Method for production of preserved product "rabbit with garnish and white sauce with egg"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, white vegetables and bulb onions cutting, blanching and straining, sugar peas and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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

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

A method of obtaining canned product "Rabbit with vegetables and white sauce with egg, providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing sugar peas and greens, cutting meat rabbit, passerovannye in ghee wheat flour, mixing the listed components with egg yolks, salt, citric acid, black pepper bitter, nutmeg and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2362362 C1, 2009).

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 a method of producing canned product "Rabbit with vegetables and white sauce with egg, providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing sugar peas and greens, cut, rabbit meat, mixing the listed components with egg yolks, salt, citric acid, black pepper bitter is, nutmeg and Bay leaf, packing the mixture and bone broth, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared parsnip and onions are cut, blanched in hot water and wipe.

Prepared sugar peas and greens cut and freeze.

Prepared rabbit meat cut.

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), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

From the prepared chicken produce eggs yolks.

These components in the recipe ratio is mixed with salt, citric acid and grind black pepper bitter, nutmeg and Bay leaf.

The resulting mixture and bone broth Packed in 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 meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals consumption is cover their possible change of shelf life of raw materials.

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 is completely 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.

A method of obtaining a canned product "Rabbit with vegetables and white sauce with egg, providing training recipe components, cutting, blanching and RUB white roots and onions, cutting and freezing sugar peas and greens, cut, rabbit meat, mixing the listed components with egg yolks, salt, citric acid, black pepper bitter, nutmeg and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling and components use in the following ratio of expenses, parts by weight: