RU2300956C1 - Method for manufacturing canned food "duck stewed with cabbage" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, frying in melted butter and reducing duck meat upon a chopper, chopping, freezing and reducing new white cabbage and onions upon a chopper, pressing wheat flour, cutting and reducing the greens upon a chopper. Then one should mix the above-mentioned components at oxygen-free technique with sour cream, citric acid, sugar, common salt and CO₂-extracts of caraway, red pepper, Jamaica pepper and laurel leaf. Then it is necessary to carry out procedures on packing the mixture obtained into aluminum tubes at the preset ratio of components followed by sealing and sterilization. This enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

There is a method of producing a culinary dish "Braised duck with cabbage", which includes preparing the recipe components, rubbing the carcasses with salt and frying the duck carcasses and cutting them, chopping fresh white cabbage, cutting onions and herbs, sautéing flour, mixing cabbage, onions and caraway seeds, pouring with drinking water and boiling, adding duck, stewing for 30 minutes, adding flour and melted fat, bringing to a boil, adding sour cream, sugar, sodium chloride, citric acid, pepper and hot red pepper, allspice and bay leaves, heating and sprinkling with herbs to obtain the finished dish (Mankevich OI, Poultry dishes. - Mn .: BelEn, 1994, p.275).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned duck and cabbage canned food production method involves preparing the recipe components, cutting, roasting ducklings in ghee, chopping, freezing and chopping fresh white cabbage and onions, spinning wheat flour, and chopping a top of greens, mixing the listed components with sour cream, sugar, sodium chloride, citric acid and CO ₂ -extracts of caraway seeds, red hot pepper, allspice and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

duck 500 cabbage 500 onion 29.25-29.63 greenery 3.75 melted butter fifteen sour cream 62.5 Wheat flour 7.5 sugar 5.2 salt 12 lemon acid 0.2 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0,03 CO ₂ extract of allspice 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology, prepared ducklings are cut, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. Prepared wheat flour passer. The prepared greens are ground in a spinning top. Further, the listed components are mixed with sour cream, sugar, sodium chloride, citric acid and CO ₂ -extracts of caraway seeds, red hot pepper, allspice and bay leaf. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

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. She was 8.5 · 10 ⁴ for the experimental product and 6.7 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, for special purposes, involving the preparation of recipe components, cutting, roasting ducklings in ghee, chopping, freezing and chopping fresh white cabbage and onions on top, grinding wheat flour, chopping greens on top, mixing the above components with sour cream, sugar , table salt, citric acid and CO ₂ extracts cumin, red hot pepper, pepper fragrant and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: duck 500 cabbage 500 onion 29.25-29.63 greenery 3.75 melted butter fifteen sour cream 62.5 Wheat flour 7.5 sugar 5.2 salt 12 lemon acid 0.2 CO ₂ extract caraway 0.02 Red hot pepper CO ₂ extract 0,03 CO ₂ extract of allspice 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.