RU2302184C1 - Method for production of special canned goods from rabbit and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes formula component preparation; rabbit meat cutting, greasing with sour cream, roasting in melt butter and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root and onion cutting, roasting in melt butter and pulping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth, tomato paste, sugar, citric acid, table salt, and CO₂-extracts of black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of manufacturing a culinary dish "Roasted rabbit with stewed cabbage", which includes preparing the recipe components, greasing the rabbit carcasses with sour cream and salt, frying in margarine, bringing to readiness in an oven, chopping portioned dishes and pouring with melted butter to obtain the main component , cutting and sautéing carrots, parsley and onions in melted fat, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth to it a, vinegar, melted fat and tomato puree, stew until half cooked, add carrots, parsley root, onions, pepper and bay leaves, stew until cooked, add wheat flour, sugar and table salt and bring to a boil to obtain a side dish and forming the finished dishes from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.312-313).

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 rabbit fried with stewed cabbage production method involves preparing the recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, chopping, freezing and chopping fresh white cabbage, cutting , sautéing in ghee and chopping carrots, parsley and onions, spinning wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 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 rabbit meat is cut, greased with sour cream, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, 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. 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.

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. It was for the experimental product 1.4 · 10 ⁵ and for the control product 1.2 · 10 ^5, 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, which includes the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping rabbit tops, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrot tops parsley and onion, sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -ekstr ktami black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: rabbit 533.33-571.43 sour cream twenty cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000, sealing and sterilization.