RU2300994C1 - Method for manufacturing canned food "rabbit with stewed cabbage and red basic sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation deals with the technology for manufacturing meat-vegetable canned food. The suggested canned food should be prepared due to cutting and freezing new white head cabbage, cutting, frying in grease and partial grating carrots, white culinary roots and onion, cutting rabbit meat and the greens followed by frying wheat flour in melted butter. Then one should mix at oxygen-free access the cabbage, the greens and ungrated parts of carrots, white culinary roots and onions to obtain the garnish. Then it is necessary to mix grated parts of carrots, white culinary roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, common salt, hot black pepper and laurel leaf to obtain the sauce. After that, one should fulfill packing procedures to pack rabbit meat, garnish and sauce followed by sealing and sterilization. This enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Boiled rabbit with stewed cabbage and red main sauce", which involves preparing the recipe, cutting white roots and onions, pouring rabbit carcasses with hot water, boiling, removing foam, adding white roots, onions and cooked salt, boiling until tender with a slight boil, separating carcasses from the broth, cooling and chopping into portions to obtain the main component, cutting and sautéing carrot, parsley root in melted fat onions, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth, vinegar, ghee and tomato puree to it, stewing until half cooked, adding carrots, parsley root, onion, pepper and bay leaf, stewing until cooked adding wheat flour, sugar and salt and boiling to obtain a side dish, cutting and sautéing carrot, parsley root and onion in melted fat, adding tomato puree and sautéing for 10-15 minutes, passero wheat flour, its cooling to 70-80 ° С and mixing with bone broth, adding vegetable passerovka with tomato, boiling at low boil for 45-60 minutes, adding sugar, salt, black bitter and bay leaves, rubbing and bringing to a boil to obtain a sauce, cutting the greens and forming the finished dish from the main component, side dish, herbs and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - 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 Braised Cabbage and Red Main Sauce” involves preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting rabbit and greens, the passage of wheat flour, mixing without access of oxygen, cabbage, greens and non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing mashed parts her carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black bitter pepper and bay leaf to obtain sauce, packing rabbit meat, side dish and sauce at the following consumption of components, wt.h .:

rabbit 573.33-614.29 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted fat 28.13 tomato paste 30% 24.15 acetic acid 80% 0.39 sugar 25.14 salt 12 black pepper 0.29 Bay leaf 0.12 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 carrots, white roots and onions are chopped, sautéed in melted fat and wiped 1/2, 1/5 and 1/6 of their recipe amounts, respectively. Prepared rabbit meat and greens are cut. Prepared wheat flour passer.

Then, without access to oxygen, cabbage, greens and non-mashed parts of carrots, white roots and onions are mixed to obtain a side dish.

The mashed parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, table salt, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 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 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)

A method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and partially rubbing carrots, white roots and onions, cutting rabbit and greens, stirring wheat flour, mixing cabbage, greens and non-oxygen non-mashed parts of carrots, white roots and onions to obtain a side dish, mixing the mashed parts of carrots, white roots and onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, packing rabbit meat, side dish and sauce at the following component consumption, parts by weight: rabbit 573.33-614.29 cabbage 278.69 carrot 36.25-37.18 white roots 27.01-30.4 onion 54.75-55.45 greenery 3.75 Wheat flour 13.58 melted fat 28.13 tomato paste in terms of 30% 24.15 acetic acid in terms of 80% 0.39 sugar 25.14 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000, sealing and sterilization.