RU2487577C1 - Method for manufacture of preserves "rabbit with cabbages and red main 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, white vegetables and bulb onions cutting, sauteing in melted fat and straining, rabbit meat and greens cutting, sunflower flour pouring with bone broth and maintenance for swelling, cabbages and greens mixing to produce garnish, carrots, white vegetables, bulb onions and sunflower flour mixing with bone broth, tomato paste, 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 Cabbage and Red Main Sauce", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting rabbit meat and greens, wheat Passing flour, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots, onions and wheat flour with bone broth, tomato paste, sugar, salt, bitter black pepper and laurel m sheet with sauce, packing rabbit meat, garnish and sauce, sealing and sterilization (RU 2301571 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 cabbage and red main sauce”, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting meat rabbit and greens, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots and onions with flour, bone broth, tomato paste, sugar, salt, black pepper and bay leaf yield sauce, meat packing rabbit, sauce and garnish, sealing and sterilization, the invention is used sunflower flour that is poured before mixing bone broth and incubated for swelling, and the components used in the following flow, pbw .:

rabbit 573.3-614.3 melted fat 6.4 fresh white cabbage 428.8 carrot 18.8-19.2 white roots 17.6-17.8 onion 21.5-21.8 greenery 3.8 sunflower flour 27 tomato paste, in terms of 30% solids content 12.5 sugar 4.7 salt 12 black pepper 0.22 Bay leaf 0.09 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, white roots and onions are chopped, sautéed in melted fat and 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 and greens are mixed in a prescription ratio to obtain a side dish.

The carrots, white roots, onions and sunflower flour in a recipe ratio are mixed with bone broth, tomato paste, sugar, salt and ground pepper with black 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content and according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodoizomat, 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 cabbage and red main sauce", which includes preparing the recipe, chopping and freezing fresh white cabbage, cutting, sautéing in melted fat and rubbing carrots, white roots and onions, cutting rabbit meat and greens, mixing cabbage and greens to obtain a side dish, mixing carrots, white roots and onions with flour, bone broth, tomato paste, sugar, salt, black pepper and bay leaf to obtain sauce, packing rabbit meat a, side dish and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with bone broth and mixed for swelling before mixing, and the components are used at the following flow rate, parts by weight:
rabbit 573.3-614.3 melted fat 6.4 fresh white cabbage 428.8 carrot 18.8-19.2 white roots 17.6-17.8 onion 21.5-21.8 greenery 3.8 sunflower flour 27 tomato paste in terms of 30% solids content 12.5 sugar 4.7 salt 12 black bitter pepper 0.22 Bay leaf 0.09 bone broth before the release of the target product 1000