RU2359554C1 - Method for manufacturing "rabbit with side dish and red main sauce" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food. Canned food is cooked by carrots, white roots and raw onions cutting, browning in melted butter and straining, herbs cutting freezing, fresh green peas freezing, rabbit meat cutting, wheat flour browning in melted butter, mixing of listed components with tomato paste, sugar, salt, hot black pepper and bay leaves under oxygen-free conditions, packing of obtained mixture and bone broth, sealing and sterilisation.

EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.

Description

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

A known method of manufacturing a culinary dish "Boiled rabbit with a side dish and red main sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit with hot water, boiling, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, cooking under the lid with a slight boil until tender, separating the rabbit, chopping it, garnishing with boiled green peas, watering with red main sauce and decorating with greens Acquiring a ready dish (LE Godunov, 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 side dish and red main sauce" involves preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh green pea grains, cutting rabbit meat, straining wheat flour in ghee, mixing the listed components without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf, packing of the mixture and bone broth at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 12 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 carrots, white roots and onions are chopped, sautéed in ghee 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. The listed components are mixed without oxygen with tomato paste, sugar, table salt, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing greens, freezing fresh green pea grains, cutting rabbit meat, sautéing wheat flour in ghee, mixing the listed components without access of oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the next component consumption in, parts by weight:
rabbit 266.67-285.71 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 green pea 545 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000,
sealing and sterilization.