RU2486765C1 - Method for production of preserves "cabbage rolls of shredded white cabbages and laminaria with meat and rice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during preserved second-course lunches production. The method envisages recipe components preparation, meat chopping, fresh white cabbages cutting and freezing, laminaria cutting and blanching, bulb onions cutting and sauteing in melted butter, rice cooking till double weight increase, green cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince and the mince moulding to produce cabbage rolls. One performs sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with sour cream, bone broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

EFFECT: invention 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 of producing canned food "Cabbage rolls from chopped white cabbage and sea cabbage with meat and rice", which includes preparing the recipe components, meat chopping, cutting and freezing fresh white cabbage, cutting and blanching seaweed, cutting and sautéing onion ghee, boiling until a twofold increase in the mass of rice, cutting greens, mixing the listed components with chicken eggs, part of the salt and part of the black bitter pepper to obtain minced meat and its molding to produce stuffed cabbage c, straining wheat butter in ghee and mixing it with sour cream, bone broth, tomato paste, the rest of the salt, the rest of the black pepper and bay leaf to make the sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2311851 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 in that in the method for the production of canned food "Stuffed cabbage with chopped white cabbage and sea cabbage with meat and rice", which involves preparing the recipe components, meat chopping, cutting and freezing fresh white cabbage, cutting and blanching seaweed, cutting and sautéing in melted onion oil, boiling until a double increase in the mass of rice, cutting greens, mixing the listed components with chicken eggs, part of the salt and part of the black bitter pepper to obtain minced meat flavoring to obtain cabbage rolls, mixing flour, sour cream, bone broth, tomato paste, the remaining portion of salt, the remaining portion of black bitter pepper and bay leaf to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing fill with bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

meat 233.1-291.6 chicken eggs 14.8 melted butter 10,4 fresh white cabbage 317.6 sea kale 37 rice 60.6 onion 104-105.3 greenery 25 sunflower flour thirty sour cream 277.8 tomato paste, in terms of 30% solids content 9.3 salt 12 black pepper 0.4 Bay leaf 0.06 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared meat is cutted.

Prepared fresh white cabbage is cut and frozen.

Prepared seaweed is cut and blanched in hot water.

Prepared onions are chopped and sautéed in ghee.

Prepared rice is boiled until a double increase in mass.

Prepared greens are cut.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 67% of the recipe amount of salt and approximately 75% of the recipe amount of ground black pepper to produce minced meat, which is formed to form cabbage rolls.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with sour cream, bone 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. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab 185.2 kg per 1 ton of the target product. 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 15-20 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 chopped white cabbage and seaweed with meat and rice, which involves preparing the recipe components, meat chopping, cutting and freezing fresh white cabbage, cutting and blanching seaweed, cutting and sautéing onion ghee, boiling to double masses of rice, cutting greens, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat and its molding to obtain stuffed cabbage, mixing flour, sour cream, bone broth, tomato paste, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is filled with bone broth before mixing and incubated for swelling, and the components are used at the following flow rate, parts by weight:
meat 233.1-291.6 chicken eggs 14.8 melted butter 10,4 fresh white cabbage 317.6 sea kale 37 rice 60.6 onion 104-105.3 greenery 25 sunflower flour thirty sour cream 277.8 tomato paste, in terms of 30% solids content 9.3 salt 12 black pepper 0.4 Bay leaf 0.06 bone broth before the release of the target product 1000