RU2303930C1 - Method for manufacturing canned food "partridge with red cabbage" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present canned food should be prepared due to cutting and frying in melted butter partridge meat, chopping and freezing new red cabbage and onions and mixing them at oxygen-free technique. Juniper should be grated, wheat flour should be fried in grease. Then one should mix juniper, wheat flour, acetic acid, sugar, common salt, hot black pepper and laurel leaf. Then it is necessary to carry out the procedures on packing the mixture obtained and bone broth followed by sealing and sterilization. The suggested new canned food is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of manufacturing a culinary dish "Partridge with red cabbage", which includes preparing the recipe components, rubbing with juniper, mashed with table salt, frying in ghee and cutting partridges, chopping fresh red cabbage, cutting onions, stirring in melted ginger, wheat butter partridges with drinking water, stewing until half-cooked, adding cabbage, onions and drinking water, stewing until cooked and adding wheat flour, vinegar at the end of the stewing, sugar, salt and spices to obtain the finished dish (Mankevich O.I. Dishes from poultry - Mn .: BelEn, 1994, p. 359).

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

This result is achieved by the fact that the canned food production method involves preparing the recipe components, cutting and roasting partridge meat in melted fat, chopping and freezing fresh red cabbage and onions, wiping juniper, passaging wheat flour in melted fat, mixing the listed components without oxygen acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, wt .h .:

partridge 666.67 melted fat 66.67 red cabbage 816.67 onion 62.4-63.2 juniper fifteen Wheat flour 10 acetic acid in terms of 80% 0.1 sugar 8 table salt 43 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared partridge meat is cut and fried in melted fat. Prepared fresh red cabbage and onions are chopped and subjected to freezing, preferably slow. The prepared juniper is wiped. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and bone broth are Packed 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is converted to the equivalent content of anhydrous acid.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 10 · 10 ⁴ for the experimental product and 8.1 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, cutting and frying partridge meat in melted fat, shredding and freezing fresh red cabbage and onions, wiping juniper, passing wheat flour in melted fat, mixing the listed components without oxygen, with acetic acid, sugar common salt, black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: partridge 666.67 melted fat 66.67 red cabbage 816.67 onion 62.4-63.2 juniper fifteen Wheat flour 10 acetic acid in terms of 80% 0.1 sugar 8 table salt 12 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000, sealing and sterilization.