Method for manufacturing canned food "duck stewed with cabbage"

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to chopping and freezing fresh cabbage, cutting and heating onions and wheat flour in melted fat, cutting the duck and greens. Then one should fulfill oxygen-free mixing the above-mentioned components with sour cream, acetic acid, sugar, common salt, caraway, hot black pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained and bone broth 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.

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 of vinegar, sour 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 that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned "Duck stewed with cabbage envisages preparation of recipe components, chopping and freezing of fresh cabbage, cut, passerovannye in t the captivity fat onions, passerovannye wheat flour, cut, duck and herbs, mixing the listed components without oxygen access with sour cream, acetic acid, sugar, salt, cumin, black pepper bitter and Bay leaf, packing the mixture and bone broth the next time the flow of components, parts by weight:

duck515,75
cabbage490
onions117-118,5
greens25
melted fat11
wheat flour15
sour cream50
acetic acid 80%0,6
sugar5,5
Solthe 11.6
cumin1,2
black pepper bitter0,2
Bay leaf0,2
bone brothto the output 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 and subjected to freezing, it is desirable slow. Prepared onions Nara is up and passedout in melted fat. Prepared wheat flour passedout. Prepared duck and greens cut. The following components are mixed without oxygen access with sour cream, acetic acid, sugar, salt, cumin, black pepper bitter and Bay leaf, pack up the mixture and bone broth 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. When using acetic acid of a concentration that does not coincide with the prescription, consumption recalculated to equivalent content of the anhydrous acid. 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 a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical characteristics similar to cooking a dish for the closest analogue. Shelf life of canned defined by the standard technology amounted to 1 year.

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. At weemote was assessed by the number of ciliates in 1 cm 3product. 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 with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training prescription components, chopping and freezing of fresh cabbage, cut, passerovannye in melted fat onions, passerovannye wheat flour, cut, duck and herbs, mixing the listed components without oxygen access with sour cream, acetic acid, sugar, salt, cumin, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization, the next time the flow of components, parts by weight:

Duck515,75
Cabbage490
Onions117-118,5
Greens25
Melted fat11
Wheat flour15
Sour cream50
Acetic acid 80%0,6
Sugar5,5
Sol the 11.6
Cumin1,2
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000



 

Same patents:

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.

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

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

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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.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: wider range and increased digestibility of canned food.

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EFFECT: target product with increased nutrient value.

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EFFECT: canned goods of increased digestion value.

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

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

2 ex

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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.

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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.

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

9 ex

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.

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