RU2350166C1 - Production method for 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 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 of 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 browning in melted fat potatoes, freezing fresh green peas, browning in the melted fat wheat flour and mixing in the oxygen-free conditions potatoes, green peas, wheat flour, milk, sugar and table salt to obtain garnish, packing sicheniks, garnish and melted fat, sealing and sterilising.

EFFECT: invention enables to produce new tinned food which has improved digestibility.

Description

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

There is a method of preparing a culinary dish "Puppies of 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 fried potatoes and peas in milk sauce with Acquiring a ready dish (Golunova LE Collection of recipes of dishes and culinary products of the near abroad - SPb. .: Profession 2001, s.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 of preparing canned food “Sicheniki from rabbit and millet” involves preparing the recipe components, cutting and sautéing onion in melted fat, boiling until the weight is increased by 150% millet, chopping rabbit meat and mixing the listed components with drinking water and cooked salt to obtain the cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee with the preparation of sichen, cutting and frying in ghee of potatoes, freezing fresh grain peas, sautéed wheat flour in melted fat and mixed potato, green peas, wheat flour, milk, sugar and table salt without access to obtain a side dish, packing of siren, 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 545.51-575.34 green pea 240.44 wheat crackers 19.61 Wheat flour 3.68 milk 66.18 water 58.82 sugar 0.74 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 are cut and fried in melted fat. 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 milk, sugar and salt 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 1, 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 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 2.3.2.1078-01. 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 preparing canned food, which includes preparing the recipe components, cutting and sautéing onion in melted fat, boiling millet to 150% weight increase, rabbit meat cutter and mixing the listed components with drinking water and sodium chloride to produce cutlet mass, molding, breading in wheat breadcrumbs and frying in melted fat to produce sichen, cutting and frying in melted fat of potatoes, freezing fresh grains of green peas, storing wheat flour in melted fat and mixing oxygen of potatoes, green peas, wheat flour, milk, sugar and table salt without access to obtain a side dish, packing of sicheno, 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 545.51-575.34 green pea 240.44 wheat crackers 19.61 Wheat flour 3.68 milk 66.18 water 58.82 sugar 0.74 salt 12 melted fat before the release of the target product 1000,
sealing and sterilization.