RU2291628C1 - Method for manufacturing canned food "duck stewed with cabbage" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to chopping and freezing fresh cabbage, cutting and heating onions and wheat flour in melted fat, cutting the duck and greens. Then one should fulfill oxygen-free mixing the above-mentioned components with sour cream, acetic acid, sugar, common salt, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained and bone broth followed by sealing and sterilization. This enables to obtained new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Braised duck with cabbage", which includes preparing the recipe components, chopping fresh white cabbage, cutting onions and herbs, sautéing wheat flour, rubbing the duck with table salt, frying it in the oven in ghee and cutting, mixing cabbage , onions, caraway seeds and drinking water and cooking the resulting mixture, mixing wheat flour, ghee and drinking water, mixing duck with cabbage, onions and caraway seeds, stewing for 30 minutes, introduction see eat wheat flour, ghee and drinking water, bring to a boil, add vinegar, sour cream, sugar, salt, pepper and bay leaf, soak when heated and add greens to get the finished dish (Lazerson I.I., Sinelnikov S.M. Dishes from a duck - M .: Tsentrpoligraf, 2004, p.28-29).

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 braised duck and cabbage canned food production method involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing onion in melted fat, sautéing wheat flour, cutting duck and greens, mixing the listed ingredients without access oxygen with sour cream, acetic acid, sugar, salt, caraway seeds, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the next consumption of components entov, parts by weight:

duck 515.75 cabbage 490 onion 117-118.5 greenery 25 melted fat eleven Wheat flour fifteen sour cream fifty acetic acid 80% 0.6 sugar 5.5 salt 11.6 caraway 1,2 black pepper 0.2 Bay leaf 0.2 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 onions are chopped and passaged in melted fat. Prepared wheat flour is passaged. Prepared duck and greens are cut. Further, the listed components are mixed without oxygen with sour cream, acetic acid, sugar, sodium chloride, caraway seeds, bitter black pepper and bay leaves, the mixture is Packed and bone broth 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. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical parameters to a culinary dish in the closest analogue. The shelf life of canned food, determined by standard technology, 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 12.9 · 10 ⁴ for the experimental product and 8.7 · 10 ⁴ for the control product, respectively.

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

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing onion in melted fat, sautéing wheat flour, cutting duck and greens, mixing the listed components without oxygen with sour cream, acetic acid, sugar, salt , caraway seeds, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, with the following consumption of components, parts by weight: Duck 515.75 Cabbage 490 Onion 117-118.5 Greenery 25 Melted fat eleven Wheat flour fifteen Sour cream fifty Acetic acid 80% 0.6 Sugar 5.5 Salt 11.6 Caraway 1,2 Black pepper 0.2 Bay leaf 0.2 Bone broth Before the release of the target product 1000