RU2461239C1 - Method for production of "duck chachochbili" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley green milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato puree, salt, black hot pepper and red hot pepper to produce a sauce, ducks cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, the ducks, bulb onions and sauce packing, sealing and sterilisation.

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

Description

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

A known method for the production of canned food "Chakhokhbili from ducks", which includes preparing the recipe components, chopping parsley and mixing it with bone broth, tomato puree, salt, black hot pepper and hot red pepper to produce sauce, cutting and frying ducks in melted butter, cutting and passing in onion ghee, packing ducks, onions and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, p.268).

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

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

This result is achieved by the fact that in the method of producing canned food “Chakhokhbili from Ducks”, which involves preparing the recipe components, chopping parsley and mixing it with bone broth, tomato puree, salt, bitter black pepper and hot red pepper to produce sauce, cutting and frying in duck ghee, cutting and sautéing onion ghee, packing duck, onion and sauce, sealing and sterilization, according to the invention, sunflower flour is added to the sauce, which before eshivaniem bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

ducks 742.9 melted butter 56.6 onion 417.7-423.1 parsley 10.3 sunflower flour 23.8 tomato puree, in terms of 12% solids 95.1 salt fifteen black bitter pepper 0.2 hot red pepper 0.3 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared parsley is crushed in a spinning top.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with bone broth, tomato puree, salt and ground black pepper and hot red pepper to obtain a sauce.

Prepared ducks are cut and fried in ghee.

Prepared onions are chopped and sautéed in ghee.

Duck, onions and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 3, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by the closest analogue did not.

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

Claims (1)

Method for the production of canned food “Chakhokhbili from ducks”, which involves preparing the recipe components, chopping parsley and mixing it with bone broth, tomato puree, salt, hot black pepper and hot red pepper to produce sauce, cutting and frying ducks in ghee, cutting and Passing onions, melted butter, packing ducks, onions and sauce, sealing and sterilization, characterized in that the sauce is additionally filled with sunflower flour, which is poured with bone broth before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
ducks 742.9 melted butter 56.6 onion 417.7-423.1 parsley 10.3 sunflower flour 23.8 tomato puree, in terms of 12% solids 95.1 salt fifteen black pepper 0.2 hot red pepper 0.3 bone broth before the release of the target product 1000