RU2511892C1 - Method for production of preserves "rolls with poultry meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, greens cutting and freezing, rice cooking till double weight increase, chicken chopping, mixing carrots, parsley root, bulb onions, greens, rice and chicken with tomato paste and salt to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing kvass and pumpkin seeds extraction cake with sour cream and bone broth to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 with poultry meat", which provides for the preparation of recipe components, freezing and defrosting grape leaves, cutting and sautéing carrots, parsley and onions in margarine, cutting and freezing greens, cooking until rice is doubled in weight, cuts chicken, mixing carrots, parsley root, onions, herbs, rice and chicken with tomato paste and salt to produce minced meat and its molding into grape leaves to produce cabbage rolls, boiling kvass and its mixing with sour cream and bone broth to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2344661 C1, 2009).

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 "Cabbage rolls with poultry meat", which involves preparing the recipe components, freezing and defrosting grape leaves, cutting and sautéing carrots, parsley and onions in margarine, cutting and freezing greens, cooking to double rice masses, chicken chopping, mixing carrots, parsley root, onions, herbs, rice and chicken with tomato paste and salt to produce minced meat and its molding into grape leaves to obtain th bacon, boiling kvass and mixing it with sour cream and bone broth to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, the composition of the sauce also uses ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell, and the components used in the following ratio of costs, parts by weight:

chicken 1270.4 margarine 32 grape leaves 264 rice 60 carrot 93.6-96 parsley root 99.6-101.2 onion 98.3-99.5 greenery 35 pumpkin seed meal 27 sour cream 48 tomato paste, in terms of 30% solids content 28 kvass 120 salt 10.8 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 grape leaves are frozen and defrosted.

Prepared carrots, parsley root and onions are chopped and sautéed in margarine.

Prepared greens are cut and frozen.

Prepared rice is boiled until a double increase in mass.

Prepared chicken cutter.

The carrots, parsley root, onions, herbs, rice and chicken in a recipe ratio are mixed with tomato paste and salt to produce minced meat, which is formed into grape leaves to produce cabbage rolls.

Prepared kvass is boiled.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Kvass and meal of pumpkin seeds in a prescription ratio are mixed with sour cream and bone broth to obtain a 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 costs presented in the form of intervals cover their possible change in terms of storage 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 of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. After 10-15 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 with poultry meat", which involves preparing the recipe components, freezing and defrosting grape leaves, cutting and sautéing carrots, parsley and onion roots in margarine, cutting and freezing greens, boiling until the rice mass doubles, chopping chicken, mixing carrots, parsley root, onions, herbs, rice and chicken with tomato paste and salt to produce minced meat and its molding into grape leaves to produce cabbage rolls, boiling kvass and mixed f with sour cream and bone broth to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce additionally uses ground meal of pumpkin seeds, which is poured with bone broth and kept for swelling before mixing, and the components are used in the following ratio costs, parts by weight:
chicken 1270.4 margarine 32 grape leaves 264 rice 60 carrot 93.6-96 parsley root 99.6-101.2 onion 98.3-99.5 greenery 35 pumpkin seed meal 27 sour cream 48
tomato paste, in terms of
30% solids content 28 kvass 120 salt 10.8 bone broth before the release of the target product 1000.