Method for manufacturing canned food "duck stewed with cabbage" of special indication

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to chopping, freezing and reducing upon a roller fresh cabbage, cutting and heating upon a roller onions and wheat flour in melted fat, cutting the duck and greens upon a roller. Then one should fulfill oxygen-free mixing the above-mentioned components with bone broth, sour cream, acetic acid, sugar, common salt and CO2-extracts of pyrolysis wood, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtained new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency.

 

The invention relates to the production technology masoomeh canned for space power.

A known method for the production of culinary dishes "Duck stewed with cabbage, providing training prescription components, chopping fresh cabbage, cut onions and herbs, passerovannye wheat flour, rubbing duck salt, roast in the oven in melted fat and cut, mix cabbage, onions, cumin and drinking water and boiling the resulting mixture, mixing wheat flour, melted fat and water, mixing duck with cabbage, onions and cumin, extinguishing within 30 minutes, the introduction of a mixture of wheat flour, melted fat and drinking water, bring to a boil, introduction citric acid, cream, sugar, salt, pepper and Bay leaf, the extract by heating and the addition of greens with getting ready meals (Lazerson I.I., Sinelnikov S.M., duck Dishes. - M.: aspect-press, 2004, pp.28-29). The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned "Duck stewed with cabbage" special purpose involves the preparation of a prescription component is s, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts from the pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted butter11
wheat flour15
sour cream50
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract pyrolysis of wood0,004
CO2-extract of cumin0,006
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
bone brothbefore the release of the target
product 1000

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared onions are cut, passer in melted butter and crushed on top. Prepared wheat flour passer. Prepared duck cut and milled on the top. Prepared greens shredded on top. The following components are mixed with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts from the pyrolysis of wood, cumin, black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at 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. 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.

Receiving the data according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for 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 12,9·104and for the control of product 8,7·104respectively.

Thus, the proposed method allows to get new cans for space power, with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of onions, passerovannye wheat flour, cutting and grinding on top of a duck, grinding on top of greens, mixing the listed components with bone broth, sour cream, citric acid, sugar, salt and CO2-extracts from the pyrolysis of wood, cumin, black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

STU is 515,75
Cabbage490
Onions117-118,5
Greens25
Melted butter11
Wheat flour15
Sour cream50
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-Extract pyrolysis of wood0,004
CO2-Extract of cumin0,006
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000



 

Same patents:

FIELD: production of flaky ice used in food-processing industry.

SUBSTANCE: apparatus for producing of flaky ice from liquid, in particular water, has casing substantially consisting of two parallel spaced apart plate-shaped sides and bath located in water-permeable relationship therebetween, evaporation roll positioned for rotation around horizontal axis within sides and supplied from inner side with coolant, said roll being partly dipped into liquid within reservoir placed in lower part of casing, and scraper spaced apart from outer lateral surface of evaporation roll by small distance. Scraper is designed for scraping of ice formed on outer surface of roll. Sides have outer contour substantially free from edges. Sealing bodies are positioned on end surfaces of sides and are extending along part of perimeter of sides. Bath abuts with its lateral end portions against end surfaces of sides so as to be tightened in conjunction therewith by means of tightening device. Said apparatus is part of unit for producing of flaky ice.

EFFECT: simplified construction of apparatus, increased efficiency by providing full cleaning of casing internal zone having housing providing simple access to said device.

19 cl, 5 dwg

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; duck cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; meat cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; meat cutting and chopping; gardenstuff and leek chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; goose cutting and chopping; gardenstuff and leek chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; duck cutting and chopping; gardenstuff and leek chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, cutting of onion, carrot and parsley root followed roasting thereof in cooking oil; beet blanching and cutting; cutting of meet, prune, and gardenstuff; desiccated mushroom soaking, boiling, and separation from broth; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed together with mushroom broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, cutting of onion, carrot and parsley root followed roasting thereof in cooking oil; beet blanching and cutting; cutting of pork, prune, and gardenstuff; desiccated mushroom soaking, boiling, and separation from broth; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, sugar, table salt, CO2-extract of pyrolytic wood, black pepper, and bay leaf. Obtained mixture is pre-packed together with mushroom broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; pork cutting and chopping; gardenstuff and leek chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sour cream, table salt, CO2-extract from pyrolytic wood, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes beet and onion cutting, roasting in melt butter and chopping, fresh white cabbage shredding, freezing, and chopping; cutting and chopping of beef, goose, speck, and hum; wheat flour roasting. Abovementioned components are blended with table salt, sour cream, bone broth, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: production of meat-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting and grinding in grinder chicken; grinding greens in grinder; blanching carrot and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; mixing said components with bone soup, tomato paste, melted butter, red hot pepper and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned food.

FIELD: cannery industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: chicken and gardenstuff are cut, carrot is blanched and cut. Fresh white cabbage is shredded and frost. Cabbage, carrot, gardenstuff, tomato paste, vegetable oil, red chilly and table salt are blended in oxygen-free atmosphere. Obtained mixture and chicken are pre-packed with chicken bone broth, sealed and sterilized.

EFFECT: target product with increased nutrient value.

FIELD: food processing industry, in particular canned goods from meet and vegetables.

SUBSTANCE: pate is prepared by grinding of poultry meat, beef heart and beef kidney; cutting of carrot and onion followed with roasting thereof in olive oil; shredding of fresh white cabbage; blending of abovementioned components in oxygen-free atmosphere with dry protein semi-finished product, tritikale flour, phospholipids, foremilk oil, CO2-extracts from black pepper, pimento and bay leaf, citric acid and table salt; straining and homogenizing of obtained mixture in oxygen-free atmosphere; pre-packing, sealing and sterilization.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular catering and dietary alimentation.

SUBSTANCE: chicken fillet is ground in copper. Mushrooms are ground and blanched. Fillet and mushrooms are placed into blender, ground solid cheese, ground roaster onion, milk mutter, salt, black pepper, mushrooms flavoring are added. Further sauce prepared from wheat flour and fresh cream in added/ Mixture in stirred for 3-5 min and heat-treated. All components are used in specific ratio.

EFFECT: product with balanced content of main nutrients and high nutritional value.

2 ex

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.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground bird's muscular stomachs; joining farces and mixing until homogeneous consistency is ensured, with components being used in predetermined ratio.

EFFECT: improved organoleptical and dietary properties, increased nutrient and biological value, increased yield of ready product and reduced production costs.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with pork farce; adding egg, or egg powder, or melange, with components being used in predetermined ratio; mixing until homogeneous consistency is ensured.

EFFECT: reduced production costs and wider range of poultry meat products having high consumer properties.

FIELD: food-processing industry, in particular, preparing of meat farce.

SUBSTANCE: method involves using second-grade fatness, nonstandard, rejected, lean poultry as basic raw material; providing mechanical boning of whole carcasses with tubular bone; grinding by pressing during boning procedure; joining resultant mass with preliminarily ground beef; introducing poultry's crude fat; mixing, with components being used in predetermined ratio; cooling or freezing resultant product.

EFFECT: reduced production costs, increased yield of ready product, wider range of poultry meat products having high consumer properties.

1 tbl, 1 ex

FIELD: meat and poultry processing industry.

SUBSTANCE: method involves preparing raw material and salting mixture; providing dry salting, forming and drying of raw material. Dry salting process is performed with the use of salting mixture including anti-oxidizer, preservative and starter lactic-acid bacterial culture. Dry salting process is performed by massaging of raw material with salting mixture for time interval not in the excess of 20 min, followed with holding for up to 3 days at temperature of 2-4 C. Forming process involves alternatively interlaying white and/or red meat with fat used in the ratio of 2:1, respectively. Method further involves additionally pressing formed product and holding for 2 days at temperature of 2-4 C; providing two-staged drying process: first stage including drying at air temperature of 18-22 C and relative air humidity of 90-98%, then at temperature of 10-14 C and relative air humidity of 64-68% until moisture content in muscular tissue is 48-52%. Method allows whole-muscular formed raw cured product to be obtained from poultry small muscular tissue pieces, said product having an air of monolith product.

EFFECT: reduced time for obtaining of poultry product, improved organoleptical properties and prolonged shelf life of ready product.

9 ex

FIELD: food-processing industry.

SUBSTANCE: method involves processing meat in drum containing liquid marinade and forming it into at least one restructured body comprising several pieces of whole natural meat; freezing restructured body; pressing-in restructured body or portion of body obtained by sawing it from whole restructured body in frozen or deep frozen state into form to impart configuration corresponding to that of form to said body or portion of said body. Method allows single piece product to be obtained that has texture of whole natural meat with undisturbed cellular, muscular and fibrous structure of meat.

EFFECT: improved quality, attractive appearance, and good consistency of meat-based food product.

24 cl, 6 dwg

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed canned goods are prepared by cutting and chopping of white-fish and pumpkin, chopping of estragon green, cutting of carrot, parsley root, and onion followed by roasting thereof in melt butter and chopping; cutting, blanching and chopping of potatoes and turnip; shredding, freezing and chopping of white cabbage, garlic pulping; wheat flour roasting. Then abovementioned components are mixed with tomato paste, acetic acid, sugar, table salt, CO2-extracts from clove, cinnamon, black pepper and bay leaf, and fish broth, pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Up!