Method for production of preserves "sauce-dressed chicken with cabbage garnish"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables cutting and blanching, the components mixing with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with milk, bone broth and salt to produce a sauce, chicken meat cutting, chicken meat, garnish and sauce packing, sealing and sterilisation.

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

 

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

There is a method of production of canned Chicken sauce garnished with cabbage, providing training prescription components, chopping and freezing of fresh cabbage and white roots and their mixing with canned green peas with getting garnish, passerovannye in ghee wheat flour and mix with milk, bone broth and salt with getting the sauce, cut the chicken, packing chicken, garnish and sauce, sealing and sterilization (EN 2305441 C1, 2007).

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 production of canned Chicken sauce garnished with cabbage, providing training prescription components, chopping and freezing of fresh cabbage, cut white roots and their mixing with canned green peas with getting garnish, mixing flour, milk, bone broth and salt with getting the sauce, cut the chicken, packing chicken, garnish and sauce, sealing and sterilization according to the invention, on tannie white roots are blanched in hot water, use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

chicken500
fresh cabbage250
parsnip24,9-to 25.3
canned green peas162,5
meal of pumpkin seeds25
milk82,5
Sol12
bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared fresh cabbage chopped and frozen.

Prepared white roots are cut and blanched in hot water.

These components in the recipe ratio is mixed with canned green peas with getting a garnish.

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

Prepared chicken cut.

Chicken, garnish and sauce 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. Given in the form of interval consumption of white roots covers the possible change of shelf life of raw materials.

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. 8 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 production of canned "Ciplin is to sauce garnished with cabbage", including chopping and freezing of fresh cabbage, cut white roots and their mixing with canned green peas with getting garnish, mixing milk, bone broth and salt with getting the sauce, cut the chicken, packing chicken, garnish and sauce, sealing and sterilization, wherein the chopped parsnip blanched in hot water, use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio, parts by weight:

chicken500
fresh cabbage250
parsnip24,9-to 25.3
canned green peas162,5
meal of pumpkin seeds25
milk82,5
Sol12
bone brothto the output of the target product 1000



 

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1 ex

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