RU2302187C1 - Method for production of canned goods from poultry and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot, white root, and onion cutting, roasting in melt fat, and partially pulping; poultry meat and gardenstuff cutting, wheat flour sautéing. Cabbage, gardenstuff, and unpulped parts of carrot, white roots, and onion are blended in oxygen-free atmosphere to produce garnish. Pulped parts of carrot, white roots, and onion, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf are blended to produce souse. Poultry meat, garnish and souse are pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

There is a method of producing a culinary dish "Boiled bird with stewed cabbage and red main sauce", which involves preparing the recipe, cutting white roots and onions, pouring bird carcasses with hot water, boiling, removing foam, adding white roots, onions and cooked salt, boiling until tender with a slight boil, separating the carcasses from the broth, cooling and chopping into portioned slices to obtain the main component, cutting and sautéing carrot, parsley root and peanut in melted fat onions, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth, vinegar, melted fat and tomato puree to it, stewing until half cooked, adding carrots, parsley root, onions, pepper and bay leaf, stewing until cooked adding wheat flour, sugar, salt and boiling to obtain a side dish, cutting and sautéing carrots, parsley root and onions in melted fat, adding tomato puree to them and sautéing for 10-15 minutes, sautéing wheat flour, its cooling to 70-80 ° C and mixing with bone broth, adding vegetable passerovka with tomato, boiling at low boil for 45-60 minutes, adding sugar, salt, black pepper and bay leaf, rubbing and finishing to a boil to obtain a sauce, cutting the greens and forming the finished dish from the main component, side dish, greens and sauce (Godunova L.E., Collection of recipes for dishes and culinary products for catering establishments - St. Petersburg: ProfiKS, 2003, p. 308- 310).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned poultry production method with stewed cabbage and red main sauce involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting meat poultry and greens, the passage of wheat flour, mixing without access of oxygen, cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black bitter and bay leaves to obtain sauce, packing of poultry meat, side dish and sauce at the following consumption of components, wt.h .:

bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted fat 28.13 tomato paste 30% 24.15 acetic acid 80% 0.39 sugar 25.14 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, white roots and onions are chopped, sautéed in melted fat and wiped 1/2, 1/5 and 1/6 of their recipe amounts, respectively. Prepared poultry meat and greens are cut. Prepared wheat flour passer.

Then, without access to oxygen, cabbage, greens and non-mashed parts of carrots, white roots and onions are mixed to obtain a side dish.

The mashed parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaf are mixed to form a sauce.

Poultry meat, side dish and sauce are packaged at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 1.6 · 10 ⁵ and for a control product of 1.2 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting meat, poultry and greens, storing wheat flour, mixing cabbage without oxygen, 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, wheat flour, bone broth, tomato Asta, acetic acid, sugar, salt, black pepper and leafs to obtain sauce, packing poultry, sauce and garnish with the following flow components pbw .: bird 1178.08-1845.49 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted fat 28.13 tomato paste 30% 24.15 acetic acid 80% 0.39 sugar 25.14 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000, sealing and sterilization.