RU2300944C1 - Method for production of canned goods from rabbit and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; white root and onion cutting, roasting in melt butter and pulping; rabbit meat and gardenstuff cutting; wheat flour sautéing in melt butter. Cabbage and gardenstuff are blended in oxygen-free atmosphere to produce garnish. White roots, onion, wheat flour, bone broth, dry white wine, citric acid, table salt, black pepper, and bay leaf are blended to produce souse. Rabbit meat, garnish and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Boiled rabbit with boiled cabbage and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit carcasses with hot water, bringing to a boil, removing foam, adding white roots, onions and table salt , cooking until tender with a low boil, separating the carcasses from the broth, cooling and chopping into portioned slices to obtain the main component, chopping and boiling fresh white cabbage in salted water and add add butter to it to obtain a side dish, add citric acid to the white main sauce, bring to a boil, add dry white wine and season with butter to obtain a sauce, cut the greens and form the finished dish from the main component, side dish, greens and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p. 308-310).

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 method of producing canned food “Rabbit with Cabbage and Steam Sauce” involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting rabbit and greens, sautéing ghee, wheat flour, mixing oxygen-free cabbage and greens to obtain a side dish, mixing white roots, onions, wheat flour, bone broth, dry white wine, cookery th salt of citric acid, black pepper and leafs to obtain sauce, packing rabbit, sauce and garnish with the following flow components pbw .:

rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared white roots and onions are chopped, sautéed in ghee and wiped. Prepared rabbit meat and greens are cut. Prepared wheat flour is sautéed in ghee.

Then, without oxygen, cabbage and greens are mixed to obtain a side dish.

White roots, onions, wheat flour, bone broth, dry white wine, table salt, citric acid, bitter black pepper and bay leaf are mixed to form a sauce.

Rabbit meat, garnish and sauce 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. The minimum consumption of a rabbit corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

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 18 months.

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 amounted to a pilot product of 1.6 · 10 ⁵ and for a control product of 1.2 · 10 ^5, respectively.

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

Claims (1)

Method for the production of canned food, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in ghee and rubbing white roots and onions, cutting rabbit and greens, sautéing wheat flour in ghee, mixing cabbage and greens with no oxygen obtaining a side dish, mixing white roots, onions, wheat flour, bone broth, dry white wine, table salt, citric acid, black pepper and bay leaf with Acquiring sauce packing rabbit, sauce and garnish with the following flow components pbw .: rabbit 573.33-614.29 cabbage 428.75 white roots 18.5-18.5 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 salt 12 lemon acid 0.19 black pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000, sealing and sterilization.