RU2461220C1 - Method for production of preserves "rabbit fricassee" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat flour sauteing in butter, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, butter, bone broth, salt, black hot pepper and nutmeg, the mixture cooking to produce a sauce, rabbit carving into half-carcasses, pickling in 1% acetic acid solution, cooking and cutting, rice cooking till double weight increase, carrots cutting, the rabbit, rice, carrots and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Rabbit fricassee", which involves preparing the recipe components, sautéing wheat flour in butter, mixing it with sour cream, butter, bone broth, salt, black pepper and nutmeg and cooking to obtain a sauce, chopping half carcasses, marinating in a 1% solution of acetic acid, boiling and cutting a rabbit, boiling to a double increase in the mass of rice, cutting carrots, packing rabbits, rice, carrots and sauce, sealing and sterilization (Production Handbook nservov Volume 3 -. M .: Food Industry 1971, s.287-288).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food "Rabbit fricassee", which involves preparing the recipe components, sautéing wheat flour in butter, mixing it with sour cream, butter, bone broth, salt, black pepper and nutmeg and cooking to obtain sauce, chopping for half carcasses, pickling in a 1% solution of acetic acid, cooking and cutting the rabbit, cooking until the rice mass doubles, cutting carrots, packing the rabbit, rice, carrots and sauce, sealing and sterilization, according to the invention, sunflower flour is additionally introduced into the sauce, which is poured with bone broth and mixed for swelling before mixing, and the components are used in the following ratio of costs, parts by weight:

rabbit 980 butter fifty carrot 40-41 rice 40 Wheat flour 2,4 sunflower flour 6.9 sour cream 88 acetic acid, in terms of 80% concentration 5.25 salt fifteen black bitter pepper 0.14 nutmeg 0.08 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared wheat flour is sautéed in butter.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

The listed components in the recipe ratio are mixed with sour cream, melted butter, bone broth, salt and ground black pepper and nutmeg. The resulting mixture is cooked for 15-20 minutes to obtain a sauce.

The prepared rabbit is chopped into half carcasses, pickled in a 1% solution of acetic acid for 10-12 hours, cooked until cooked and cut.

Prepared rice is boiled until a double increase in mass.

Prepared carrots are chopped.

Rabbit, rice, carrots and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using acetic acid with a concentration that does not coincide with the prescription, its costs for the equivalent acid content are recalculated according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The consumption of carrots given as an interval covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 12, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. The experimental product fell out of the can completely, but the control did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned rabbit fricassee, which involves preparing the recipe components, sautéing wheat flour in butter, mixing it with sour cream, butter, bone broth, salt, black pepper and nutmeg and cooking to make sauce, chopping for half a carcass, pickling in a 1% solution of acetic acid, cooking and cutting the rabbit, cooking until the rice mass is doubled, cutting carrots, packing the rabbit, rice, carrots and sauce, sealing and sterilization, characterized in that in the sauce add administered no sunflower flour that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
rabbit 980 butter fifty carrot 40-41 rice 40 Wheat flour 2,4 sunflower flour 6.9 sour cream 88 acetic acid, calculated on 80% concentration 5.25 salt fifteen black pepper 0.14 nutmeg 0.08 bone broth before the release of the target product 1000