RU2486780C1 - Method for production of preserves "rabbit with stewed cabbages and steamed sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots cutting and sauteing in melted fat, white vegetables and bulb onions cutting, sauteing in melted fat and partial straining, rabbit meat and greens cutting, sunflower flour pouring with bone broth and maintenance for swelling, mixing cabbages, carrots, greens and unstrained parts of white vegetables and bulb onions to produce garnish, mixing sunflower flour and unstrained parts of white vegetables and bulb onions with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the rabbit meat, garnish 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 with stewed cabbage and steam sauce", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting and sautéing carrots in melted fat, cutting, sautéing in melted fat and partially rubbing white roots and onions rabbit meat and greens, straining wheat flour in melted fat, mixing cabbage, carrots, greens and non-mashed portions of white roots and onions to obtain a side dish, mixing wheat flour and p ground pieces of white roots and onions with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packing rabbit meat, side dish and sauce, sealing and sterilization (RU 2300258 C1 , 2007).

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 with stewed cabbage”, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and sautéing carrot in melted fat, cutting, sautéing melted fat and partially rubbing white roots and onions , cutting rabbit meat and herbs, mixing cabbage, carrots, herbs and non-mashed portions of white roots and onions to obtain a side dish, mixing mashed portions of white roots and onions flour, bone broth, white dry wine, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf to obtain sauce, packing rabbit meat, side dish and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing pour bone broth and stand for swelling, and the components are used at the following flow rate, parts by weight:

rabbit 573.3-614.3 melted fat 10.6 fresh white cabbage 278.7 carrot 17.5-18 white roots 28-28.4 onion 51-51.6 greenery 3.8 sunflower flour 29.3 dry white wine 18.8 tomato paste, in terms of 30% solids content 11.7 acetic acid, calculated on 80% concentration 0.58 sugar 10.1 salt 12 black pepper 0.29 Bay leaf 0.12 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 fresh white cabbage is chopped and frozen.

Prepared carrots are chopped and sautéed in melted fat.

Prepared white roots and onions are chopped and sautéed in melted fat, and then about 21% of the recipe for white roots and about 11% of the recipe for onion are rubbed.

Prepared rabbit meat and greens are chopped.

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.

Cabbage, carrots, herbs and non-mashed portions of white roots and onions are mixed in a prescription ratio to obtain a side dish.

Sunflower flour and mashed parts of white roots and onions in a recipe ratio are mixed with bone broth, white dry wine, tomato paste, acetic acid, sugar, salt and ground black pepper bitter and bay leaves to obtain a sauce.

Rabbit meat, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of a rabbit corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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 "Konservplodoizgot", 1990, p.124).

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. 8, 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 completely fell out of the can, but the product according to the closest analogue 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 food "Rabbit with stewed cabbage", which involves preparing the recipe, chopping and freezing fresh white cabbage, cutting and sautéing carrot in melted fat, cutting, sautéing in melted fat and partially rubbing white roots and onions, cutting rabbit meat and mixing the cabbage, carrots, herbs and non-mashed portions of white roots and onions to obtain a side dish, mixing the mashed portions of white roots and onions with flour, bone broth, white dry other, tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain sauce, packing rabbit meat, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth before mixing and aged for swelling, and the components are used at the following flow rate, parts by weight:
rabbit 573.3-614.3 melted fat 10.6 fresh white cabbage 278.7 carrot 17.5-18 white roots 28-28.4 onion 51-51.6 greenery 3.8 sunflower flour 29.3 dry white wine 18.8 tomato paste, in terms of 30% solids content 11.7 acetic acid, calculated on 80% concentration 0.58 sugar 10.1 salt 12 black pepper 0.29 Bay leaf 0.12 bone broth before the release of the target product 1000