RU2514058C1 - Method for production of preserves "poultry with stewed cabbages and steamed sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots cutting and sauteing in melted fat, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, poultry meat and greens cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, carrots, greens and unstrained parts of white vegetables and bulb onions to produce garnish, mixing pumpkin seeds extraction cake and unstrained parts of white vegetables and bulb onions with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, 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 "Braised cabbage and steam sauce", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting and sautéing carrot in melted fat, cutting, sautéing in melted fat and partially rubbing white roots and onions poultry meat and greens, straining wheat flour in melted fat, mixing cabbage, carrots, greens and non-mashed portions of white roots and onions to obtain a side dish, mixing wheat flour and prot grated portions of white roots and onions with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization (RU 2302189 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 canned poultry production method of preserves, which involves preparing the recipe, chopping and freezing fresh cabbage, cutting and sautéing carrot in melted fat, cutting, sautéing in melted fat and partially rubbing the white roots and onions onions, cutting poultry meat and herbs, mixing cabbage, carrots, herbs and non-mashed parts of white roots and onions to obtain a side dish, mixing mashed parts of white roots and onions with m with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is used, which before mixing, fill with bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

bird 1178.1-1845.5 melted fat 10.6 fresh white cabbage 278.7 carrot 17.5-18 white roots 28-28.4 onion 51-51.6 greenery 3.8 pumpkin seed meal 29.3 dry white wine 18.8 tomato paste, in terms of 30% solids content 11.7 acetic acid, calculated on 80% concentration 0.58 sugar 10.1 salt 12 black pepper 0.29 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 fresh white cabbage is chopped and frozen.

Prepared carrots are chopped and sautéed in melted fat.

Prepared white roots and onions are chopped and sautéed in melted fat, and then about 21% of the recipe for white roots and about 11% of the recipe for onion are rubbed.

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, carrots, greens and non-mashed portions of white roots and onions are mixed in a prescription ratio to obtain a side dish.

Meal of pumpkin seeds and mashed parts of white roots and onions in a recipe ratio are mixed with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt and ground black pepper 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 category I turkey, 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.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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. 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 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 food “Braised cabbage bird”, which involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing carrots in melted fat, cutting, sautéing in melted fat and partially rubbing white roots and onions, cutting poultry meat and greens mixing the cabbage, carrots, herbs and non-mashed portions of white roots and onions to obtain a side dish, mixing the mashed portions of white roots and onions with flour, bone broth, white dry wines m, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with bone broth before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
bird 1178.1-1845.5 melted fat 10.6 fresh white cabbage 278.7 carrot 17.5-18 white roots 28-28.4 onion 51-51.6 greenery 3.8 pumpkin seed meal 29.3 dry white wine 18.8 tomato paste, in terms of 30% solids content 11.7 acetic acid, calculated on 80% concentration 0.58 sugar 10.1 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000.