RU2519212C1 - Method for production of preserves "rabbit meat salad with yoghurt sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, part of carrots blanching and cutting, parsley roots, bulb onions and the remaining carrots cutting, sauteing in margarine and straining, lettuce ad parsley greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with yoghurt, tomato paste, sugar, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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 of rabbit meat with yogurt sauce", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting parts of carrots, cutting, sautéing in margarine and rubbing parsley root, onions and the rest of the carrots, cutting and freezing lettuce and parsley, margarine passer wheat flour, cutting rabbit meat, mixing these ingredients with yogurt, tomato paste, sugar, cooked with Lew, calcium ascorbate, black pepper and bay leaf, and packing the resulting mixture bone broth, sealing and sterilizing (RU 2358465 C1, 2009).

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 canned meat production method “Rabbit Meat Salad with Yogurt Sauce”, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting portions of carrots, cutting, sautéing in margarine and rubbing parsley root, onions and the rest of the carrots, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed ingredients with yogurt, tomato paste, sugar, salt, black pepper with kim and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre-filled with bone broth and kept for swelling, and the components are used in the following flow rate ratio, parts by weight :

rabbit 381-408.2 chicken eggs 220 margarine 1,1 potatoes 182.9-192.9 carrot 101.3-103.9 parsley root 0.8-0.81 onion 1-1,1 salad 157.1 parsley 71,4 pumpkin seed meal 8 yogurt 42.9 tomato paste, in terms of 30% solids content 5,4 sugar 0.2 salt 12 black pepper 0.02 Bay leaf 0.01 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 chicken eggs are boiled, peeled and chopped.

Prepared potatoes are cut and blanched in hot water.

Approximately 99% of the recipe amount of prepared carrots is blanched and chopped.

Prepared parsley root, onions and the rest of the carrots are chopped, sautéed in margarine and rubbed.

Prepared lettuce and parsley are chopped and frozen.

Prepared rabbit meat is cut.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in the recipe ratio are mixed with yogurt, tomato paste, sugar, salt and ground pepper, black bitter and bay leaves.

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 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 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)

Method for the production of canned rabbit meat salad with yogurt sauce, including boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting part of a carrot, cutting, sautéing in margarine and rubbing parsley root, onion and the remaining part of carrot, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed ingredients with yogurt, tomato paste, sugar, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, seal zatsiyu and sterilization to give the desired product, characterized in that the mixture additionally used pumpkin seed, ground seed meal, which is pre-poured bone broth and allowed to stand to swell, and components used in the following ratio, mass parts .:
rabbit 381-408.2 chicken eggs 220 margarine 1,1 potatoes 182.9-192.9 carrot 101.3-103.9 parsley root 0.8-0.81 onion 1-1,1 salad 157.1 parsley 71,4 pumpkin seed meal 8 yogurt 42.9 tomato paste, in terms of 30% solids content 5,4 sugar 0.2 salt 12 black pepper 0.02 Bay leaf 0.01 bone broth before the release of the target product 1000