Method for preparing of canned food "goose meat with cabbage"

FIELD: production of canned meat-and-vegetable foods.

SUBSTANCE: method involves cutting goose meat; cutting bulb onion and frying in goose fat; shredding and freezing newly harvested cabbage; mixing, without access of oxygen, cabbage, bulb onion, goose fat, bone soup, tomato paste, sugar, salt, citric acid, black bitter pepper, and laurel leaves; packaging resultant mixture in conjunction with goose meat; providing pressurizing and sterilizing procedures.

EFFECT: improved digestion of base product.

 

The invention relates to the production technology masoomeh canned.

There is a method of production of canned Meat goose with cabbage", providing training recipe components, cutting and roasting goose meat, cooking bone broth, cutting and roasted in goose fat onions, rinse sauerkraut cabbage, pressing, mixing with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste and drying, packing stewed mixture together with goose meat, sealing and sterilization (Collection of technological instructions for the production of canned food. VOL - M: Pishepromizdat, 1963, s-478).

The technical result of the invention is to reduce energy intensity and increase the digestibility of the target product.

This result is achieved in that in the method of production of canned Meat goose with cabbage", providing training recipe components, cutting of goose meat, cooking bone broth, cutting and roasted in goose fat onions, mix cabbage with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste, packing the mixture together with goose meat, sealing and sterilization, according of the briteney cabbage is used in fresh form, and after preparing it chopped and frozen, goose meat served on packing in raw form, when mixed impose additional citric acid, mixing is carried out without oxygen, and packing the next time the flow of components, parts by weight:

meat goose229,8
fat goose55,4
cabbage684,2
onions28,2 of 28.6
tomato paste 30%33,6
Sol12,3
sugar27,4
citric acid0,6
Bay leaf0,4
black pepper bitter0,2
bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription components are subjected to traditional training. Prepared goose meat cut. According to the traditional technology prepared bone broth. Prepared onions are cut and fried in goose fat. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Then without oxygen mix cabbage, onions, goose fat, bone Boule is h, tomato paste, salt, sugar, citric acid, black pepper bitter and Bay leaf. The resulting mixture was Packed in the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and the maximum in the first.

When reduced by eliminating two technological operations of heat treatment of the components of the energy obtained according to the described technology preserves on organoleptic and physico-chemical parameters identical received by the closest analogue.

Check digestibility of canned food, obtained by the proposed method and the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 13·104and for the control of product 9,9·104the respectively.

Thus, the proposed method allows to reduce energy consumption and improve the digestibility of the target product.

Method of production of canned Meat goose with cabbage", providing training recipe components, cutting of goose meat, cooking bone broth, cutting and roasted in goose fat onions, mix cabbage with goose fat, bone broth, onion, Bay leaf, black pepper bitter, sugar, salt and tomato paste, packing the mixture together with goose meat, sealing and sterilization, characterized in that the cabbage is used in fresh form, and after preparing it chopped and frozen, goose meat served on packing raw, when mixing impose additional citric acid, mixing is carried out without oxygen, and packing the next time the flow of components, parts by weight:

Meat goose229,8
Fat goose55,4
Cabbage684,2
Onions28,2 of 28.6
Tomato paste 30%33,6
Sol12,3
Sugar27,4
Citric acid 0,6
Bay leaf0,4
Black pepper bitter0,2
Bone brothTo the output of the target product 1000



 

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