RU2502357C1 - Method for manufacture of preserved product "game with garnish and white sauce with egg" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. White roots and onions are cut, blanched and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed. Then one performs 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 producing a canned product "Game with garnish and white sauce with egg", which includes preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing green beans and greens, cutting pulp of pheasant, passing in wheat flour ghee , mixing the listed components with egg yolks, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization nation (RU 2362348 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 developing a canned product “Game with garnish and white sauce with egg”, which involves preparing the recipe components, cutting, blanching and rubbing white roots and onions, cutting and freezing green beans and herbs, cutting pulp of pheasant, mixing the listed components with flour, egg yolks, salt, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according but the invention is used sunflower flour that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

pheasant 858.4 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 green beans 550 greenery 20.8 sunflower flour thirty salt 12 lemon acid 0.25 black pepper 0.3 nutmeg 0.25 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 green beans and greens are chopped and frozen.

The prepared pulp of a pheasant 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.

Yolks are isolated from prepared eggs.

The listed components in a prescription ratio are mixed with salt, citric acid and ground pepper, black bitter, nutmeg 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 costs presented in the form of intervals cover their possible change in terms of storage 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 for producing a canned product “Game with garnish and white with egg sauce”, which includes preparing the recipe, cutting, blanching and rubbing white roots and onions, cutting and freezing green beans and herbs, cutting pulp of pheasant, mixing the listed ingredients with flour, egg yolks, citric acid, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour y, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
pheasant 858.4 chicken eggs 17.6 white roots 24.1-24.5 onion 25-25,3 green beans 550 greenery 20.8 sunflower flour thirty salt 12 lemon acid 0.25 black pepper 0.3 nutmeg 0.25 Bay leaf 0.12 bone broth before the release of the target product 1000