RU2305437C1 - Method for producing of canned food "stewed duck with red cabbage" - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves cutting and frying duck meat in melted fat; shredding and freezing fresh red cabbage; cutting and slightly frying bulb onion in melted fat; slightly frying wheat flour in melted fat; cutting greens; mixing said components, without oxygen access, with sugar, edible salt, citric acid and caraway; packing resultant mixture and bone soup; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food as compared to similar culinary dish.

Description

The invention relates to the production technology of canned meat and vegetables. A known method of producing a culinary dish "Duck with red cabbage", which includes preparing the recipe components, rubbing with salt, frying in ghee and cutting duck, cutting and sautéing onion in butter, chopping fresh red cabbage, cutting greens, sautéing in ghee wheat flour, mixing cabbage, onions and caraway seeds, adding broth, boiling, adding duck, stewing, adding wheat flour, sugar, table salt and lemon acid, stewing for 5-7 minutes and adding greens to obtain the finished dish (O. Mankevich. Poultry Dishes - Mn .: BelEn, 1994, p.275).

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 food production method involves preparing the recipe components, cutting and roasting ducklings in melted fat, chopping and freezing fresh red cabbage, cutting and sautéing onions in melted fat, wheat flour passaging in melted fat, cutting greens, mixing the above components without access of oxygen with sugar, sodium chloride, citric acid and caraway seeds, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

duck 824.18 melted fat thirty white cabbage 551.25 onion 35.1-35.55 greenery 12.5 Wheat flour 7.5 sugar fifteen table salt 12 lemon acid 0.2 caraway 1.25 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 ducklings are cut and fried in melted fat. Prepared fresh red cabbage is chopped and subjected to freezing, preferably slow. Prepared onions are cut and sautéed in melted fat. Prepared wheat flour is sautéed in melted fat. Prepared greens are cut. The following components are mixed without oxygen with sugar, sodium chloride, citric acid and caraway seeds. The resulting mixture and bone broth are Packed 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 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 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 2 years.

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 test product of 12.2 · 10 ⁴ and for the control product of 8.1 · 10 ⁴ .

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 involves preparing the recipe components, cutting and frying ducklings in melted fat, chopping and freezing fresh red cabbage, cutting and sautéing onions in melted fat, wheat flour in melted fat, cutting greens, mixing the listed components without oxygen access sugar, salt, citric acid and caraway seeds, packing the resulting mixture and bone broth at the following component consumption, parts by weight: duck 824.18 melted fat thirty red cabbage 551.25 onion 35.1-35.55 greenery 12.5 Wheat flour 7.5 sugar fifteen table salt 12 lemon acid 0.2 caraway 1.25 bone broth before the release of the target product 1000, sealing and sterilization.