RU2355213C1 - Production method for canned food "rabbit and millet sichenik cutlets" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by cutting and browning onions in melted butter, boiling to weight increase on 150% of millet, chopping rabbit meat. The listed components are mixed with drinking water and table salt to obtain cutlet mass. The mass is formed, coated with wheat white breadcrumbs and fried in melted fat to make cutlets. Potatoes are sliced and fried in tallow. Turnip-rooted cabbage and red cabbage are cut and frozen. Fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, green peas, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted fat are packed, sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

There is a method of developing 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 a frying cabinet, pouring with melted butter and garnishing with fried potatoes, boiled kohlrabi, lettuce nokochannoy cabbage and boiled green peas to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - 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 for producing the canned product “Sicheniki from rabbit and millet” involves preparing the recipe components, cutting and sautéing onion in melted fat, boiling until the mass is increased 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 ghee with the production of puffs, cutting and frying in potato ghee, cutting and freezing eating kohlrabi and red cabbage, freezing fresh green pea grains, and mixing potato, kohlrabi, red cabbage, green peas, sugar, sodium chloride and calcium acetate without access, to obtain a side dish, packing of eggs, side dish and ghee at the following consumption of components, wt .h .:

rabbit 287.58-308.12 millet 62.75 onion 73.41-74.35 potatoes 363.67-383.56 kohlrabi 202.92 red cabbage 129.71 green pea 128.24 wheat crackers 19.61 water 58.82 sugar 1.76 salt 12 calcium acetate 0.32 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 kohlrabi and red cabbage are cut and subjected to freezing, kohlrabi is preferably slow, and red cabbage is preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar, sodium chloride and calcium acetate 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 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 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 salt to produce cutlet mass, molding it, brewing into wheat bread crumbs and frying in melted fat to produce sichen, cutting and frying in melted fat of potatoes, cutting and freezing kohlrabi and red cabbage, freezing fresh green pea grains and mixing the potato without access of oxygen, kohlrabi, red cabbage, green peas, sugar, salt, and calcium acetate to afford 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 363.67-383.56 kohlrabi 202.92 red cabbage 129.71 green pea 128.24 wheat crackers 19.61 water 58.82 sugar 1.76 salt 12 calcium acetate 0.32 melted fat before the release of the target product 1000,
sealing and sterilization.