RU2565907C1 - Method to produce preserves "poultry with stewed cabbage and red basic sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, cutting of carrots white roots and onions, sauteing in rendered fat and partial straining, cutting and freezing of fresh cabbage, cutting of poultry meet and herbs, sauteing of wheat flour, mixing of cabbage, herbs and non-strained parts of carrots, white roots and onions to produce a side dish, mixing of strained parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bayleaf to produce sauce, packing of poultry, side dish and sauce, sealing and sterilisation. At the same time they use ornamental cabbage, and components are used at the following consumption ratio, wt parts: poultry 1178.1-1845.5; rendered fat 28.1; ornamental cabbage 284.4; carrots 36.3-37.2; white roots 27-30.4; onions 54.8-55.5; herbs 3.8; wheat flour 13.6; tomato paste, in terms of 30% content of dry substances 24.2; acetic acid, in terms of 80% concentration 0.39; sugar 25.1, salt 12; black pepper 0.29; bayleaf 0.12; bone broth - to finished product yield of 1000.

EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.

Description

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

A known method for the production of canned food "Bird with stewed cabbage and red main sauce", which includes preparing the recipe, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, shredding and freezing fresh cabbage, cutting poultry meat and herbs, Passing wheat flour, mixing cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts of carrots, white roots and onions, millet ary flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and leafs to obtain sauce, meat packing poultry, sauce and garnish, sealing and sterilizing (RU 2302187 C1, 2007).

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

This result is achieved in that in the method for the production of canned food “Poultry with Braised Cabbage and Red Main Sauce”, which involves preparing the recipe, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, chopping and freezing fresh cabbage, cutting poultry and greens, sautéing wheat flour, mixing cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts of carrots, white roots and turnips of onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to produce sauce, packaging of poultry meat, side dish and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components used in the following ratio of costs, parts by weight:

bird 1178.1-1845.5 melted fat 28.1 decorative cabbage 284.4 carrot 36.3-37.2 white roots 27-30,4 onion 54.8-55.5 greenery 3.8 Wheat flour 13.6 tomato paste, in terms of 30% solids content 24.2 acetic acid, calculated on 80% concentration 0.39 sugar 25.1 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 carrots, white roots and onions are chopped, sautéed in melted fat and grated about 50% of the recipe for carrots, about 20% of the recipe for white roots and about 17% of the recipe.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared poultry meat and greens are cut.

Prepared wheat flour passer.

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

The rubbed parts of carrots, white roots and onions and wheat flour in a recipe ratio are mixed with bone broth, tomato paste, acetic acid, sugar, salt and ground black pepper and bay leaf to give the 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 types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 kg of meat 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 - Μ .: APPP "Canned Fruit and Vegetable", 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 food “Bird with stewed cabbage and red main sauce”, which involves preparing the recipe, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, chopping and freezing fresh cabbage, cutting poultry and greens, wheat flour flour, mixing cabbage, greens and non-mashed parts of carrots, white roots and onions with a side dish, mixing mashed parts of carrots, white roots and onions, wheat flour, bone of yona, 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 decorative cabbage, and the components are used in the following cost ratio, parts by weight:
bird 1178.1-1845.5 melted fat 28.1 decorative cabbage 284.4 carrot 36.3-37.2 white roots 27-30,4 onion 54.8-55.5 greenery 3.8 Wheat flour 13.6 tomato paste, in terms of 30% solids content 24.2 acetic acid, calculated on 80% concentration 0.39 sugar 25.1 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000