RU2361452C1 - "rabbit rissoles and white sauce with vegetables" preserves preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is aimed at using in canning industry. The method includes soaking of wheat bread in milk and chopping wheat bread, chopping of rabbit meat and fat oil, mixing the listed components with table salt and black bitter pepper to obtain cutlet mass. Then it is formed, coated with wheat breadcrumbs and fried in melted butter to obtain rissoles. Carrots, white roots, onion and leek are cut and sauteed in melted butter and strained, turnip is cut and blanched, sugar beans and greens are cut and frozen, fresh green peas are frozen, wheat flour is sauteed; carrots, white roots, onion, leek, turnip, green peas, sugar beans, greens, wheat flour, table salt, citric acid, black bitter pepper and bay leaf are mixed under oxygen free conditions. The rissoles, resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced preserve digestibility.

Description

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

A known method of producing a culinary dish "Chopped rabbit cutlets with a side dish and white sauce with vegetables", which involves preparing the recipe components, soaking in milk and chopping wheat bread in a meat grinder, cutting and chopping rabbit meat and raw fat in a meat grinder, mixing these ingredients with table salt and black bitter pepper to obtain a cutlet mass, its molding, breading in breadcrumbs, frying in margarine and bringing to readiness in a cabinet oven with obtaining cutlets, garnishing them boiled green peas, watering with white sauce with vegetables and decorating with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.315-316).

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 the production of canned food "Chopped rabbit cutlets with garnish and white sauce with vegetables" involves preparing the recipe, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed ingredients with table salt and bitter black pepper to obtain a cutlet mass, its molding, breading in wheat breadcrumbs and frying in ghee to obtain cutlets, cutting, sautéing in ghee and rubbing carrots, b baked roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh grains of green peas, sautéing wheat flour in ghee, mixing carrots, white roots, onions, onions without oxygen leeks, turnips, green peas, sugar beans, greens, wheat flour, table salt, citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:

rabbit 411.11-440.48 raw fat 11.11 melted butter 44.1 carrot 6.5-6.67 white roots 11.33-11.51 onion 5.53-5.6 leek 6.5-6.58 turnip 3.47 green pea 454.17 sugar bean 7.64 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 5.9 milk 108.33 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 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 wheat bread, preferably stale, is soaked in milk and cutted. Prepared rabbit meat and raw fat are chopped. The listed components are mixed with salt and black bitter pepper to obtain a cutlet mass. The cutlet mass is molded, breaded in breadcrumbs and fried in ghee to obtain cutlets.

Prepared carrots, white roots, onions and leeks are chopped, sautéed in ghee and wiped. Prepared turnips are cut and blanched in hot water. Prepared sugar beans and greens are cut and frozen, sugar beans preferably slow, and greens preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride, citric acid, bitter black pepper and bay leaf.

Cutlets, 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 an experimental product of 1.3 · 10 ⁵ and for the control 1 · 10 ^5, 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 preparing the recipe components, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed components with table salt and black bitter pepper to obtain a cutlet mass, molding it, breading in breadcrumbs and frying in ghee with obtaining cutlets, cutting, sautéing in ghee and rubbing carrots, white roots, onions and leeks, cutting and blanching turnips, cutting and freezing sugar beans and greens, freezing fresh grain of green peas, passing wheat flour in ghee, mixing carrots, white roots, onions, leeks, turnips, green peas, sugar beans, greens, wheat flour, table salt, without access citric acid, black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth at the following consumption of components, parts by weight:
rabbit 411.11-440.48 raw fat 11.11 melted butter 44.1 carrot 6.5-6.67 white roots 11.33-11.51 onion 5.53-5.6 leek 6.5-6.58 turnip 3.47 green pea 454.17 sugar bean 7.64 greenery 17.36 wheat bread 75 wheat crackers 27.78 Wheat flour 5.9 milk 108.33 salt 12 lemon acid 0,07 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000
sealing and sterilization.