RU2556352C1 - Method for production of preserves "goose with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, goose meat cutting and frying in melted fat, fresh ornamental cabbages chopping and freezing, bulb onions chopping, greens cutting, wheat flour sauteing, the listed components mixing with sour cream, white table wine, acetic acid, sugar, salt, caraway, red hot chilli pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method of producing canned food “Goose with cabbage”, which includes preparing the recipe components, cutting and frying goose meat in melted fat, chopping and freezing fresh white cabbage and onions, cutting herbs, sautéing wheat flour, mixing the listed components with sour cream, white table wine, acetic acid, sugar, salt, caraway seeds, hot red pepper, allspice and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2300960 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method of producing canned food “Goose with cabbage”, which involves preparing the recipe components, cutting and frying goose meat in melted fat, chopping and freezing fresh cabbage, chopping onions, cutting greens, stirring wheat flour, mixing the listed components with sour cream, white table wine, acetic acid, sugar, salt, caraway seeds, hot red pepper, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

goose 625 melted fat 12.5 decorative cabbage 312.5 onion 29.3-29.6 greenery 5.1 Wheat flour 7.5 sour cream 62.5 white table wine fifty acetic acid, calculated on 80% concentration 0.2 sugar 5.5 salt 12 caraway 0.8 hot red pepper 0.6 allspice 0.6 Bay leaf 0.04 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared goose is cut and fried in melted fat.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared onion chopped.

Prepared greens are cut.

Prepared wheat flour is passaged.

The listed components in the recipe ratio are mixed with sour cream, white table wine, acetic acid, sugar, salt and ground caraway seeds, hot red pepper, allspice and bay leaf.

The resulting mixture and bone broth 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

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

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method of obtaining canned food “Goose with cabbage”, which includes preparing the recipe components, cutting and frying goose meat in melted butter, chopping and freezing fresh cabbage, chopping onions, cutting herbs, sautéing wheat flour, mixing the listed ingredients with sour cream, white table wine, vinegar acid, sugar, salt, caraway seeds, hot red pepper, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decor cabbage, and the components are used in the following ratio of costs, parts by weight:
goose 625 melted fat 12.5 decorative cabbage 312.5 onion 29.3-29.6 greenery 5.1 Wheat flour 7.5 sour cream 62.5 white table wine fifty acetic acid, calculated on 80% concentration 0.2 sugar 5.5 salt 12 caraway 0.8 hot red pepper 0.6 allspice 0.6 Bay leaf 0.04 bone broth before the release of the target product 1000