RU2585274C1 - Method for production of preserved "rabbit with cabbages and steamed sauce" - Google Patents
Method for production of preserved "rabbit with cabbages and steamed sauce" Download PDFInfo
- Publication number
- RU2585274C1 RU2585274C1 RU2015107958/13A RU2015107958A RU2585274C1 RU 2585274 C1 RU2585274 C1 RU 2585274C1 RU 2015107958/13 A RU2015107958/13 A RU 2015107958/13A RU 2015107958 A RU2015107958 A RU 2015107958A RU 2585274 C1 RU2585274 C1 RU 2585274C1
- Authority
- RU
- Russia
- Prior art keywords
- sauce
- rabbit
- cabbage
- garnish
- cutting
- Prior art date
Links
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 17
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 16
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 15
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 241000283973 Oryctolagus cuniculus Species 0.000 title claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 7
- 244000299452 Gouania lupuloides Species 0.000 claims abstract description 7
- 235000000292 Gouania lupuloides Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021189 garnishes Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013324 preserved food Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000020097 white wine Nutrition 0.000 claims abstract description 4
- 235000013367 dietary fats Nutrition 0.000 claims description 8
- 239000010520 ghee Substances 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000008216 herbs Nutrition 0.000 claims description 6
- 235000012046 side dish Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 240000008025 Alternanthera ficoidea Species 0.000 abstract description 2
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов "Кролик с капустой и паровым соусом", предусматривающий подготовку рецептурных компонентов, резку, пассерование в топленом масле и протирку белых кореньев и репчатого лука, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов с костным бульоном, белым сухим вином, солью, лимонной кислотой, перцем черным горьким и лавровым листом с получением соуса, шинковку и замораживание свежей белокочанной капусты, резку зелени, смешивание капусты и зелени с получением гарнира, резку крольчатины, фасовку крольчатины, гарнира и соуса, герметизацию и стерилизацию (RU 2300944 С1, 2007).A known method for the production of canned food "Rabbit with cabbage and steam sauce", which includes preparing the recipe components, cutting, sautéing in ghee and rubbing white roots and onions, sautéing wheat flour in ghee, mixing the above components with bone broth, white dry wine, salt, citric acid, bitter black pepper and bay leaf to obtain a sauce, chop and freeze fresh white cabbage, cutting herbs, mixing cabbage and herbs to obtain a side dish, cut at the rabbit, rabbit meat packing, garnish and sauce, sealing and sterilization (RU 2300944 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервов "Кролик с капустой и паровым соусом", предусматривающем подготовку рецептурных компонентов, резку, пассерование в топленом масле и протирку белых кореньев и репчатого лука, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов с костным бульоном, белым сухим вином, солью, лимонной кислотой, перцем черным горьким и лавровым листом с получением соуса, шинковку и замораживание свежей капусты, резку зелени, смешивание капусты и зелени с получением гарнира, резку крольчатины, фасовку крольчатины, гарнира и соуса, герметизацию и стерилизацию, согласно изобретению, используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас. ч.:This result is achieved by the fact that in the method of producing canned food “Rabbit with cabbage and steam sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing white roots and onions, sautéing wheat flour in ghee, mixing the listed components with bone broth, dry white wine, salt, citric acid, bitter black pepper and bay leaf to obtain sauce, chop and freeze fresh cabbage, cutting herbs, mixing cabbage and herbs with received it garnish cutting rabbit, rabbit packing, sauce and garnish, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs wt. hours:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные белые коренья и репчатый лук нарезают, пассеруют в топленом масле и протирают.Prepared white roots and onions are chopped, sautéed in ghee and wiped.
Подготовленную пшеничную муку пассеруют в топленом масле.Prepared wheat flour is sautéed in ghee.
Перечисленные компоненты в рецептурном соотношении смешивают с костным бульоном, белым сухим вином, солью, лимонной кислотой и молотыми перцем черным горьким и лавровым листом с получением соуса.The listed components in the recipe ratio are mixed with bone broth, white dry wine, salt, citric acid and ground black pepper with bitter and bay leaves to obtain a sauce.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленную зелень нарезают.Prepared greens are cut.
Капусту и зелень смешивают в рецептурном соотношении с получением гарнира.Cabbage and greens are mixed in a prescription ratio to obtain a side dish.
Подготовленную крольчатину нарезают.Prepared rabbit meat is cut.
Крольчатину, гарнир и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Rabbit meat, garnish and sauce are packaged in the recipe ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Минимальный расход кролика соответствует использованию тушек I категории, а максимальный соответствует использованию тушек II категории. Остальные приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.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.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015107958/13A RU2585274C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "rabbit with cabbages and steamed sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015107958/13A RU2585274C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "rabbit with cabbages and steamed sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2585274C1 true RU2585274C1 (en) | 2016-05-27 |
Family
ID=56096019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015107958/13A RU2585274C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "rabbit with cabbages and steamed sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2585274C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE20112829U1 (en) * | 2001-08-02 | 2001-09-27 | Luckenwalder Fleischwaren GmbH, 14943 Luckenwalde | Cholesterol and purine reduced sausages |
| RU2300944C1 (en) * | 2005-12-16 | 2007-06-20 | Олег Иванович Квасенков | Method for production of canned goods from rabbit and cabbage |
| RU2354148C2 (en) * | 2005-12-29 | 2009-05-10 | Илья Михайлович Баскин | Production method for meat canned food from carcasses of poultry and domestic animals, and canned meat food, produced in same way |
| 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 |
| UA82722U (en) * | 2013-02-27 | 2013-08-12 | Донецкий Национальный Университет Экономики И Торговли Им. Михаила Туган-Барановского | Meat minced half-finished products "dietetic rabbit" cutlets" |
-
2015
- 2015-03-10 RU RU2015107958/13A patent/RU2585274C1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE20112829U1 (en) * | 2001-08-02 | 2001-09-27 | Luckenwalder Fleischwaren GmbH, 14943 Luckenwalde | Cholesterol and purine reduced sausages |
| RU2300944C1 (en) * | 2005-12-16 | 2007-06-20 | Олег Иванович Квасенков | Method for production of canned goods from rabbit and cabbage |
| RU2354148C2 (en) * | 2005-12-29 | 2009-05-10 | Илья Михайлович Баскин | Production method for meat canned food from carcasses of poultry and domestic animals, and canned meat food, produced in same way |
| 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 |
| UA82722U (en) * | 2013-02-27 | 2013-08-12 | Донецкий Национальный Университет Экономики И Торговли Им. Михаила Туган-Барановского | Meat minced half-finished products "dietetic rabbit" cutlets" |
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