Method for manufacture of preserves "fried rabbit with garnish" |
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IPC classes for russian patent Method for manufacture of preserves "fried rabbit with garnish" (RU 2511744):
Method for production of preserved product "rabbit with garnish and white sauce with egg" / 2511743
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.
Method for production of preserved product "meat salad with brined cucumbers" / 2511731
Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and ham cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components and frozen fresh green peas mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.
Method for production of preserves "meat salad" / 2511730
Method involves beef cooking, cutting and frying in vegetable oil, chicken eggs shelling and cutting, potatoes and apples cutting and blanching, lettuce and parsley greens cutting and freezing, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio of 1:5 and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and mustard, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
Method for production of preserves "rabbit salad" / 2511725
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.
Method for production of preserves "rabbit salad" / 2511724
Method involves rabbit meat cutting and frying in melted butter, chicken eggs boiling, shelling and cutting, potatoes, cucumbers and tomatoes cutting and blanching, spring onion, lettuce and parsley greens cutting and freezing, 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.
Method for production of preserved product "meat salad with brined cucumbers" / 2511723
Method involves chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, brined cucumbers and meat cutting, fresh green peas freezing, 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 salt, the produced mixture and mayonnaise packing, sealing and sterilisation to produce the target product.
Method for manufacture of preserved product "beef forced with garlic and speck" / 2511668
Method envisages recipe components preparation, potatoes cutting and frying in melted fat, carrots blanching and cutting, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; carrots - 183.2-187.9; green peas -174.1; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for manufacture of preserves "beef forced with garlic and speck" / 2511667
Method envisages recipe components preparation, potatoes cutting and blanching, fresh green peas freezing, the listed components mixing with preserved sweet maize, sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 34; garlic - 8.2-8.6; potatoes - 200.2-211.1; green peas - 174.1; sweet maize - 119.8; pumpkin seeds extraction cake - 11.6; sour cream - 63.9; milk - 35.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 0.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for preparation of preserved product "beef forced with garlic and speck" / 2511666
Method envisages recipe components preparation, potatoes cutting and frying in melted fat, cauliflower and apples cutting and blanching, carrots blanching and cutting, fresh green peas freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 44.4; garlic - 8.2-8.6; potatoes - 237-250; cauliflower - 251.4; apples - 21.7; carrots - 95.3-97.8; green peas - 104.5; pumpkin seeds extraction cake - 9.6; sour cream - 63.9; acetic acid in conversion to 80% concentration - 1.2; sugar - 2.4; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
Method for manufacture of preserved product "beef forced with garlic and speck" / 2511665
Method for manufacture of preserved product "Beef forced with garlic and speck" envisages recipe components preparation, potatoes cutting and frying in melted fat, carrots blanching and cutting, green beans cutting and freezing, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 562.5-578.8; speck - 47.9; melted fat - 37.5; garlic - 8.2-8.6; potatoes - 296.3-312.5; carrots - 183.2-187.9; green beans -175.7; pumpkin seeds extraction cake - 11.2; sour cream - 66.7; acetic acid in conversion to 80% concentration - 1.2; sugar - 1.6; salt - 12; black hot pepper - 0.2; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
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FIELD: food industry. SUBSTANCE: method involves recipe components preparation. For this purpose spring onion is cut, frozen and mixed with mayonnaise, culinary salt and calcium gluconate. One additionally uses in the mixture composition ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. Rabbit meat is cut and fried in margarine. One proceeds with rabbit meat and the produced mixture packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: rabbit - 906.7-971.4, margarine - 25, spring onion - 427.4, pumpkin seeds extraction cake - 9, mayonnaise - 115, culinary salt - 12, calcium gluconate - 1.2, water till the target product yield is equal to 1000. 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 Rabbit fried with vegetables", providing training recipe components, cutting and freezing green onions and mixing it with sodium chloride and calcium gluconate, cutting and roasting rabbit meat in margarine, packing meat rabbit, obtained mixture and mayonnaise, sealing and sterilization (EN 2345584 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 the method of production of canned Rabbit fried with vegetables", providing training recipe components, cutting and freezing green onions and mix with mayonnaise, salt and calcium gluconate, cutting and roasting rabbit meat in margarine, packing meat rabbit and the obtained mixture, sealing and sterilization according to the invention in the mixture optionally use the ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, 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 green onions cut and freeze. 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 mayonnaise, salt and calcium gluconate. Prepared rabbit meat is diced and fried in margarine. Rabbit floor and 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 meat category I, and the maximum corresponds to using meat II category. 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. 8 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. The method of producing canned Rabbit fried with vegetables", providing training recipe components, cutting and freezing green onions and mix with mayonnaise, salt and calcium gluconate, cutting and roasting rabbit meat in margarine, packing meat rabbit and the obtained mixture, sealing and sterilization, characterized in that the mixture additionally use ground meal of pumpkin seeds, which before mixing elewaut drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight:
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