RU2358517C1 - Preparation method of preserves "rabbit meat with garnish and white sauce with egg" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. The preserves preparation process is as follows: white roots and onions are cut and strained; greens are sliced and frozen; fresh green peas are frozen; rabbit meat is chopped, wheat flour is browned in melted butter. The above-mentioned ingredients are mixed with egg yolks, cream, culinary salt, citric acid, nutmeg, hot black pepper and bay leaf under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: new canned food features improved digestibility as compared to a similar dish.

Description

The invention relates to the production technology of canned meat and vegetables. There is a method of manufacturing a culinary dish "Boiled rabbit with a side dish and white with egg sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt , black pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the rabbit, chopping it, garnishing with boiled green peas, watering with white and egg sauce and decorating with greens I eat ready meals (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.309-310).

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 producing canned food "Rabbit with a garnish and white and egg sauce" involves preparing the recipe, cutting, blanching and rubbing the white roots and onions, cutting and freezing the greens, freezing fresh green peas, cutting rabbit meat, Passing wheat flour in ghee, mixing the listed components without oxygen with egg yolks, cream, salt, citric acid, nutmeg, bitter black pepper and laurel vym sheet, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

rabbit 266.67-285.71 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 green pea 545 greenery 20.83 Wheat flour 10 cream 25 salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.3 Bay leaf 0.12 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 white roots and onions are chopped, blanched and wiped. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared rabbit meat is cut. Prepared wheat flour is sautéed in ghee. Yolks are isolated from prepared eggs. The listed components are mixed without oxygen with cream, sodium chloride, citric acid, nutmeg, bitter black pepper and bay leaf. The resulting mixture and bone broth are Packed at the above consumption of components, 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 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 1 year.

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 a test product of 12.4 · 10 ⁴ and for the control 7.9 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves the preparation of prescription components, cutting, blanching and rubbing white roots and onions, cutting and freezing greens, freezing fresh green pea grains, cutting rabbit meat, sautéing wheat flour in ghee, mixing the above components without oxygen with egg yolks, cream, salt, citric acid, nutmeg, black pepper and bay leaf, packing the resulting mixture and bone broth the next time ode components, parts by weight:
rabbit 266.67-285.71 chicken eggs 17.6 melted butter 65 white roots 24.07-24.46 onion 24.96-25.28 green pea 545 greenery 20.83 Wheat flour 10 cream 25 salt 12 lemon acid 0.25 nutmeg 0.25 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000,
sealing and sterilization.