RU2576140C1 - Method canning "poultry with cabbage and steam sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves the preparation of prescription components, cutting, sautéing in melted butter and rub white roots and onions sautéing in melted butter flour, mixing these components with the bone broth, dry white wine, salt, citric acid, black pepper and bay leaf with the sauce, shredder and freezing fresh ornamental cabbage, cut greens, green cabbage and mix to obtain a garnishing, cutting of poultry meat, packaging of poultry meat, side dishes and sauces, sealing and sterilization.

EFFECT: method allows you to get a new canned food using nonconventional vegetable raw materials without changing the organoleptic properties of the desired product.

1 cl

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, cutting, sautéing in ghee and rubbing white roots and onions, sautéing wheat flour in ghee, mixing the above components with bone broth, white dry wine, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, chop and freeze fresh white cabbage, cutting herbs, mixing cabbage and herbs to obtain a side dish, cutting poultry, poultry meat packing, garnish and sauce, sealing and sterilization (RU 2299630 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 method of producing canned food “Poultry with Cabbage and Steam Sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing white roots and onions, sautéing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, salt, citric acid, bitter black pepper and bay leaves to obtain sauce, chop and freeze fresh cabbage, cutting herbs, mixing cabbage and herbs to obtain m garnish cutting poultry packing poultry, sauce and garnish, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs pbw .:

bird 1178.1-1845.5 melted butter 45.1 decorative cabbage 437.5 white roots 18.5-18.8 onion 19.7-20 greenery 3.8 Wheat flour 7.5 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 white roots and onions are chopped, sautéed in ghee and wiped.

Prepared wheat flour is sautéed in ghee.

The listed components in the recipe ratio are mixed with bone broth, white dry wine, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a sauce.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared greens are cut.

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

Prepared poultry meat is cut.

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.

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)

A method for the production of canned poultry with cabbage and steam sauce, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing white roots and onions, sautéing wheat flour in ghee, mixing the above components with bone broth, white dry wine, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, chop and freeze fresh cabbage, cutting herbs, mixing cabbage and herbs to obtain a side dish, cutting poultry meat, packaging jar poultry, sauce and garnish, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
bird 1178.1-1845.5 melted butter 45.1 decorative cabbage 437.5 white roots 18.5-18.8 onion 19.7-20 greenery 3.8 Wheat flour 7.5 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