RU2561209C1 - Method for production of preserves "stewed turkey meat in wine sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves recipe components preparation, dried mushrooms cooking, separation from the broth and cutting, fresh ornamental cabbages chopping and freezing, bulb onions chopping, parsley greens cutting, the listed components mixing to produce garnish, mixing wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, salt, citric acid and black hot pepper to produce a sauce, turkey meat cutting and frying in melted butter, turkey meat, garnish and sauce packing, sealing and sterilisation.

EFFECT: range expansion.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Braised turkey in wine sauce", which includes preparing the recipe, cooking, separating from the broth and cutting dried mushrooms, shredding and freezing fresh cabbage and onions, cutting parsley, mixing the listed ingredients to obtain a side dish, mixing wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, salt, citric acid and black bitter pepper to produce sauce, cutting and frying turkey meat in ghee, fas turkey pork, garnish and sauce, sealing and sterilization (RU 2305465 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the canned turkey in wine sauce production method, which involves preparing the recipe components, cooking, separating from the broth and cutting dried mushrooms, chopping and freezing fresh cabbage, chopping onions, cutting parsley, mixing the listed components to obtain a side dish, mixing wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, salt, citric acid and black bitter pepper to obtain a sauce, cutting and frying in melted om oil turkey, packing turkey, side dish and sauce, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

turkey 1643.8-1699.7 melted butter fifty decorative cabbage 125 onion 37.4-37.9 parsley 6.3 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste, in terms of 30% solids content one salt 12 lemon acid 0.15 black pepper 0.36 mushroom broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared dried mushrooms are boiled, separated from the broth and cut.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared onion chopped.

Prepared parsley is chopped.

The listed components are mixed in a prescription ratio to obtain a side dish.

Wheat flour, sour cream, dry white wine, mushroom broth, tomato pata, salt, citric acid and ground black pepper are mixed in a recipe ratio to obtain a sauce.

Prepared turkey meat is cut and fried in ghee.

Turkey meat, side dish 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 turkey corresponds to the use of birds of category I, and the maximum corresponds to the use of birds of category II. Shown in the form of an interval onion consumption covers its 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 and according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - А .: APPP Konservplodoizomat, 1990, p. . 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned meat "Braised turkey in wine sauce", which includes preparing the recipe, cooking, separating from the broth and cutting dried mushrooms, chopping and freezing fresh cabbage, chopping onions, cutting parsley, mixing the listed ingredients to obtain a side dish, mixing wheat flour , sour cream, dry white wine, mushroom broth, tomato paste, salt, citric acid and black pepper to produce sauce, cutting and frying turkey meat in ghee, packing turkey s, garnish and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
turkey 1643.8-1699.7 melted butter fifty decorative cabbage 125 onion 37.4-37.9 parsley 6.3 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste, in terms of 30% solids content one salt 12 lemon acid 0.15 black pepper 0.36 mushroom broth before the release of the target product 1000