RU2351197C1 - "rabbit with garnish" preserve preparation method - Google Patents
"rabbit with garnish" preserve preparation method Download PDFInfo
- Publication number
- RU2351197C1 RU2351197C1 RU2007143326/13A RU2007143326A RU2351197C1 RU 2351197 C1 RU2351197 C1 RU 2351197C1 RU 2007143326/13 A RU2007143326/13 A RU 2007143326/13A RU 2007143326 A RU2007143326 A RU 2007143326A RU 2351197 C1 RU2351197 C1 RU 2351197C1
- Authority
- RU
- Russia
- Prior art keywords
- rabbit
- rabbit meat
- acetic acid
- sugar
- bone broth
- Prior art date
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims description 7
- 235000021189 garnishes Nutrition 0.000 title description 2
- 238000002360 preparation method Methods 0.000 title description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 8
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 8
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 6
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 6
- 239000001639 calcium acetate Substances 0.000 claims abstract description 6
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013324 preserved food Nutrition 0.000 abstract description 7
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 240000008025 Alternanthera ficoidea Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000147568 Laurus nobilis Species 0.000 abstract 1
- 235000017858 Laurus nobilis Nutrition 0.000 abstract 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000223782 Ciliophora Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов. Известен способ приготовления кулинарного блюда "Кролик отварной с гарниром", предусматривающий подготовку рецептурных компонентов, варку, охлаждение и рубку кролика, его гарнирование зеленым луком и поливку соусом хрен с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.60).The invention relates to the production technology of canned meat and vegetables. There is a method of preparing a culinary dish "Boiled rabbit with a side dish", which includes preparing the recipe components, boiling, cooling and chopping the rabbit, garnishing it with green onions and pouring horseradish sauce to produce the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises public catering. - St. Petersburg: ProfiKS, 2003, p. 60).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ приготовления консервированного продукта "Кролик с гарниром" предусматривает подготовку рецептурных компонентов, резку и замораживание зеленого лука, бланширование и натирание хрена, смешивание перечисленных компонентов без доступа кислорода с уксусной кислотой, сахаром, поваренной солью, ацетатом кальция, перцем черным горьким и лавровым листом, резку крольчатины, фасовку крольчатины, полученной смеси и костного бульона при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of preparation of the canned product “Rabbit with Garnish” involves preparing the recipe components, cutting and freezing green onions, blanching and rubbing horseradish, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, pepper black bitter and bay leaves, cutting rabbit meat, packing rabbit meat, the resulting mixture and bone broth at the following component consumption, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленный зеленый лук нарезают и подвергают замораживанию, желательно быстрому. Подготовленный хрен бланшируют и натирают. Перечисленные компоненты смешивают без доступа кислорода с уксусной кислотой, сахаром, поваренной солью, ацетатом кальция, перцем черным горьким и лавровым листом.Prescription components are prepared according to traditional technology. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared horseradish blanch and rub. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and bay leaf.
Подготовленную крольчатину нарезают.Prepared rabbit meat is cut.
Крольчатину, полученную смесь и костный бульон фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Rabbit meat, the resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме костного бульона, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход кролика соответствует использованию тушек I категории, а максимальный соответствует использованию тушек II категории. При использовании уксусной кислоты с концентрацией, не совпадающей с рецептурной, ее расход пересчитывают на эквивалентное содержание безводной кислоты. Приведенный в виде интервала расход хрена охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.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 carcasses of category I, and the maximum corresponds to the use of carcasses of category II. 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. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials and is taken as the minimum in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 6 месяцев.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 6 months.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2,5·105 и для контрольного продукта 2·105 соответственно.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 experimental product 2.5 × 10 5, and to control product 2 × 10 5, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of preparing a canned product, which includes preparing the recipe components, cutting and freezing green onions, blanching and rubbing horseradish, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, black bitter and bay leaves, cutting rabbit meat, packing rabbit meat, the resulting mixture and bone broth at the following consumption of components, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007143326/13A RU2351197C1 (en) | 2007-11-23 | 2007-11-23 | "rabbit with garnish" preserve preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007143326/13A RU2351197C1 (en) | 2007-11-23 | 2007-11-23 | "rabbit with garnish" preserve preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2351197C1 true RU2351197C1 (en) | 2009-04-10 |
Family
ID=41014696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007143326/13A RU2351197C1 (en) | 2007-11-23 | 2007-11-23 | "rabbit with garnish" preserve preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2351197C1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514504C1 (en) * | 2013-04-22 | 2014-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "rabbit with garnish" |
| RU2514501C1 (en) * | 2013-04-22 | 2014-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "rabbit with garnish" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171059C2 (en) * | 1999-08-09 | 2001-07-27 | Кубанский государственный технологический университет | Preserves for geriatric nutrition |
| RU2287956C2 (en) * | 2004-09-20 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned snack foods "swallow's nest" |
-
2007
- 2007-11-23 RU RU2007143326/13A patent/RU2351197C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171059C2 (en) * | 1999-08-09 | 2001-07-27 | Кубанский государственный технологический университет | Preserves for geriatric nutrition |
| RU2287956C2 (en) * | 2004-09-20 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned snack foods "swallow's nest" |
Non-Patent Citations (1)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.60. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2514504C1 (en) * | 2013-04-22 | 2014-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "rabbit with garnish" |
| RU2514501C1 (en) * | 2013-04-22 | 2014-04-27 | Олег Иванович Квасенков | Method for manufacture of preserves "rabbit with garnish" |
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