RU2502357C1 - Method for manufacture of preserved product "game with garnish and white sauce with egg" - Google Patents
Method for manufacture of preserved product "game with garnish and white sauce with egg" Download PDFInfo
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- RU2502357C1 RU2502357C1 RU2012135200/13A RU2012135200A RU2502357C1 RU 2502357 C1 RU2502357 C1 RU 2502357C1 RU 2012135200/13 A RU2012135200/13 A RU 2012135200/13A RU 2012135200 A RU2012135200 A RU 2012135200A RU 2502357 C1 RU2502357 C1 RU 2502357C1
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- bone broth
- egg
- cutting
- cut
- nutmeg
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ выработки консервированного продукта "Дичь с гарниром и соусом белым с яйцом", предусматривающий подготовку рецептурных компонентов, резку, бланширование и протирку белых кореньев и репчатого лука, резку и замораживание стручковой фасоли и зелени, резку мякоти фазана, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов с яичными желтками, солью, лимонной кислотой, перцем черным горьким, мускатным орехом и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2362348 С1, 2009).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).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта,The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product,
Этот результат достигается тем, что в способе выработки консервированного продукта "Дичь с гарниром и соусом белым с яйцом", предусматривающем подготовку рецептурных компонентов, резку, бланширование и протирку белых кореньев и репчатого лука, резку и замораживание стручковой фасоли и зелени, резку мякоти фазана, смешивание перечисленных компонентов с мукой, яичным желтками, солью, лимонной кислотой, перцем черным горьким, мускатным орехом и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию, согласно изобретению используют подсолнечную муку, которую перед смешиванием заливают костным бульоном и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.: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 .:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные белые коренья и репчатый лук нарезают, бланшируют и протирают.Prepared white roots and onions are chopped, blanched and wiped.
Подготовленные стручковую фасоль и зелень нарезают и замораживают.Prepared green beans and greens are chopped and frozen.
Подготовленную мякоть фазана нарезают.The prepared pulp of a pheasant is cut.
Подготовленную подсолнечную муку по ТУ 9146-034-27147091-09 заливают костным бульоном в соотношении по массе около 1:5 и выдерживают для набухания.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.
Из подготовленных куриных яиц выделяют желтки.Yolks are isolated from prepared eggs.
Перечисленные компоненты в рецептурном соотношении смешивают с солью, лимонной кислотой и молотыми перцем черным горьким, мускатным орехом и лавровым листом.The listed components in a prescription ratio are mixed with salt, citric acid and ground pepper, black bitter, nutmeg and bay leaf.
Полученную смесь и костный бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.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.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.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.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
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RU2012135200/13A RU2502357C1 (en) | 2012-08-17 | 2012-08-17 | Method for manufacture of preserved product "game with garnish and white sauce with egg" |
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RU2012135200/13A RU2502357C1 (en) | 2012-08-17 | 2012-08-17 | Method for manufacture of preserved product "game with garnish and white sauce with egg" |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1102544A (en) * | 1993-11-06 | 1995-05-17 | 徐吉民 | Canned food |
RU2297779C1 (en) * | 2006-03-09 | 2007-04-27 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Method for producing of meat-and-vegetable canned foods by "keep-fresh" process and meat-and-vegetable canned foods |
RU2351263C1 (en) * | 2008-03-14 | 2009-04-10 | Олег Иванович Квасенков | Method of production of preserved food "poultry with side dish and red main sauce" of special purpose (versions) |
RU2363330C1 (en) * | 2008-02-20 | 2009-08-10 | Олег Иванович Квасенков | Productions method of "poultry with garnish white sauce and egg" preserved product |
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2012
- 2012-08-17 RU RU2012135200/13A patent/RU2502357C1/en active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1102544A (en) * | 1993-11-06 | 1995-05-17 | 徐吉民 | Canned food |
RU2297779C1 (en) * | 2006-03-09 | 2007-04-27 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Method for producing of meat-and-vegetable canned foods by "keep-fresh" process and meat-and-vegetable canned foods |
RU2363330C1 (en) * | 2008-02-20 | 2009-08-10 | Олег Иванович Квасенков | Productions method of "poultry with garnish white sauce and egg" preserved product |
RU2351263C1 (en) * | 2008-03-14 | 2009-04-10 | Олег Иванович Квасенков | Method of production of preserved food "poultry with side dish and red main sauce" of special purpose (versions) |
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