RU2523460C1 - Method for manufacture of preserves "rabbit with garnish and red main sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining. Additionally, the method involves green beans and greens cutting and freezing, rabbit meat cutting, the listed components mixing with tomato paste, sugar, salt, black hot pepper, laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. In the garnish composition one uses ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling.

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 of producing canned food "Rabbit with a side dish and red main sauce", which includes preparing the recipe, cutting, sautéing in melted butter and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting rabbit meat, sautéing in melted wheat flour oil, mixing the listed components with tomato paste, sugar, salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization nation (RU 2362346 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 method of producing canned food "Rabbit with a side dish and red main sauce", which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting rabbit meat, mixing the listed components with tomato paste, sugar, salt, bitter black pepper, bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention using ground 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 266.7-285.7 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green beans 550 greenery 20.8 pumpkin seed meal thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 black pepper 0.3 Bay leaf 0.12 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 carrots, white roots and onions are chopped, sautéed in ghee and wiped.

Prepared green beans and greens 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 tomato paste, sugar, salt and ground black pepper, bitter bay leaf.

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. 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 producing canned food "Rabbit with a side dish and red main sauce", which includes preparing the recipe, cutting, sautéing in ghee and rubbing carrots, white roots and onions, cutting and freezing green beans and greens, cutting rabbit meat, mixing the listed ingredients with tomato paste, sugar, salt, bitter black pepper, bay leaf, packaging of the mixture and bone broth, sealing and sterilization, characterized in that they use ground meal of pumpkin seeds, which by mixing, pour bone broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
rabbit 266.7-285.7 melted butter 8.1 carrot 23,4-24 white roots 22.8-23.2 onion 27.3-27.7 green beans 550 greenery 20.8 pumpkin seed meal thirty tomato paste, in terms of 30% solids content 25 sugar 6.3 salt 12 black pepper 0.3 Bay leaf 0.12 bone broth before the release of the target product 1000