RU2484721C1 - Method for production of preserves "scallop muscle cabbage rolls with rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, scallop muscle chopping, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, parsley greens cutting, mixing scallop muscle, bulb onions, rice and parsley greens with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce cabbage rolls, sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

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

Description

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

A known method for the production of canned food "Stuffed cabbage from scallop muscle with rice", which includes preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, cutting the scallop muscle, cutting and sautéing onion in melted butter, boiling rice twice as much , cutting parsley, mixing scallop muscle, onions, rice and parsley with chicken eggs, part salt and part black bitter pepper to get minced meat and e forming into cabbage leaves to obtain cabbage rolls, straining wheat flour in melted butter and mixing it with sour cream, fish stock, tomato paste, the rest of the salt, the remaining part of bitter black pepper and bay leaf to obtain the sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2311078 C1, 2007).

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

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

This result is achieved by the fact that in the method for the production of canned food "Stuffed cabbage from scallop muscle with rice", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, cutting the scallop muscle, cutting and sautéing onion ghee, cooking until double the mass of rice, cutting parsley, mixing scallop muscle, onions, rice and parsley with chicken eggs, part salt and part black pepper pork with minced meat and its molding into cabbage leaves to produce cabbage rolls, mixing flour, sour cream, fish broth, tomato paste, the rest of the salt, the rest of the black pepper and bay leaf to get the sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention use sunflower flour, which before mixing is poured with fish broth and kept for swelling, and the components are used at the following flow rate, parts by weight:

scallop 925.1 chicken eggs 17.4 melted butter 16.3 fresh white cabbage 372.8 rice 21.7 onion 162.8-164.9 parsley 25 sunflower flour 27 sour cream 217.4 tomato paste, in terms of 30% solids content 7.3 salt 12 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is disassembled into leaves, frozen and defrosted.

Prepared scallop muscle cutter.

Prepared onions are chopped and sautéed in ghee.

Prepared rice is boiled until a double increase in mass.

Prepared parsley is chopped.

Scallop muscle, onions, rice and parsley are mixed with chicken eggs, approximately 66% of the recipe for salt and about 50% of the recipe for ground black pepper to form minced cabbage leaves to produce cabbage rolls.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with sour cream, fish broth, tomato paste, the rest of the salt and the remaining ground bitter black pepper and bay leaf to give the sauce.

Stuffed cabbage and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted in a tripod in an inverted position. After 20-25 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

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

Claims (1)

Method for the production of canned food "Stuffed cabbage from scallop muscle with rice", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, scalloping the scallop muscle, cutting and sautéing onion in melted butter, boiling until the rice mass doubles, cutting parsley, mixing scallop muscle, onions, rice and parsley with chicken eggs, part salt and part black bitter pepper to obtain minced meat and its forms mixing into cabbage leaves to get cabbage rolls, mixing flour, sour cream, fish broth, tomato paste, the rest of the salt, the rest of the black pepper and bay leaf to get the sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is poured with fish stock and kept for swelling, and the components are used at the following flow rate, parts by weight:
scallop 925.1 chicken eggs 17.4 melted butter 16.3 fresh white cabbage 372.8 rice 21.7 onion 162.8-164.9 parsley 25 sunflower flour 27 sour cream 217.4 tomato paste in terms of 30% solids content 7.3 salt 12 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000