RU2520057C1 - Method for production of preserves "chopped cabbage rolls filled with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages cutting and freezing, calamary fillet chopping, rice cooking till double weight increase, bulb onions cutting and sauteing in melted butter, the listed components mixing with chicken eggs, part of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls; parsley greens cutting, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and the remaining laurel leaf to produce a sauce, the cabbage rolls, parsley greens 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 chopped with squid", which includes preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling to double the rice mass, cutting and sautéing onion in melted butter, mixing the listed components with chicken eggs, part of salt, part of bitter black pepper and part of bay leaf to produce minced meat and its formation to produce cabbage rolls, cutting parsley, sautéed in ghee cinnamon flour and its mixing with sour cream, fish stock, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to obtain the sauce, packing stuffed cabbage, parsley and sauce, sealing and sterilization (RU 2306744 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 canned meat production method "Stuffed cabbage chopped with squid", which involves preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling to double the rice mass, cutting and sautéing onion ghee, mixing the listed components with chicken eggs, part of salt, part of black bitter pepper and part of bay leaf to obtain minced meat and its formation to obtain cabbage rolls, cutting parsley, with sowing flour, sour cream, fish stock, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to get the sauce, packing stuffed cabbage, parsley and sauce, sealing and sterilization, according to the invention, use ground pumpkin seed meal, which before mixing is poured with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

squid fillet 200 chicken eggs 26.7 melted butter fifteen fresh white cabbage 408.3 rice 25 onion 156-158 parsley 12.5 pumpkin seed meal twenty sour cream 166.7

tomato paste, in terms of

30% solids content 5,6 salt 12 black pepper 0.4 Bay leaf 0.08 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 cut and frozen.

Prepared squid fillet cutter.

Prepared rice is boiled until a double increase in mass.

Prepared onions are chopped and sautéed in ghee.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 66% of the recipe for salt and ground approximately 50% of the recipe for black bitter pepper and about 50% of the recipe for bay leaf to produce minced meat, which is formed into cabbage rolls.

Prepared parsley is chopped.

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 ), poured with fish broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed with sour cream, fish broth, tomato paste, the rest of the salt and ground the rest of the black bitter pepper and the rest of the bay leaf in the recipe ratio sauce.

Stuffed cabbage, parsley 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, recalculate its consumption for 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. 5 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 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 chopped with squid", which involves preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling it to double the mass of rice, cutting and sautéing onion ghee, mixing the listed ingredients with chicken eggs, some salt, part of bitter black pepper and part of the bay leaf to produce minced meat and its formation to produce cabbage rolls, cutting parsley, mixing flour, sour cream, fish stock a, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to obtain the sauce, packaging stuffed cabbage, parsley and sauce, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is filled with fish before mixing broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
squid fillet 200 chicken eggs 26.7 melted butter fifteen fresh white cabbage 408.3 rice 25 onion 156-158 parsley 12.5 pumpkin seed meal twenty sour cream 166.7
tomato paste, in terms of
30% solids content 5,6 salt 12 black pepper 0.4 Bay leaf 0.08 fish stock before the release of the target product 1000.