RU2522153C1 - Method for preparation of preserves "chopped rabbit cutlets with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: one describes a method for preparation of preserves "Chopped rabbit cutlets with garnish and red main sauce" envisaging preparation of recipe components, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, parsley roots and bulb onions, French beans and greens cutting and freezing, mixing carrots, parsley roots, bulb onions, French beans and greens with flour, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation, remarkable follows: uses ground pumpkin seeds extraction cake, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rabbit 411.1-440.5, raw tallow 11.1, melted butter - 20.3, carrots 13-13,3, parsley roots 3.4-3.5, bulb onions 6.5-6.6, French beans 458.3, greens -17.4, wheat bread 75, wheat crumbs - 27.8, pumpkin seeds extraction cake 17.5, milk 108.3, tomato paste in conversion to 30% dry substances 13.9, sugar 3.5, salt - 12, black hot pepper 0.15, laurel leaf 0.08, bone broth till the target product 1000.EFFECT: reduction of adhesion to walls manufactured target product.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of preparing canned food "Chopped rabbit cutlets with garnish and red main sauce", which includes preparing the recipe, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed ingredients with part of salt and part of black pepper with obtaining minced meat, its molding, breading in wheat breadcrumbs and frying in ghee with obtaining cutlets, cutting, sautéing in ghee and rubbing carrots, parsley root and onions about onions, cutting and freezing sugar beans and greens, passing wheat flour in ghee, mixing carrots, parsley root, onions, sugar beans, greens and wheat flour with tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packaging of cutlets, the resulting mixture and bone broth, sealing and sterilization (RU 2349172 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 food preparation method "Chopped rabbit cutlets with garnish and red main sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed ingredients with part of the salt and part of black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots ova, parsley and onion roots, cutting and freezing sugar beans and greens, mixing carrots, parsley root, onions, sugar beans and greens with flour, tomato paste, sugar, the rest of the salt, the rest of the black pepper and bay leaf, packing of cutlets, the resulting mixture and bone broth, sealing and sterilization, according to the invention, use ground pumpkin seed meal, which is poured with bone broth and mixed for swelling before mixing, and the components are used as follows elations cost mass parts .:

rabbit 411.1-440.5 raw fat 11.1 melted butter 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 sugar bean 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 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 melted butter to produce cutlets.

Prepared carrots, parsley root and onions are chopped, sautéed in melted butter and wiped.

Prepared sugar beans and greens are chopped and frozen.

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.

Carrots, parsley root, onions, sugar beans, greens and meal of pumpkin seeds in a recipe ratio are mixed with tomato paste, sugar, the rest of the salt and ground the remaining part of 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.

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. 8, 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)

A method of preparing canned food "Chopped rabbit cutlets with a side dish and red main sauce", which involves preparing the recipe, soaking in milk and chopping wheat bread, chopping rabbit meat and raw fat, mixing the listed ingredients with part of the salt and part of the black bitter pepper to obtain minced meat, its molding, breading in wheat breadcrumbs and frying in ghee to produce cutlets, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, p baking and freezing sugar beans and herbs, mixing carrots, parsley root, onions, sugar beans and herbs with flour, tomato paste, sugar, the rest of the salt, the remaining part of bitter black pepper and bay leaf, packing the cutlets, the resulting mixture and bone broth sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
rabbit 411.1-440.5 raw fat 11.1 melted butter 20.3 carrot 13-13.3 parsley root 3.4-3.5 onion 6.5-6.6 sugar bean 458.3 greenery 17.4 wheat bread 75 wheat crackers 27.8 pumpkin seed meal 17.5 milk 108.3 tomato paste, in terms of 30% solids content 13.9 sugar 3,5 salt 12 black pepper 0.15 Bay leaf 0.08 bone broth before the release of the target product 1000