RU2357473C1 - Method for manufacturing special-purpose canned duck and cherry stew - Google Patents
Method for manufacturing special-purpose canned duck and cherry stew Download PDFInfo
- Publication number
- RU2357473C1 RU2357473C1 RU2007140168/13A RU2007140168A RU2357473C1 RU 2357473 C1 RU2357473 C1 RU 2357473C1 RU 2007140168/13 A RU2007140168/13 A RU 2007140168/13A RU 2007140168 A RU2007140168 A RU 2007140168A RU 2357473 C1 RU2357473 C1 RU 2357473C1
- Authority
- RU
- Russia
- Prior art keywords
- cherry
- minced
- chopping
- duck
- asparagus
- Prior art date
Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 10
- 235000019693 cherries Nutrition 0.000 title claims abstract description 10
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 235000013547 stew Nutrition 0.000 title 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 3
- 241000234282 Allium Species 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000013324 preserved food Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000010520 ghee Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 239000004411 aluminium Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000009987 spinning Methods 0.000 description 5
- 241000234427 Asparagus Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясорастительных консервов для космического питания.The invention relates to the production technology of canned meat and vegetable for space nutrition.
Известен способ производства кулинарного блюда "Утка тушеная с вишнями", предусматривающий подготовку рецептурных компонентов, резку репчатого лука, рубку, посыпание поваренной солью и обжарку в маргарине утки, ее заливку питьевой водой, добавление репчатого лука, тушение в течение 10-15 минут, добавление вишни, тушение в течение 10-15 минут и гарнирование отварной спаржей с получением готового блюда (Голунова Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.269-270).A known method of producing a culinary dish "Braised duck with cherries", which includes preparing the recipe, cutting onions, chopping, sprinkling with table salt and frying the duck in margarine, pouring it with drinking water, adding onions, stewing for 10-15 minutes, adding cherries, stewing for 10-15 minutes and garnishing with boiled asparagus to obtain the finished dish (Golunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 269-270).
Техническим результатом изобретения является получение новых консервов для космического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Утка тушеная с вишнями" специального назначения предусматривает подготовку рецептурных компонентов, резку, обжарку в топленом масле и измельчение на волчке утятины, резку, бланширование и измельчение на волчке репчатого лука, замораживание и измельчение на волчке спаржи, бланширование и измельчение на волчке вишни, смешивание перечисленных компонентов с костным бульоном и поваренной солью, фасовку полученной смеси в алюминиевые тубы при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the special-purpose canned stewed duck with cherries production method involves preparing the recipe components, cutting, frying in ghee and chopping ducklings, cutting, blanching and chopping onions, freezing and chopping asparagus on top , blanching and grinding on a spinning top of cherries, mixing the listed components with bone broth and salt, packing the resulting mixture in aluminum tubes at the following consumption of components, as.ch .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленную утятину нарезают, обжаривают в топленом масле и измельчают на волчке. Подготовленный репчатый лук нарезают, бланшируют и измельчают на волчке. Подготовленную спаржу подвергают замораживанию, желательно медленному, и измельчают на волчке. Подготовленную вишню бланшируют и измельчают на волчке. Перечисленные компоненты смешивают с костным бульоном и поваренной солью. Полученную смесь фасуют в алюминиевые тубы при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared ducklings are cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, blanched and chopped in a spinning top. Prepared asparagus is subjected to freezing, preferably slow, and ground in a spinning top. Prepared cherries are blanched and ground in a spinning top. The listed components are mixed with bone broth and sodium chloride. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме костного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ТУ 10.04.18.18-90.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 1,9·105 и для контрольного продукта 1,5·105 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It was 1.9 · 10 5 for the experimental product and 1.5 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для космического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping ducklings, cutting, blanching and chopping onion on top, freezing and chopping asparagus on the top, blanching and chopping cherry tops, mixing the listed components with bone broth and sodium chloride, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007140168/13A RU2357473C1 (en) | 2007-10-31 | 2007-10-31 | Method for manufacturing special-purpose canned duck and cherry stew |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007140168/13A RU2357473C1 (en) | 2007-10-31 | 2007-10-31 | Method for manufacturing special-purpose canned duck and cherry stew |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2357473C1 true RU2357473C1 (en) | 2009-06-10 |
Family
ID=41024413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007140168/13A RU2357473C1 (en) | 2007-10-31 | 2007-10-31 | Method for manufacturing special-purpose canned duck and cherry stew |
Country Status (1)
| Country | Link |
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| RU (1) | RU2357473C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514437C1 (en) * | 2013-02-25 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "stewed duck with cabbages" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300996C1 (en) * | 2006-01-10 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "duck with white head cabbage" of special indication |
| RU2306002C1 (en) * | 2006-04-24 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "msapur with asparagus" of special indication |
-
2007
- 2007-10-31 RU RU2007140168/13A patent/RU2357473C1/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2300996C1 (en) * | 2006-01-10 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "duck with white head cabbage" of special indication |
| RU2306002C1 (en) * | 2006-04-24 | 2007-09-20 | Олег Иванович Квасенков | Method for manufacturing canned food "msapur with asparagus" of special indication |
Non-Patent Citations (1)
| Title |
|---|
| КОТОК В.В. Бразильская кухня. - Челябинск: Урал ЛТД, 2002, с.127. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514437C1 (en) * | 2013-02-25 | 2014-04-27 | Олег Иванович Квасенков | Method for production of preserves "stewed duck with cabbages" |
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| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20091101 |