RU2302798C1 - Method for production of canned stuffed cabbage leaves - Google Patents

Abstract

FIELD: canned goods from vegetables.

SUBSTANCE: claimed canned goods are produced by freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; wheat bread soaking in drinking water and chopping; cooked sausage chopping. Wheat bread, cooked sausage, hen eggs, table salt and mustard are blended to produce mince. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Stuffed cabbage leaves, apples and drinking water are pre-packed in specific component ration, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Cabbage rolls with bread and sausage", which includes disassembling leaves and scalding with water and vinegar, fresh white cabbage, chopping cooked sausage in a meat grinder, soaking, squeezing and grinding wheat bread in a meat grinder, mixing cooked sausage, eggs, table salt and mustard to obtain minced meat and its formation into cabbage leaves to obtain cabbage rolls, cutting apples, laying cabbage rolls and apples, pouring them with drinking water and stewing until cooked with the receipt of the finished dish (Solovykh Z. Cabbage vegetables and dishes from them - L .: Agropromizdat, 1988, p. 64-65).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food "Cabbage rolls with bread and sausage" involves preparing the recipe components, freezing and defrosting the leaves of fresh white cabbage without oxygen, soaking in drinking water and chopping wheat bread, chopping cooked sausage, mixing wheat bread, boiled sausages, chicken eggs, salt and mustard to produce minced meat and its formation into cabbage leaves to obtain cabbage rolls, apple cutting, packing of stuffed cabbage, apples and drinking water next flow components pbw .:

boiled sausage 150 wheat bread 150 chicken eggs 80 cabbage 367.5 apples 230 salt 10 mustard 0.2 water before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh cabbage is sorted into leaves, frozen, preferably slow, and defrosted without oxygen.

Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. Prepared cooked sausage cutted. The listed components are mixed with chicken eggs, salt and mustard to obtain minced meat.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

Prepared apples are sliced,

Stuffed cabbage, apples and drinking water are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material,

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. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 test product of 6.8 · 10 ⁴ and for the control product of 5.5 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, freezing and defrosting fresh white cabbage leaves without oxygen, soaking in drinking water and chopping wheat bread, chopping cooked sausages, mixing wheat bread, boiled sausages, chicken eggs, salt and mustard to obtain minced meat and its molding into cabbage leaves to obtain cabbage rolls, cutting apples, packing cabbage rolls, apples and drinking water at the following component consumption, parts by weight: boiled sausage 150 wheat bread 150 chicken eggs 80 cabbage 367.5 apples 230 salt 10 mustard 0.2 water before the release of the target product 1000, sealing and sterilization.