Method for production of preserves "duck in white sauce". RU patent 2513245.
| Method for production of preserved product "moscow cutlets with onion sauce" / 2513167 Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork tallow and part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. |
| Method for production of preserved product "home-made cutlets with onion sauce and mustard" / 2513165 Method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, pork, raw pork tallow and part of bulb onions, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce cutlets, green beans and greens cutting, freezing and mixing to produce garnish, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, "Yuzhny" sauce, sugar, the remaining salt, mustard, the remaining black hot pepper and laurel leaf to produce a sauce, the cutlets, garnish and sauce packing, sealing and sterilisation. |
| Method for production of preserves "rabbit stew" / 2512577 Method envisages recipe components preparation, smoked speck and bulb onions cutting, mixing with wheat flour and sauteing, garlic milling, the listed components mixing with bone broth, tomato paste, sugar, salt, black hot pepper and red hot chilli pepper, the mixture cooking to produce to a sauce, rabbit chopping into half-carcasses, pickling in 1% acetic acid solution, cooking, frying in melted fat and cutting, carrots cutting, rabbit, carrots and sauce packing, sealing and sterilisation. The invention novelty is as follows: one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured (before mixing) with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rabbit - 1060; smoked speck - 16.5; melted fat - 36; carrots - 14-14.4; bulb onions - 42-42,5; garlic - 1-1.1; wheat flour - 8.6, sunflower flour - 9.5, tomato paste in conversion to 30% dry substances content - 93.3, acetic acid in conversion to 80% concentration - 5.25, sugar - 2.6, salt - 15.1, black hot pepper - 0.51, red hot chilli pepper - 0.2, bone broth till the target product yield is equal to 1000. |
| Method for preparation of preserved product "poultry with garnish and white sauce with egg" / 2512568 One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. French beans and greens are cut and frozen. Poultry flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised. |
| Method for production of preserves "chicken meat in sour cream white sauce" / 2512227 Method envisages recipe components preparation, wheat flour sauteing, mixing with sour cream, bone broth and salt, the mixture cooking to produce a sauce, chicken meat cutting and frying in butter, white vegetables cutting and sauteing in butter, the chicken meat, white vegetables and sauce packing, sealing and sterilisation; one additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing). All the components are taken at preset components ratio. |
| Method for production of preserves "duck adygean-style" / 2512224 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. |
| Method for production of "chicken chachochbili" preserves / 2512172 Method envisages recipe components preparation, parsley greens milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato puree, salt, black hot pepper and red hot chilli pepper to produce a sauce. Chickens are fried in melted butter and cut; bulb onions are cut and sauteed in melted butter. Chicken, bulb onions and sauce are packed, sealed and sterilised. |
| Method for production of preserves "game with garnish and white sauce with egg" / 2512010 One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Asparagus and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised. |
| Method for production of preserved product "game with garnish and white sauce with egg" / 2512008 One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Asparagus and greens are cut and frozen. Pheasant flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised. |
| Method for production of preserves "poultry with garnish and white sauce and egg" / 2512005 One uses a specified ratio of the preserves recipe components. White vegetables and bulb onions are cut, blanched and strained. Green beans and greens are cut and frozen. Poultry flesh is cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. Then the produced mixture and bone broth are packed, sealed and sterilised. |
 Method for preparing of meat-based food product and meat-based food product / 2254034Method 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. |
| Method for producing of raw cured whole-muscular formed product of poultry meat / 2265378 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. |
| Method for producing of farce from poultry meat containing additive / 2272544 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. |
| Method for producing of semi-finished product from poultry meat containing additive / 2272545 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. |
| Method for producing of farce from poultry meat containing additives / 2272546 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. |
| Method for preparing of canned food "goose meat with cabbage" / 2276551 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. |
| Method for appetizer production / 2281662 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. |
| Method for production of pate from meat and vegetables / 2282370 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. |
| Method for production of canned goods from chicken and cabbage / 2284132 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. |
| Method for producing of special canned food "chicken with cabbage" / 2288603 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. |
FIELD: food industry.
SUBSTANCE: bulb onions are cut, sauteed in melted fat and milled. Wheat flour is sauteed in melted fat. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, salt, black hot pepper, allspice and laurel leaf. One performs the mixture cooking. One adds acetic acid to produce a sauce. Prepared ducks are cut and packed with the sauce addition. Then one performs sealing and sterilisation to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
The invention relates to the technology of production of the tinned foods from poultry.
The known method of production of canned "Duck in white sauce", providing training prescription components, cutting, passerovannye in melted fat and chopping onions, passerovannye in melted fat, wheat flour, mixing of these components with bone broth, salt, pepper black bitter pepper and Bay leaf, boiling and add acetic acid with getting the sauce, cutting ducks, packing ducks and gravy, sealing and sterilization (Handbook on manufacture of canned food. Vol. 3. - M: Food industry, 1971, s-272).
The disadvantage of this method is high adhesion to the walls of containers received the target product.
The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.
This result is achieved that method of production of canned "Duck in white sauce", providing training prescription components, cutting, passerovannye in melted fat and chopping onions, passerovannye in melted fat of wheat flour, mixing of these components with bone broth, salt, pepper black bitter sweet-scented pepper and Bay leaf, boiling and add acetic acid with getting the sauce, cutting ducks, packing ducks and gravy, sealing and sterilization, according to the invention in the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour bone broth and withstand to swell, and the components used in the following ratio of expenses parts by weight:
ducks 824the grease)
135 onions13,5-13,7
wheat flour
7,5meal pumpkin seeds
6,1acetic acid, in recalculation on
80%-s ' concentration
0,06 salt 7,5pepper black bitter
0,12allspice
0,12Bay leaf
0,2bone broth
to the exit of the desired product 1000
The method is implemented as follows. Prescription components prepared according to the traditional technology. Prepared onions cut, passer in melted fat and crushed into a spinning top or protirochnuju the machine.
Prepared wheat flour passer in melted fat. Prepared ground meal pumpkin seeds obtained by known techniques (A. Vasiliev, Dvorkin GA, Kasyanov GI Development of technology of sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling.
These components prescription ratio is mixed with bone broth, salt and grind black pepper bitter pepper and Bay leaf. The mixture is boiled for about 10 minutes and add a prescription number of acetic acid with getting the sauce. Prepared ducks cut.
Ducks and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.
When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption, equivalent to the content of acid on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).
Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.
Received by the described technology canned by organoleptic properties similar product for the closest analogue.
To confirm the technical result of can №12 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. After 10-15 minutes of experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.
Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.
Method of production of canned "Duck in white sauce", providing training prescription components, cutting, passerovannye in melted fat and chopping onions, passerovannye in melted fat of wheat flour, mixing of these components with bone broth, salt, pepper black bitter pepper and Bay leaf, boiling and add acetic acid getting the sauce, cutting ducks, packing ducks and gravy, sealing and sterilization, characterized in that into the sauce optionally enter a ground meal pumpkin seeds, which before mixing pour bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
ducks 824the grease)
13,5 onions13,5-13,7
wheat flour
7,5meal pumpkin seeds
6,1acetic acid, in recalculation on
80%-s ' concentration
0,06 salt 7,5black pepper bitter
0,12allspice
0,12Bay leaf
0,2bone broth
to output of the target product 1000