Method for production of preserves "rabbit salad"

FIELD: food industry.

SUBSTANCE: method involves rabbit meat cutting and frying in melted butter, chicken eggs boiling, shelling and cutting, potatoes and tomatoes cutting and blanching, spring onion, lettuce and parsley greens cutting and freezing, brined cucumbers and pickled mushrooms cutting, garlic and bulb onions mincing, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and mustard, sour cream and mayonnaise mixing, the produced mixtures packing, sealing and sterilisation to produce the target product.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the production technology eateries canned.

There is a method of production of canned Salad with rabbit", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and frying in melted butter meat rabbit, cutting and blanching potatoes and tomatoes, cutting and freezing green onions, lettuce and parsley, cut pickles and pickled mushrooms, grinding on top of garlic and onions, freezing fresh beans green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, cloves, cinnamon and mustard, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization (EN 2323605 C1, 2008).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned Salad with rabbit", providing training prescription components, cooking, cleaning and cutting chicken eggs, cutting and frying in melted butter meat rabbit, cutting and blanching potatoes and tomatoes, cutting and freezing green the aqueous onion, lettuce and parsley, cut pickles and pickled mushrooms, grinding on top of garlic and onions, freezing fresh beans green peas, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, cloves, cinnamon and mustard, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization according to the invention in a mixture of rabbit meat and vegetables in addition use ground meal of pumpkin seeds, which is pre-filled with drinking water and allowed to swell, and the components used in the following ratio of expenses parts by weight of:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared chicken eggs are cooked, cleaned and cut.

Prepared rabbit meat is diced and fried in butter.

Prepared potatoes and tomatoes are cut and blanched in hot water.

Prepared green onions, lettuce and parsley cut and freeze.

Prepared pickles and marinated mushrooms cut.

Prepared garlic and onion, shredded on top.

Prepared fresh corn green peas frozen.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling.

These components in the recipe ratio is mixed with the tomato paste, acetic acid, sugar, salt and powdered black pepper bitter, allspice, cloves, cinnamon and mustard

Sour cream and mayonnaise mixed in prescription value.

The obtained mixture is filled into prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption rabbit corresponds to using the carcasses of category I, and the maximum corresponds to the use of carcasses category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 5 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product p. the color fell out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned Salad with rabbit", including cutting and frying in melted butter rabbit meat, the cooking, cleaning and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing green onions, lettuce and parsley, cut pickles and pickled mushrooms, grinding on top of garlic and onions, freezing fresh beans green peas, fill, ground sunflower seeds, pumpkin drinking water in the ratio by weight of about 1:5, his patience for swelling, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper bitter, allspice, cloves, cinnamon and mustard, mix sour cream and mayonnaise, packing the obtained mixtures, sealing and sterilization with obtaining the target product, while using the components in the following ratio of expenses, parts by weight: