RU2503282C1 - Method for manufacture of preserves "game with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: pheasant - 858.4; melted butter -8.1; carrots - 23.4-24; white vegetables - 22.8-23.2; bulb onions - 27.3-27.7; green beans - 550; greens - 20.8; sunflower flour - 30; tomato paste in conversion to 30% dry substances content - 25; sugar - 6.3; salt - 12; black hot pepper - 0.3; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. Then one mixes the listed components with tomato paste, sugar, salt, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.

EFFECT: method ensures 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 "Game with a side dish and red main sauce", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting pulp of pheasant, sautéing in melted wheat flour oil, mixing the listed components with tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization tion (RU 2348245 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 producing canned “Game with garnish and red main sauce”, which involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting pulp of pheasant, mixing the listed components with flour, tomato paste, sugar, salt, 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 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green beans 550 greenery 20.8 sunflower flour thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 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 carrots, white roots and onions are chopped, sautéed in ghee 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 ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, sugar, salt 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.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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 the production of canned “Game with garnish and red main sauce”, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting pulp of pheasant, mixing the listed components with flour, tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower th flour, 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 .:
pheasant 858.4 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green beans 550 greenery 20.8 sunflower flour thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 black bitter pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000