RU2500217C1 - Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables" - Google Patents

Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables" Download PDF

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Publication number
RU2500217C1
RU2500217C1 RU2012132109/13A RU2012132109A RU2500217C1 RU 2500217 C1 RU2500217 C1 RU 2500217C1 RU 2012132109/13 A RU2012132109/13 A RU 2012132109/13A RU 2012132109 A RU2012132109 A RU 2012132109A RU 2500217 C1 RU2500217 C1 RU 2500217C1
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RU
Russia
Prior art keywords
beans
cutlets
salt
bone broth
chopped
Prior art date
Application number
RU2012132109/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2012132109/13A priority Critical patent/RU2500217C1/en
Application granted granted Critical
Publication of RU2500217C1 publication Critical patent/RU2500217C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. White bread is soaked in milk and chopped. Rabbit meat and raw tallow are chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Rutabagas are cut and blanched. Green beans, French beans and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, bulb onions, rutabaga, green beans, French beans, greens with sunflower flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed. Then one performs 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 of producing a canned product "Chopped rabbit cutlets with garnish and white sauce with vegetables", which includes preparing the recipe components, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing these components with part of salt and part of black pepper bitter with the production of minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, white root onions and onions, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and greens, sautéing wheat flour in ghee, mixing carrots, white roots, onions, rutabaga, green beans, sugar beans, greens and wheat flour with the remaining part of the salt, citric acid, the remaining part of bitter black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2380986 C2, 2010).
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 producing the canned product "Chopped rabbit cutlets with garnish and white sauce with vegetables", which involves preparing the recipe components, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed components with part of the salt and part of the black bitter pepper to obtain the forcemeat, its molding, breading in breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and p wiping carrots, white roots and onions, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and greens, mixing carrots, white roots, onions, rutabaga, green beans, sugar beans and greens with flour, the rest of the salt, citric acid, the remaining part of black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, according to the invention use sunflower flour, which before mixing is filled with bone broth Mr. and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:
rabbit 411.1-440.5
raw fat 11.1
melted butter 21.1
carrot 9.8-10
white roots 9.9-10
onion 10.7-10.9
swede 5.2
green beans 458.3
sugar bean 4.6
greenery 17.4
wheat bread 75
wheat crackers 27.8
sunflower flour 26.9
milk 108.3
salt 12
lemon acid 0,07
black pepper 0.15
Bay leaf 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 bread, preferably stale, is soaked in milk and cutted.
Prepared rabbit meat and raw fat are chopped.
The listed components in a recipe ratio are mixed with about 33% of the recipe amount of salt and about 33% of the recipe amount of ground black pepper to produce minced meat, which is formed, breaded in breadcrumbs and fried in ghee to produce cutlets.
Prepared carrots, white roots and onions are chopped, sautéed in ghee and wiped.
Prepared rutabaga is cut and blanched in hot water.
Prepared green beans, sugar beans and greens are chopped and frozen.
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.
Carrots, white roots, onions, rutabaga, green beans, sugar beans, greens and sunflower flour in a recipe ratio are mixed with the rest of the salt, citric acid and ground the rest of the black pepper and bay leaf.
Cutlets, the resulting mixture and bone broth are packaged in a prescription 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.
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)

  1. A method of producing a canned product "Chopped rabbit cutlets with garnish and white sauce with vegetables", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing these components with part of the salt and part of the black pepper to obtain minced meat, its molding, breading in breadcrumbs and frying in ghee; that onion, cutting and blanching rutabaga, cutting and freezing green beans, sugar beans and herbs, mixing carrots, white roots, onions, rutabaga, green beans, sugar beans and herbs with flour, the remaining salt, citric acid, the remaining pepper black bitter and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with bone broth and kept for swelling, and onenty used in the following ratio of expenses, parts by weight .:
    Rabbit 411.1-440.5 raw fat 11.1 melted butter 21.1 carrot 9.8-10 white roots 9.9-10 onion 10.7-10.9 swede 5.2 green beans 458.3 sugar bean 4.6 greenery 17.4 wheat bread 75 wheat crackers 27.8 sunflower flour 26.9 milk 108.3 salt 12 lemon acid 0,07 black bitter pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000.
RU2012132109/13A 2012-07-27 2012-07-27 Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables" RU2500217C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012132109/13A RU2500217C1 (en) 2012-07-27 2012-07-27 Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2012132109/13A RU2500217C1 (en) 2012-07-27 2012-07-27 Method for production of preserved product "chopped rabbit cutlets with garnish and white sauce with vegetables"

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RU2500217C1 true RU2500217C1 (en) 2013-12-10

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2570331C1 (en) * 2014-10-20 2015-12-10 Закрытое акционерное общество "Гидротех" Method for processing solid household and industrial wastes and device for thereof realisation

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101467704A (en) * 2007-12-27 2009-07-01 天津市中英保健食品有限公司 Method for processing canned animals and plants
RU2362456C1 (en) * 2008-03-05 2009-07-27 Олег Иванович Квасенков "rabbit rissoles with garnish and red main sauce" preserves preparation method
RU2362405C1 (en) * 2008-03-11 2009-07-27 Олег Иванович Квасенков "rabbit meat chopped cutlets and white sauce with vegetables" preserves preparation method
RU2380986C2 (en) * 2008-03-14 2010-02-10 Олег Иванович Квасенков Preparation method of preserves "rabbit chopped cutlets with garnish and white sauce with vegetables"

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101467704A (en) * 2007-12-27 2009-07-01 天津市中英保健食品有限公司 Method for processing canned animals and plants
RU2362456C1 (en) * 2008-03-05 2009-07-27 Олег Иванович Квасенков "rabbit rissoles with garnish and red main sauce" preserves preparation method
RU2362405C1 (en) * 2008-03-11 2009-07-27 Олег Иванович Квасенков "rabbit meat chopped cutlets and white sauce with vegetables" preserves preparation method
RU2380986C2 (en) * 2008-03-14 2010-02-10 Олег Иванович Квасенков Preparation method of preserves "rabbit chopped cutlets with garnish and white sauce with vegetables"

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2570331C1 (en) * 2014-10-20 2015-12-10 Закрытое акционерное общество "Гидротех" Method for processing solid household and industrial wastes and device for thereof realisation

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