RU2512224C1 - Method for production of preserves "duck adygean-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting, sauteing in bone fat and milling, garlic milling, wheat flour sauteing in bone fat, the listed components mixing with bone fat, drinking water, salt and red sweet pepper, the mixture cooking to produce dressing, ducks cutting, the ducks and dressing packing, sealing and sterilisation; one additionally introduces into the dressing ground pumpkin seeds extraction cake that is poured with drinking water and maintained for swelling (before mixing). All the components are taken at preset components ratio.

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

Description

The invention relates to a technology for the production of canned poultry.

A known method for the production of canned food "Adyghe Duck", which includes preparing the recipe components, cutting, sautéing in bone oil and chopping onions, chopping garlic, sautéing wheat flour in bone oil, mixing the listed components with bone oil, drinking water, salt and pepper sweet red and cooking to get dressing, cutting ducks, packing ducks and dressing, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M.: Food industry, 1971, s.268-269).

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 Adyghe Duck method for producing canned food, which involves preparing the recipe components, cutting, sautéing in bone fat and chopping onions, chopping garlic, sautéing wheat flour in bone fat, mixing the listed components with bone fat, drinking water, salt and sweet red pepper and cooking to obtain dressing, cutting ducks, packing ducks and dressing, sealing and sterilizing, according to the invention, ground meal is additionally introduced into the dressing n pumpkins, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

ducks 1177.4 bone fat 15,2 onion 73.6-74.5 garlic 16.6-17.5 Wheat flour 27.5 pumpkin seed meal fourteen salt 10,2 sweet red pepper 6.04 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped, passer in bone fat and chopped on a spinning top or wiper.

Prepared garlic is ground in a spinning top.

Prepared wheat flour is passer in bone fat.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with bone fat, drinking water, salt and red sweet pepper. The resulting mixture is cooked for about 2 minutes to obtain a dressing.

Prepared ducks are chopped.

Ducks and dressing are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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 this technical result, cans of type I-82-500 containing products obtained by the described technology and the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. Refueling the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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 "Adyghe Duck", which involves preparing the recipe components, cutting, sautéing in bone oil and chopping onions, chopping garlic, sautéing wheat flour in bone oil, mixing the listed ingredients with bone oil, drinking water, salt and red pepper sweet and cooking to get dressing, cutting ducks, packing ducks and dressing, sealing and sterilization, characterized in that the pumpkin seeds ground meal is additionally introduced into the dressing, which hall is mixed before mixing They are eaten with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
ducks 1177.4 bone fat 15,2 onion 73.6-74.5 garlic 16.6-17.5 Wheat flour 27.5 pumpkin seed meal fourteen salt 10,2 sweet red pepper 6.04 water before the release of the target product 1000