JPH0276561A - Production of roll cabbage - Google Patents

Abstract

PURPOSE:To obtain a roll cabbage good in preservability and capable of being eaten immediately after simply warming by adding steamed putrescible onion to ingredients which are then further steamed and by wrapping the resultant system in cabbage leaves. CONSTITUTION:Each appropriate amount of minced meat, whipped egg, wheat flour, flavor, spice, etc., is added to steamed onion chopped into fine pieces and the resulting mixture is kneaded to prepare an ingredient. A container such as a bat is then packed with the above ingredient followed by steaming in a steam kettle, and the resultant ingredient is then wrapped in boiled cabbage leaves and further tied with dried gourd shavings, cabbage or bacon.

Description

[Detailed Description of the Invention] A1 Object of the Invention (Field of Industrial Application) The present invention is a method for manufacturing l-lukihe pen used in the food industry. ii'+: I, <chopped],:
This invention relates to a method for producing r-1-Rukihe Bela, which has a longer shelf life by steaming onions and adding the ingredients together.

(Traditional Technique #r) Traditionally, roll ki ＼hen is peeled off in pieces, steamed and boiled, drained in a colander and sprinkled with salt intermittently. After wrapping the desired amount of green onions, beaten eggs, flour, salt, pepper, etc., knead them with λ and wrap the ends of the pieces with a pick, or wrap them with a towel.
It is made into a product by binding it with gastrointestinal tract.

(Problems solved by starting + jjj and V when gaining weight) However, as mentioned above, if you add minced meat, chopped onions, and beaten eggs,
I use 11 because it is easy for bacteria to grow.
1-) is poor, especially raw 1. : Even when used as a frozen food, green onions spoil in 2 to 3 days, emit an unpleasant odor, and lose their commercial value. It has a good smell, but the product is cooked on low heat for a long time (
There was also the problem that the flavor would not be as good unless the food was simmered (about 2 hours).

The present invention is based on the above-mentioned 1.ノ, - Δ that solves the problems of conventional methods -
Steam the green onions, add them to the ingredients, and steam them further. , wrapped in pieces of boiled chicken and used as a product, 11
The storage capacity of mass-produced products (1) has improved and the frozen storage of mass produced products has improved
The purpose of this invention is to provide a method for producing cabbage rolls that can be eaten immediately by simply heating them.

1. Structure of the invention (means for solving the problem) The first aspect of the present invention to achieve the above object is to use steamed chopped onions to be added to the ingredients, and to add the chopped onions to the ingredients. After steaming, wrap it in boiled KiA/Vera leaves. 11. In the method for producing cabbage (a), the steamed onions used in the steaming method are prepared by steaming a beef onion that has been peeled and cut in half. It may be chopped long or steamed after being chopped.

Both are steamed and kneaded with the above-mentioned chopped 1J onion, ground meat, beaten eggs, flour, seasonings, spices, etc., and the - ingredients are mixed in measured quantities and wrapped in cabbage leaves. It is necessary to separate the ingredients, and the classification involves putting the ingredients in a vat and steaming them, then cutting them into portions with a knife, or dispensing them into small compartments inside the container. When using the above-mentioned cabbage rolls, it is possible to obtain cabbage rolls that are uniform, have an excellent appearance, and are easy to mass produce.

(Function) The method of the present invention involves adding a binder of JX wheat flour and seasonings such as salt and black pepper to ingredients such as ground meat, chopped steamed onions, and egg whites, and thoroughly stirring the mixture with a stirrer. After preparing the ingredients, put them in a container such as a vat and steam them in a steam pot. Divide the steamed ingredients into appropriate portions, wrap them in boiled cabbage leaves, and wrap them with force or tie them with bacon. The product is cabbage rolls.

(Example) An example of the manufacturing method according to the present invention will be described based on the drawings.

Add a mixture of 5 parts chicken thigh, 4 parts chicken fillet, and 1 part skin (sugin) meat to the 5.5 ffm/'copper, then add the resulting ground meat to the minced meat (with the skin removed). Blanch the onion in hot water at about 120'C for 3 minutes, then add the onion, which has been thoroughly drained, and add egg whites, starch, flour, salt, black pepper, and white sake mash. Chicken 70, Egg white 8.7, Onion 7.0, Starch 3.0, Flour 1.8,
Ingredient 1 was prepared by mixing well at a ratio of 9.0% white sake mash, 0.4% salt, and 0.1% black pepper.

This ingredient 1 was stuffed flat in each chamber divided by a partition plate 3 with vertical and horizontal pieces of 1511111114] in a container 2 as shown in Fig. 1 and steamed.

After the ingredients are steamed in this way, the blade plate 5 with cuts 4 made in accordance with each of the partition plates 3 is attached to the side wall 6 of the container 2.
．． 6 was guided through guide grooves 7.7 provided at intervals of 4011 nm, and the tool 1 was cut into a length of 40 m111.

Then, take out this filling from container 2 and wrap it with boiled cabbage 8.

For this wrapping, remove the core, keep it fresh in an aquarium, and boil it for 2 to 3 minutes in 2% salted water.
An average of 10 g
After wrapping the ingredients 1 (5g~ttg), dry the leaves 1
When tied with 0, an average weight of 31 to 32 g of 17-ruki\.bella A as shown in Fig. 4 was obtained.

HA 11 Effects of the Invention In the method for producing cabbage rolls of the present invention, steamed chopped onions are added to the ingredients, and this ingredient is wrapped in steamed and boiled cabbage leaves. Bacteria and other bacteria are killed and their proliferation is prevented, resulting in an extremely long shelf life.Furthermore, since onions are steamed and used as frozen products, they do not produce unpleasant odors even if they are kept on display for a long time in stores. , which maintains high quality without rotting or deteriorating.

Because steamed ingredients are used, there is less dripping when frozen products are thawed, and the products are easy to handle.Also, the workability is good, which greatly improves production efficiency during mass production and improves product quality. In addition to being able to provide inexpensive food, frozen food can also be eaten quickly by warming it up a little. It has the following unique effects.

[Brief explanation of the drawing]

Figure 1 is a perspective view of a molding machine in the method for manufacturing IJ-Ruki\Hen according to the present invention, Figure 2 is an explanatory diagram showing the cutting in the molding machine, and Figure 3 is a diagram showing the cutting of the ingredients. Perspective view, Figure 4 is V
FIG. 2 is a perspective view of the prepared cabbage rolls. Not shown in the figure, 1.1' is an ingredient, 2 is a container, and 8 is a kihe vera.

Claims (1)

[Claims] Use steamed chopped onions to add to the ingredients,
A method for producing cabbage rolls, which comprises steaming the onion-added ingredients and then wrapping a certain amount of the ingredients in boiled cabbage leaves.