RU2507926C1 - Method for production of "duck chachochbili" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, parsley green milling, ground pumpkin seeds extraction cake 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. All the components are taken at a specified content ratio.

EFFECT: invention allows to reduce the manufactured 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 involves 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, ground pumpkin seed meal is added to the sauce, which Before mixing, fill with bone broth and incubated for swelling, and the components are used in the following content of the costs, parts by weight:

ducks 742.9 melted butter 56.6 onion 417.7-423.1 parsley 10.3 pumpkin seed meal 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

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared parsley is crushed in a spinning top.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with bone broth, tomato puree, salt and ground black bitter 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).

Component costs are given taking into account waste standards 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 completely fell out of the can, but the product according to 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 powder of pumpkin seed meal is added to the sauce, which is filled with bone broth before mixing m and withstand for swelling, and the components are used in the following content of expenses, parts by weight:
ducks 742.9 melted butter 56.6 onion 417.7-423.1 parsley 10.3 pumpkin seed meal 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