RU2349180C1 - Method of production canned food "rabbit and millet sichenik cutlets" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is aimed at using in canning industry. Preserves of sichenik with garnish type are prepared by cutting and browning in the melted fat onion, boiling millet till increase in weight by 150%, chopping rabbit meat and mixing listed components with drinking water and table salt to obtain cutlet mass, its forming, breading in the bread crumbs and frying in the melted fat to obtain sicheniks, cutting and blanching potatoes and turnip, freezing fresh green peas, browning in the melted fat wheat flour and mixing in the oxygen free conditions potatoes, turnip, green peas, wheat flour, sugar and table salt to obtain garnish, packing sicheniks, garnish and melted fat, sealing and sterilising.

EFFECT: production of canned food with increased digestibility.

Description

The invention relates to the production technology of canned meat and vegetable,

A known method of producing a culinary dish "Sliced from rabbit and millet", which includes cutting and double grinding rabbit meat in a meat grinder, cutting and sautéing onions in margarine, boiling millet and mixing the listed components with drinking water and table salt to produce cutlet mass, molding it, breading in breadcrumbs, frying on both sides in melted fat, bringing to readiness in an oven, pouring with melted butter and garnishing with boiled potatoes, turnips and canned food ovannym green peas to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, p 270.).

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 for the production of canned product “Sicheniki from rabbit and millet” involves preparing the recipe components, cutting and sautéing onion in melted fat, boiling to increase the mass by 150% millet, chopping rabbit meat and mixing the listed components with drinking water and table salt to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in melted fat to obtain sichenniki, cutting and blanching of potatoes and turnips, freezing hedgehog, green peas, strained wheat flour in ghee and mixed without oxygen of potatoes, turnips, green peas, wheat flour, sugar and table salt to obtain a side dish, packing of pineapples, side dish and melted fat at the following component consumption, parts by weight :

rabbit 287.58-308.12 millet 62.75 onion 73.41-74.35 potatoes 245.71-259.15 turnip 245.1 green pea 213.73 wheat crackers 19.61 Wheat flour 2.94 water 58.82 sugar 2.94 salt 12 melted fat 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 onions are chopped and sautéed in melted fat. Prepared millet is boiled until an increase in mass by 150%. Prepared rabbit meat is cutted, The listed components are mixed with drinking water and sodium chloride to obtain a cutlet mass. The cutlet mass is molded, breaded in wheat breadcrumbs and fried in melted fat to obtain sichenica.

Prepared potatoes and turnips are cut and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with sugar and sodium chloride to obtain a side dish.

The sicheniki, side dish and melted fat are packed at the above-mentioned component flow rate, sealed and sterilized to obtain the desired product.

The consumption of all components, except melted fat, 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 carcasses of category I, and the maximum corresponds to the use of carcasses 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they correspond to SanPiN 2.3.2,1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 12.6 · 10 ⁴ for the experimental product and 8.3 · 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 of producing a canned product, which includes preparing the recipe components, cutting and sautéing onion in melted fat, boiling millet to 150% weight increase, chopping rabbit meat and mixing the listed components with drinking water and sodium chloride to obtain a cutlet mass, molding it, brewing into wheat bread crumbs and frying in melted fat to obtain sichenica, cutting and blanching potatoes and turnips, freezing fresh green pea grains, passing in melted fat mixing flour-hospital and without access of oxygen potatoes, turnips, green peas, wheat flour, sugar and salt to give a garnish, packing sichenikov, garnish and melted fat with the following flow components pbw .:
rabbit 287.58-308.12 millet 62.75 onion 73.41-74.35 potatoes 245.71-259.15 turnip 245.1 green pea 213.73 wheat crackers 19.61 Wheat flour 2.94 water 58.82 sugar 2.94 salt 12 melted fat before the release of the target product 1000,
sealing and sterilization.