RU2461222C1 - Method for production of preserves "rabbit stew" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages the following operations. Smoked speck and bulb onions are cut, mixed with wheat flour and sauteed. Garlic is milled. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and red hot pepper and cooks the mixture to produce a sauce. One proceeds with rabbit carving into half-carcasses, pickling in 1% acetic acid solution, cooking, frying in melted fat and cutting. Carrots are cut. The rabbit, carrots and sauce are packed, sealed and sterilised.

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

Description

The invention relates to the production technology of canned meat.

A known method for the production of canned food "Rabbit Stew", which includes preparing the recipe components, cutting smoked bacon and onions, mixing them with wheat flour and sautéing, chopping garlic, mixing these components with bone broth, tomato paste, sugar, salt, bitter black pepper and hot red pepper and boiling to obtain a sauce, chopping for half a carcass, pickling in a 1% solution of acetic acid, boiling, frying in melted fat and cutting a rabbit, cutting carrots, packing rabbits, carrots and mustache, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.286-287).

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 of producing canned food "Rabbit stew", which involves preparing the recipe components, cutting smoked bacon and onions, mixing them with wheat flour and sautéing, chopping garlic, mixing the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and hot red pepper and cooking to get a sauce, chopping in half carcasses, pickling in a 1% solution of acetic acid, cooking, frying in melted fat and cutting a rabbit, cutting carrots , packaging of rabbits, 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 1060 smoked bacon 16.5 melted fat 36 carrot 14-14,4 onion 42-42.5 garlic 1-1,1 Wheat flour 8.6 sunflower flour 9.5 tomato paste, in terms of 30% solids content 93.3 acetic acid, calculated on 80% concentration 5.25 sugar 2.6 salt 15.1 black bitter pepper 0.51 hot red pepper 0.2 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 smoked bacon and onions are cut, mixed in the recipe ratio with wheat flour and sautéed.

Prepared garlic is ground in a spinning top.

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 bone broth, tomato paste, sugar, salt and ground black pepper and hot red pepper. 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, fried in melted fat and cut.

Prepared carrots are chopped.

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

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 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 costs presented in the form of intervals cover their 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. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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 food "Rabbit stew", which involves preparing the recipe components, cutting smoked bacon and onions, mixing them with wheat flour and sautéing, chopping garlic, mixing the listed ingredients with bone broth, tomato paste, sugar, salt, black pepper and pepper red hot and boiling to obtain a sauce, chopping in half carcasses, pickling in a 1% solution of acetic acid, boiling, frying in melted fat and cutting a rabbit, cutting carrots, packing rabbits, carrots and sauce, germ sterilization and sterilization, characterized in that sunflower flour is additionally added to the sauce, which is poured with bone broth before mixing and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
rabbit 1060 smoked bacon 16.5 melted fat 36 carrot 14-14,4 onion 42-42.5 garlic 1-1,1 Wheat flour 8.6 sunflower flour 9.5 tomato paste, in terms of 30% solids content 93.3 acetic acid, calculated on 80% concentration 5.25 sugar 2.6 salt 15.1 black pepper 0.51 hot red pepper 0.2 bone broth before the release of the target product 1000