and freezing greens, pouring ground pumpkin seed meal with bone broth in a ratio of 1: 5 and holding it for swelling mixing the above components with tomato paste, acetic acid, marmalade, salt, bitter black pepper, cinnamon, cloves and bay leaf, packing the resulting mixture, sealing and sterilizing to obtain the target product, and polzujut components in the following ratio, mass parts .:
bird 594.4-937.3 melted butter 75,2 onion 468-474 greenery fifty ground pumpkin seed meal 18.1 tomato paste, in terms of 30% solids content 96.7 acetic acid, calculated on 80% concentration 0.8 jam 31.3 salt 12 black bitter pepper 0.3 cinnamon 0.02 clove 0.02 Bay leaf 0.04 bone broth before the release of the target product 1000.