RU2305466C1 - Method for producing of special canned food "goose with cabbage" - Google Patents

Abstract

FIELD: canned food industry, in particular, production of cosmic foods.

SUBSTANCE: method involves preparing components; cutting, frying in melted butter and grinding goose meat; shredding fresh cabbage and bulb onion, freezing and grinding; slightly frying wheat flour; grinding greens in grinder; mixing said components with sour cream, white wine, citric acid, bone soup, sugar, edible salt, and CO₂-extract of caraway, red hot pepper, sweet pepper, and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of novel canned food.

Description

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

A known method of producing a culinary dish "Goose with cabbage", which includes preparing the recipe components, frying in melted fat and cutting goose, chopping fresh white cabbage, cutting onions and herbs, sautéing flour, mixing cabbage, onions, caraway seeds, cumin, red hot pepper, allspice and bay leaves, boiling water, boiling, adding goose, stewing for about 30 minutes, adding flour, lard and sour cream, bringing to a boil and adding herbs, table white wine, lemon juice ka, sugar and salt to obtain the finished dish (O. Mankevich. Poultry dishes - Mn .: BelEn, 1994, p.306).

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

This result is achieved by the fact that the special-purpose Goose and Cabbage canning production method involves preparing the recipe components, cutting, frying in ghee and chopping goose meat in a spinning top, shredding, freezing and chopping fresh white cabbage and onions, spinning wheat flour , grinding on top of greens, mixing the listed components with sour cream, table white wine, lemon juice, bone broth, sugar, salt and CO ₂ -extracts of cumin, pepper hot red pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 0.004 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. The prepared goose is cut, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. Prepared wheat flour passer. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sour cream, table white wine, lemon juice, bone broth, sugar, sodium chloride and CO ₂ -extracts of caraway seeds, hot red pepper, allspice and bay leaf. The resulting mixture is Packed in aluminum tubes 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

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 12.2 · 10 ⁴ for the experimental product and 9.3 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, involving the preparation of prescription components, frying in ghee and chopping goose meat in a spinning top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, wheat flour passivation, chopping greens in a spinning top, mixing the listed components, sour cream table white wine, lemon juice, bone broth, sugar, table salt and CO ₂ extracts of caraway seeds, red hot pepper, allspice and bay leaf, fas A sample of the resulting mixture in aluminum tubes at the following component consumption, parts by weight: goose 625 melted butter 12.5 cabbage 306.25 onion 29.25-29.63 greenery 5.07 Wheat flour 7.5 sour cream 62.5 table white wine fifty lemon juice 10 sugar 5.5 salt 12 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0.015 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000 sealing and sterilization.