RU2490945C1 - Method for production of preserves "stewed duck with cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, bulb onions cutting and sauteing in melted fat, duck and greens cutting, the listed components mixing with flour, sour cream, acetic acid, sugar, salt, black hot pepper, caraway and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. The invention novelty is as follows: one uses sunflower flour that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: duck - 515.8; melted fat - 11; fresh white cabbages - 490; bulb onions - 117-118.5; greens - 25; sunflower flour - 30; sour cream - 50; acetic acid in conversion to 80% concentration - 0.6; sugar - 5.5; salt - 12; black hot pepper - 0.2; caraway - 1.2; laurel leaf - 0.2; bone broth - till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food “Braised duck with cabbage”, which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing onion in melted fat, cutting duck and greens, sautéing wheat flour, mixing the listed components with sour cream, acetic acid sugar, salt, bitter black pepper, caraway seeds and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2291628 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned meat production method “Braised duck with cabbage”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing onion in melted fat, cutting duck and greens, mixing the listed components with flour, sour cream , with acetic acid, sugar, salt, bitter black pepper, caraway seeds and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use sunflower flour That prior to mixing bone broth is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:

duck 515.8 melted fat eleven fresh white cabbage 490 onion 117-118.5 greenery 25 sunflower flour thirty sour cream fifty acetic acid, calculated on 80% concentration 0.6 sugar 5.5 salt 12 black pepper 0.2 caraway 1,2 Bay leaf 0.2 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and frozen.

Prepared onions are chopped and sautéed in melted fat.

Prepared duck and greens are cut.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in a prescription ratio are mixed with sour cream, acetic acid, sugar, salt and ground black pepper, caraway seeds and bay leaf.

The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume 1 - M .: APPP Konservplodozyach, 1990, p.124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Braised duck with cabbage", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and sautéing onion in melted fat, cutting duck and greens, mixing these components with flour, sour cream, acetic acid, sugar, salt , bitter black pepper, caraway seeds and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured to stnym broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
duck 515.8 melted fat eleven fresh white cabbage 490 onion 117-118.5 greenery 25 sunflower flour thirty sour cream fifty acetic acid in terms of 80% concentration 0.6 sugar 5.5 salt 12 black pepper 0.2 caraway 1,2 Bay leaf 0.2 bone broth before the release of the target product 1000