RU2508782C1 - Method for production of preserves "stewed turkey meat with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of preserves "Stewed turkey meat with rice". The method envisages recipe components preparation, carrots, celery roots and bulb onions cutting, mixing with rice and sauteing in melted butter, turkey meat cutting and frying in melted butter, fresh green peas freezing, greens cutting and freezing, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. Additionally, one uses in the mixture composition ground pumpkin seeds extraction cake that is preliminarily poured with bone broth and maintained for swelling while the components are used at the expenditure ratio (weight parts) referred to in the invention formula.

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 for the production of canned food "Stewed turkey meat with rice", which includes preparing the recipe components, cutting carrots, celery root and onions, mixing with rice and sautéing in ghee, cutting and frying turkey meat in ghee, freezing fresh green pea grain, cutting and freezing greens, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2312543 C1, 20 07).

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 for the production of canned meat "Braised turkey meat with rice", which involves preparing the recipe components, cutting carrots, celery root and onions, mixing with rice and sautéing in ghee, cutting and frying in turkey ghee, freezing fresh grain of green peas, cutting and freezing greens, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing tion and sterilization, according to the invention in the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

turkey 684.9-708.2 melted butter 20.5 rice 105 carrot 35.1-36 celery root 93.4-94.9 onion 93.6-94.9 green pea 297 greenery 25 pumpkin seed meal 10.5 tomato paste, in terms of 30% solids content 41.7 salt 12 black pepper 0.3 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 carrots, celery root and onions are chopped, mixed in the recipe ratio with rice and sautéed in melted butter.

Prepared turkey meat is cut and fried in ghee.

Prepared fresh green pea grain is frozen.

Prepared greens are cut and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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, salt, ground black pepper, 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 turkey corresponds to the use of birds of category I, and the maximum corresponds to the use of birds of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life 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 1. - 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)

Method for the production of canned meat "Braised turkey with rice", which includes preparing the recipe components, cutting carrots, celery root and onions, mixing them with rice and sautéing in ghee, cutting and frying turkey ghee, freezing fresh green pea grain, cutting and freezing greens, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that then in the composition of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
turkey 684.9-708.2 melted butter 20.5 rice 105 carrot 35.1-36 celery root 93.4-94.9 onion 93.6-94.9 green pea 297 greenery 25 pumpkin seed meal 10.5 tomato paste, in terms of 30% solids content 41.7 salt 12 black pepper 0.3 Bay leaf 0.04 bone broth before the release of the target product 1000