Method for preparation of preserves "poultry with garnish and steamed sauce"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, French beans and green cutting and freezing, poultry flesh cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

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

Known method of preparing canned "Bird with a side dish and steam sauce", providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing of sugar beans and greens, cutting pulp birds, passerovannye in ghee wheat flour, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2364264 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of canning "a Bird with a side dish and steam sauce", providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing of sugar beans and greens, cutting pulp birds, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, packing the mixture and bone broth is, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing with the components filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components comfortably is with traditional technology.

Prepared parsnip and onions are cut, blanched in hot water and wipe.

Prepared sugar beans and greens cut and freeze.

The prepared pulp birds cut.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with dry white wine, salt, citric acid and grind black pepper bitter and Bay leaf.

The resulting mixture and bone broth Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of poultry corresponds to using the Turkey category I, and the maximum corresponds to using chickens. The consumption of other species of birds occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 200 kg per 1 t of the target product. The rest are given as intervals expenses cover their possible change of shelf life of the cheese is I.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 5 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of canning "a Bird with a side dish and steam sauce", providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing of sugar beans and greens, cutting pulp birds, mixing the listed components with dry white wine, salt, citric acid, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing with the components filled with bone broth and incubated for swelling, and the components used in the following ratio costs, parts by weight: