RU2511724C1 - Method for production of preserves "rabbit salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves rabbit meat cutting and frying in melted butter, chicken eggs boiling, shelling and cutting, potatoes, cucumbers and tomatoes cutting and blanching, spring onion, lettuce and parsley greens cutting and freezing, pickled mushrooms cutting, garlic and bulb onions mincing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and mustard, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation to produce the target product.

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

Description

The invention relates to a technology for the production of canned snacks.

A known method of producing canned food "Salad with a rabbit", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and frying rabbit meat in ghee, cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing green onions, lettuce and herbs parsley, cutting pickled mushrooms, chopping garlic and onions on top, freezing fresh green pea grains, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, black pepper bitter them, allspice, cloves, cinnamon and mustard, mixing sour cream and mayonnaise, packaging the resulting mixtures, sealing and sterilization (RU 2322828 C1, 2008).

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 canned food “Salad with a Rabbit”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying rabbit meat in melted butter, cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing green onions, lettuce and parsley, cutting pickled mushrooms, chopping garlic and onions on top, freezing fresh grain of green peas, mixing the listed ingredients with tomato paste, acetic acid, sugar om, salt, black pepper, allspice, cloves, cinnamon and mustard, mixing sour cream and mayonnaise, packing the resulting mixtures, sealing and sterilization, according to the invention, as a part of a mixture of rabbit meat and vegetables, ground pumpkin seed meal is also used, which is pre-poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

rabbit 266.7-285.7 chicken eggs 88 melted butter 22 cucumbers 130.8 potatoes 128-135 marinated mushrooms 43.6 green pea 43.6 garlic 15.4-16.2 onion 4.1-4.2 green onions 55 tomatoes 78.8 parsley 12.5 salad eleven pumpkin seed meal eighteen sour cream 80 mayonnaise 80 tomato paste, in terms of 30% solids content 14.1 acetic acid, calculated on 80% concentration 0.06 sugar 3 salt 10.6 black pepper 0.31 allspice 0.01 clove 0,03 cinnamon 0.01 mustard 0,03 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared rabbit meat is cut and fried in ghee.

Prepared potatoes, cucumbers and tomatoes are cut and blanched in hot water.

Prepared chives, lettuce and parsley are chopped and frozen.

Prepared pickled mushrooms are chopped.

Prepared garlic and onions are ground in a spinning top.

Prepared fresh green pea grain is frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components are mixed in a recipe ratio with tomato paste, acetic acid, sugar, salt and ground black pepper, allspice, cloves, cinnamon and mustard.

Sour cream and mayonnaise are mixed in a prescription ratio.

The resulting mixture is 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 carcasses of category I, and the maximum corresponds to the use of carcasses 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 "Konservlodozyot", 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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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)

The method of obtaining canned food "Salad with a rabbit", including cutting and frying rabbit meat in melted butter, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, cutting and freezing green onions, lettuce and parsley, cutting pickled mushrooms , chopping garlic and onions on top, freezing fresh green pea seeds, pouring ground meal of pumpkin seeds with drinking water in a weight ratio of about 1: 5, holding it for swelling, mixing the listed ingredients with tomato paste th, acetic acid, sugar, salt, bitter black pepper, allspice, cloves, cinnamon and mustard, mixing sour cream and mayonnaise, packaging the mixtures obtained, sealing and sterilization to obtain the target product, using the components in the following ratio, wt. hours:
rabbit 266.7-285.7 chicken eggs 88 melted butter 22 cucumbers 130.8 potatoes 128-135 marinated mushrooms 43.6 green pea 43.6 garlic 15.4-16.2 onion 4.1-4.2 green onions 55 tomatoes 78.8 parsley 12.5 salad eleven pumpkin seed meal eighteen sour cream 80 mayonnaise 80 tomato paste, in terms of 30% solids content 14.1 acetic acid, calculated on 80% concentration 0.06 sugar 3 salt 10.6 black pepper 0.31 allspice 0.01 clove 0,03 cinnamon 0.01 mustard 0,03 water before the release of the target product 1000