RU2367198C1 - Method of production of preserved food "baked pudding from cabbage" - Google Patents
Method of production of preserved food "baked pudding from cabbage" Download PDFInfo
- Publication number
- RU2367198C1 RU2367198C1 RU2008117518/13A RU2008117518A RU2367198C1 RU 2367198 C1 RU2367198 C1 RU 2367198C1 RU 2008117518/13 A RU2008117518/13 A RU 2008117518/13A RU 2008117518 A RU2008117518 A RU 2008117518A RU 2367198 C1 RU2367198 C1 RU 2367198C1
- Authority
- RU
- Russia
- Prior art keywords
- breadcrumbs
- semolina
- cabbage
- sour cream
- white cabbage
- Prior art date
Links
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 10
- 235000013324 preserved food Nutrition 0.000 title claims description 7
- 238000000034 method Methods 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 240000007124 Brassica oleracea Species 0.000 title description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title description 3
- 235000011970 baked, steamed and boiled puddings Nutrition 0.000 title 1
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 8
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 8
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000013322 soy milk Nutrition 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 235000012206 bottled water Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000020188 drinking water Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства овощных консервов.The invention relates to the production technology of canned vegetables.
Известен способ получения кулинарного блюда "Запеканка из капусты", предусматривающий подготовку рецептурных компонентов, заливку горячей питьевой водой, выдержку в течение 25-30 минут, варку в течение 5-7 минут и обжарку в сливочном масле соевого текстурата с получением фарша, шинковку и припускание с добавлением соевого молока и сливочного масла белокочанной капусты, добавление к ней манной крупы, варку до готовности, охлаждение, смешивание с куриными яйцами и деление на две равные части, укладку одной части смеси в смазанную сливочным маслом емкость, укладку сверху фарша, укладку сверху второй части смеси, посыпание панировочными сухарями, запекание в жарочном шкафу в течение 30-35 минут и поливку сметаной с получением готового блюда (Сборник рецептур блюд и кулинарных изделий из сои и соевых продуктов для предприятий общественного питания. Под ред. Могильного М.П. - М.: ДеЛи принт, 2002, с.283-284).There is a method of obtaining a culinary dish "Cabbage Casserole", which includes preparing the recipe components, pouring with hot drinking water, holding for 25-30 minutes, boiling for 5-7 minutes and frying in soybean texture oil with butter to obtain minced meat, chopping and sapping with the addition of soy milk and butter of white cabbage, adding semolina to it, cooking until cooked, cooling, mixing with chicken eggs and dividing into two equal parts, laying one part of the mixture in a greased butter scrap container, laying on top of minced meat, laying on top of the second part of the mixture, sprinkling with breadcrumbs, baking in an oven for 30-35 minutes and pouring sour cream to get the finished dish (Collection of recipes for dishes and culinary products from soy and soy products for catering establishments Under the editorship of Mogilny MP - M .: DeLi print, 2002, p. 283-284).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ получения консервов "Запеканка из капусты" предусматривает подготовку рецептурных компонентов, шинковку и замораживание белокочанной капусты, замачивание в питьевой воде до четырехкратного увеличения массы и обжарку в топленом масле соевого текстурата, смешивание перечисленных компонентов без доступа кислорода с куриными яйцами, манной крупой, панировочными сухарями, соевым молоком и поваренной солью, фасовку полученной смеси и сметаны при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for producing canned "Cabbage Casserole" involves preparing the recipe components, shredding and freezing white cabbage, soaking in potable water up to four times the mass, and frying soybean texture in melted butter, mixing the listed components without oxygen access with chicken eggs , semolina, breadcrumbs, soy milk and sodium chloride, packaging the resulting mixture and sour cream at the following component consumption, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленную белокочанную капусту шинкуют и подвергают замораживанию, желательно медленному. Подготовленный соевый текстурат замачивают в питьевой воде до четырехкратного увеличения массы и обжаривают в топленом масле. Перечисленные компоненты смешивают без доступа кислорода с куриными яйцами, манной крупой, панировочными сухарями, соевым молоком и поваренной солью. Полученную смесь и сметану фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared white cabbage is chopped and subjected to freezing, preferably slow. Prepared soya texturate is soaked in drinking water to a fourfold increase in mass and fried in ghee. The listed components are mixed without oxygen with chicken eggs, semolina, breadcrumbs, soy milk and sodium chloride. The resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны, приведен с учетом норм отходов и потерь каждого вида сырья.The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 1 год.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 6,8·104 и для контрольного 5,1·104 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to a pilot product of 6.8 · 10 4 and for the control 5.1 · 10 4 respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of producing canned food, which involves preparing prescription ingredients, chopping and freezing white cabbage, soaking in potable water up to four times the mass, and frying soybean texture in melted butter, mixing the listed components without oxygen with chicken eggs, semolina, breadcrumbs, soy milk and table salt, packaging the resulting mixture and sour cream at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117518/13A RU2367198C1 (en) | 2008-05-06 | 2008-05-06 | Method of production of preserved food "baked pudding from cabbage" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117518/13A RU2367198C1 (en) | 2008-05-06 | 2008-05-06 | Method of production of preserved food "baked pudding from cabbage" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2367198C1 true RU2367198C1 (en) | 2009-09-20 |
Family
ID=41167566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008117518/13A RU2367198C1 (en) | 2008-05-06 | 2008-05-06 | Method of production of preserved food "baked pudding from cabbage" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2367198C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2269908C1 (en) * | 2004-09-06 | 2006-02-20 | Кубанский государственный технологический университет | Method for preparing of baked bean pudding |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
-
2008
- 2008-05-06 RU RU2008117518/13A patent/RU2367198C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2269908C1 (en) * | 2004-09-06 | 2006-02-20 | Кубанский государственный технологический университет | Method for preparing of baked bean pudding |
Non-Patent Citations (2)
| Title |
|---|
| Сборник рецептур блюд и кулинарных изделий из сои и соевых продуктов для предприятий общественного питания./ Под ред. МОГИЛЬНОГО М.П. М.: ДеЛи принт, 2002, с.283-284. * |
| Сборник технологических инструкций по производству консервов, том 1. - М.: Пищевая промышленность, 1977, с.326-358. * |
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