RU2509487C1 - Method for production of preserves "poultry with cabbages and steamed sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables and bulb onions cutting, sauteing in melted butter and straining, poultry meat and greens cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, cabbages and greens mixing to produce garnish, white vegetables, bulb onions and pumpkin seeds extraction cake mixing with bone broth, dry white wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the poultry meat, garnish and sauce packing, 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 for the production of canned food "Bird with cabbage and steam sauce", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting poultry meat and herbs, sautéing in ghee wheat flour, mixing cabbage and greens to obtain a side dish, mixing white roots, onions and wheat flour with bone broth, white dry wine, salt, citric acid, bitter black pepper and laurel m sheet with sauce, packing poultry, side dishes and sauce, sealing and sterilization (RU 2302766 C1, 2007).

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 “Poultry with cabbage and steam sauce”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting poultry meat and herbs , mixing cabbage and greens to obtain a side dish, mixing white roots and onions with bone broth, white dry wine, salt, citric acid, black pepper and bay leaf to obtain sauce, faso the taste of poultry meat, side dish and sauce, sealing and sterilization, according to the invention, use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio, wt.h .:

bird 1178.1-1845.5 melted butter 4.2 fresh white cabbage 428.8 white roots 18.5-18.8 onion 19.7-20 greenery 3.8 pumpkin seed meal 27 dry white wine 18.8 salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 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 fresh white cabbage is chopped and frozen.

Prepared white roots and onions are chopped, sautéed in ghee and wiped.

Prepared poultry meat and greens are cut.

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.

Cabbage and greens are mixed in a prescription ratio to obtain a side dish.

White roots, onions and meal of pumpkin seeds in a recipe ratio are mixed with bone broth, white dry wine, salt, citric acid and ground pepper, black bitter and bay leaves to obtain a sauce.

Poultry meat, garnish and sauce 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 turkey of the 1st category, 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 for the estimated laying of 430 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life 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 of tin can No. 8, 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 fell completely out of the can, but the product by 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 "Bird with cabbage and steam sauce", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting poultry and herbs, mixing cabbage and herbs to produce garnish, mixing white roots and onions with bone broth, white dry wine, salt, citric acid, black pepper and bay leaf to obtain sauce, packing poultry meat, side dish and sauce, seal zatsiyu and sterilization, characterized in that the ground meal pumpkin seeds, which prior to mixing with the components poured bone broth and incubated for swelling, and the components used in the following ratio costs pbw .:
bird 1178.1-1845.5 melted butter 4.2 fresh white cabbage 428.8 white roots 18.5-18.8 onion 19.7-20 greenery 3.8 pumpkin seed meal 27 dry white wine 18.8 salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000