MD33Y - Process for manufacturing preserved Moldovan sarmales - Google Patents
Process for manufacturing preserved Moldovan sarmales Download PDFInfo
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- MD33Y MD33Y MDS20080026A MDS20080026A MD33Y MD 33 Y MD33 Y MD 33Y MD S20080026 A MDS20080026 A MD S20080026A MD S20080026 A MDS20080026 A MD S20080026A MD 33 Y MD33 Y MD 33Y
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- filling
- fried
- parsley
- sarmales
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 43
- 240000008042 Zea mays Species 0.000 claims abstract description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 28
- 235000005822 corn Nutrition 0.000 claims abstract description 28
- 235000011197 perejil Nutrition 0.000 claims abstract description 27
- 235000010591 Appio Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 244000203593 Piper nigrum Species 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 235000013614 black pepper Nutrition 0.000 claims abstract description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 17
- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 15
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 15
- 240000007087 Apium graveolens Species 0.000 claims abstract description 11
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000013049 sediment Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 241000208317 Petroselinum Species 0.000 claims description 26
- 235000002639 sodium chloride Nutrition 0.000 claims description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 14
- 244000153885 Appio Species 0.000 claims description 12
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 11
- 240000006365 Vitis vinifera Species 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 9
- 235000021397 ready fried onions Nutrition 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000015277 pork Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000019687 Lamb Nutrition 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 240000000662 Anethum graveolens Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 241000125205 Anethum Species 0.000 description 9
- 241000234282 Allium Species 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 240000008474 Pimenta dioica Species 0.000 description 3
- 235000006990 Pimenta dioica Nutrition 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical class OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 101100012572 Caenorhabditis elegans fat-2 gene Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 230000001194 anti-hemostatic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 235000021188 national dish Nutrition 0.000 description 1
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- 229960001285 quercetin Drugs 0.000 description 1
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- 238000007493 shaping process Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Inventia se refera la industria alimentara si poate fi utilizata la fabricarea conservelor. Procedeul de fabricare a sarmalelor moldovenesti conservate, conform inventiei, include prelucrarea prealabila a legumelor, crupelor de porumb, care prealabil se amesteca cu 5...7% ulei vegetal, se calesc, se blanseaza in apa clocotita in raport de 1:3,5, respectiv, cu amestecare permanenta, se spala sub un jet de apa cu temperatura de 50...60°C pana la eliminarea completa a sedimentului cu separarea apei, taierea si prajirea in ulei vegetal a morcovului, cepei, radacinilor de patrunjel si de telina, amestecarea componentelor enumerate cu sare, verdeata si piper negru cu obtinerea umpluturii, pregatirea frunzelor de vita-de-vie, invelirea in ele a umpluturii cu obtinerea sarmalelor, pregatirea solutiei de umplere, ambalarea in borcane a sarmalelor si solutiei de umplere, ermetizarea si sterilizarea. Revendicari: 7The invention relates to the food industry and can be used in the manufacture of preserves. The process for the manufacture of preserved Moldovan sarmales, according to the invention, includes the prior processing of vegetables, corn cobs, which are previously mixed with 5 ... 7% vegetable oil, tempered, boiled in boiling water in a ratio of 1: 3, 5, respectively, with permanent mixing, wash under a water jet with a temperature of 50 ... 60 ° C until the complete removal of the sediment with the separation of water, cutting and frying in vegetable oil of carrot, onion, parsley roots and of celery, mixing the listed components with salt, greenery and black pepper to obtain the filling, preparing the vine leaves, wrapping in them the filling to obtain the sarmales, preparing the filling solution, packing the jars and filling solution, hermetization and sterilization. Claimant: 7
Description
Invenţia se referă la industria alimentară şi poate fi utilizată la fabricarea conservelor. The invention relates to the food industry and can be used in the manufacture of canned food.
Este cunoscut un procedeu de fabricare a conservelor „Sarmale cu carne şi crupe de porumb în sos de roşii”, care prevede pregătirea componentelor conform reţetei, fierberea crupelor până la dublarea în masă, tăierea şi călirea cepei în grăsime de bovine, mărunţirea cărnii de vită la maşina de tocat, amestecarea componentelor menţionate cu piper negru, ienibahar şi sare alimentară până la obţinerea umpluturii, congelarea şi defrostarea frunzelor de varză, modelarea în ele a umpluturii cu obţinerea sarmalelor, amestecarea apei, pireului de tomate, zahărului, piperului negru, sării alimentare, ienibaharului şi fierberea până la atingerea conţinutului de substanţe uscate de 14,5% cu obţinerea sosului, ambalarea concomitentă a sarmalelor şi sosului prin consumul următoarelor componente, fracţii masice: crupe de porumb - 120,2, grăsime de vită - 60,8, zahăr - 20,8, sare - 10,1, ceapă - 21,3...21,51, piper negru - 0,1, ienibahar - 0,1, varză - 890, pireu de tomate de 12% - 82,5, carne de vită - 128,8...132,4, apă, până la obţinerea produsului finit 1000 fracţii masice [1]. A process for manufacturing canned food "Sarmale with meat and corn grits in tomato sauce" is known, which provides for preparing the components according to the recipe, boiling the grits until doubled in mass, cutting and tempering the onion in beef fat, mincing the beef in a meat grinder, mixing the mentioned components with black pepper, allspice and food salt until obtaining the filling, freezing and defrosting the cabbage leaves, shaping the filling in them to obtain the sarmales, mixing water, tomato puree, sugar, black pepper, food salt, allspice and boiling until reaching a dry matter content of 14.5% to obtain the sauce, simultaneous packaging of the sarmales and sauce by consuming the following components, mass fractions: corn grits - 120.2, beef fat - 60.8, sugar - 20.8, salt - 10.1, onion - 21.3...21.51, black pepper - 0.1, allspice - 0.1, cabbage - 890, 12% tomato puree - 82.5, beef - 128.8...132.4, water, until the finished product is 1000 mass fractions [1].
Însă acest procedeu de fabricare a sarmalelor nu se referă la bucătăria naţională. Bucătăria moldovenească a evoluat mai multe secole. Utilizarea reţetelor din vechime de pregătire a bucatelor naţionale constituie una din direcţiile de păstrare a sănătăţii naţiunii. La pregătirea acestor bucate se utilizează ingrediente tradiţionale autohtone. But this method of making sarmales does not refer to the national cuisine. Moldovan cuisine has evolved over several centuries. The use of ancient recipes for preparing national dishes is one of the directions for preserving the health of the nation. Traditional local ingredients are used in the preparation of these dishes.
Este cunoscut procedeul de fabricare a sarmalelor moldoveneşti. Pentru a pregăti acest fel de bucate, frunzele tinere de viţă-de-vie se spală, se opăresc, se taie pedunculii şi în fiecare frunză se învârteşte într-o cantitate mică umplutura, obţinând astfel punguţe mici, sarmalele, care sunt aranjate în tavă, deasupra fiind acoperite cu frunze, se toarnă borş acru, fiertură sau bulion de carne şi se înăbuşă până sunt gata la foc mic. Umplutura pentru sarmale se prepară astfel. Crupele de porumb înmuiate se fierb până la semigata. Carnea se taie cubuşoare. Morcovul, rădăcinile de pătrunjel şi ceapa se taie şi se călesc. Roşiile se opăresc, se curăţă de cojiţă şi se taie mărunt. Carnea pregătită se combină cu crupele de porumb fierte, cu legumele prăjite, roşii, se adaugă sare, piper, verdeaţă de mărar şi pătrunjel tăiată mărunt, totul se omogenizează. Componenţa bucatelor: frunze de viţă-de-vie - 40...50 bucăţi, bulion - 1,5 pahare, borş acru - 1,5 căni, smântână - 1 cană. Pentru umplutură: carne de porc - 300 g, crupe de porumb - 3 linguri de masă, morcov - 1 buc., ceapă - 2 buc., pătrunjel (rădăcini) - 1 buc., roşii - 4 buc., grăsime - 2 linguri de masă, sare, piper negru - la gust, mărar şi pătrunjel (verdeaţă mărunţită) - 2 linguri de masă [2]. The process of making Moldovan sarmale is well known. To prepare this type of dish, young vine leaves are washed, scalded, the stalks are cut and a small amount of filling is rolled into each leaf, thus obtaining small pouches, the sarmales, which are arranged in a tray, covered with leaves on top, sour borscht, stew or meat broth is poured and stewed until ready over low heat. The filling for the sarmales is prepared as follows. The soaked corn grits are boiled until half-cooked. The meat is cut into cubes. The carrots, parsley roots and onions are cut and sautéed. The tomatoes are scalded, peeled and finely chopped. The prepared meat is combined with boiled corn grits, fried vegetables, tomatoes, salt, pepper, finely chopped dill and parsley are added, everything is mixed. Ingredients: grape leaves - 40...50 pieces, broth - 1.5 glasses, sour borscht - 1.5 cups, sour cream - 1 cup. For the filling: pork - 300 g, corn grits - 3 tablespoons, carrot - 1 pc., onion - 2 pcs., parsley (roots) - 1 pc., tomatoes - 4 pcs., fat - 2 tablespoons, salt, black pepper - to taste, dill and parsley (chopped greens) - 2 tablespoons [2].
Pentru pregătirea sarmalelor date se utilizează materia primă tradiţională moldovenească, cum ar fi frunzele tinere de viţă de vie, crupele de porumb, legume şi verdeaţă. Însă această metodă se referă la prepararea bucatelor culinare şi nu poate fi utilizată în industrie, deoarece după sterilizare amidonul din crupele de porumb se sedimentează la baza borcanului sau se repartizează pe toată suprafaţa borcanului, ce influenţează negativ asupra aspectului exterior al conservelor. For the preparation of these sarmales, traditional Moldovan raw materials are used, such as young vine leaves, corn grits, vegetables and herbs. However, this method refers to the preparation of culinary dishes and cannot be used in industry, because after sterilization, the starch in the corn grits settles at the bottom of the jar or is distributed over the entire surface of the jar, which negatively affects the external appearance of the canned goods.
Problema pe care o rezolvă invenţia este elaborarea unui procedeu de fabricare a sarmalelor conservate, posibil de utilizare în industrie pentru fabricarea conservelor de o calitate mai înaltă prin utilizarea materiei prime tradiţionale pentru bucătăria naţională, astfel diversificând sortimentul acestui tip de conserve. The problem solved by the invention is the development of a process for manufacturing canned sarmales, possibly for use in industry for manufacturing higher quality canned goods by using traditional raw materials for national cuisine, thus diversifying the assortment of this type of canned goods.
Problema se soluţionează prin aceea că procedeul de fabricare a sarmalelor moldoveneşti conservate prevede prelucrarea prealabilă a legumelor, crupelor de porumb, care se amestecă cu 5...7% ulei vegetal, se călesc, se blanşează în apă clocotită în raport de 1:3,5, respectiv, cu amestecare permanentă, se spală sub un jet de apă cu temperatura de 50...60°C până la eliminarea completă a sedimentului cu separarea apei, tăierea şi prăjirea în ulei vegetal a morcovului, cepei, rădăcinilor de pătrunjel şi de ţelină, amestecarea până la formarea unei mase omogene a componentelor enumerate cu sare, verdeaţă şi piper negru cu obţinerea umpluturii, pregătirea frunzelor de viţă-de-vie, învelirea porţionată în ele a umpluturii cu obţinerea sarmalelor, pregătirea soluţiei de umplere, ambalarea concomitentă în borcane a sarmalelor şi soluţiei de umplere, ermetizarea şi sterilizarea, componentele fiind luate în următorul raport, % mas.: The problem is solved by the fact that the process of manufacturing preserved Moldovan sarmales provides for the preliminary processing of vegetables, corn grits, which are mixed with 5...7% vegetable oil, steamed, blanched in boiling water in a ratio of 1:3.5, respectively, with permanent mixing, washed under a water jet with a temperature of 50...60°C until the sediment is completely removed with water separation, cutting and frying in vegetable oil of carrots, onions, parsley and celery roots, mixing until a homogeneous mass of the listed components is formed with salt, herbs and black pepper with obtaining the filling, preparing grape leaves, portioned wrapping of the filling in them with obtaining sarmales, preparing the filling solution, simultaneous packaging of the sarmales and the filling solution in jars, sealing and sterilizing, the components being taken in the following ratio, % mass:
frunze de viţă-de-vie 9...11 umplutură 58...60 soluţie de umplere 30...32.vine leaves 9...11 filling 58...60 filling solution 30...32.
Pregătirea frunzelor de viţă-de-vie se efectuează prin blanşare în apă la temperatura de 98 ± 2°C timp de 1...2 minute şi răcire până la temperatura de 40°C. The preparation of grapevine leaves is carried out by blanching in water at a temperature of 98 ± 2°C for 1...2 minutes and cooling to a temperature of 40°C.
La pregătirea umpluturii componentele se utilizează în următorul raport, % mas.: When preparing the filling, the components are used in the following ratio, % by mass:
morcov prăjit 26,0...30,0 ceapă prăjită 8,0...12,0 rădăcini de pătrunjel şi de ţelină prăjite 6,0...8,0 crupe de porumb 43,0...47,0 verdeaţă de mărar, pătrunjel şi ţelină 2,0...3,0 ulei vegetal 4,0...6,0 sare de bucătărie 1,4...1,6 piper negru 0,01...0,03.fried carrot 26.0...30.0 fried onion 8.0...12.0 fried parsley and celery roots 6.0...8.0 corn grits 43.0...47.0 dill, parsley and celery greens 2.0...3.0 vegetable oil 4.0...6.0 table salt 1.4...1.6 black pepper 0.01...0.03.
La pregătirea umpluturii suplimentar se adaugă ciuperci prăjite, componentele fiind luate în următorul raport, % mas.: When preparing the filling, fried mushrooms are additionally added, the components being taken in the following ratio, % mass:
morcov prăjit 23,0...27,0 ceapă prăjită 8,0...12,0 ciuperci prăjite 18,0...22,0 rădăcini de pătrunjel şi de ţelină prăjite 4,0...6,0 crupe de porumb 28,0...32,0 verdeaţă de mărar, pătrunjel şi ţelină 2,0...4,0 ulei vegetal 4,0...6,0 sare de bucătărie 1,4...1,6 piper negru 0,01...0,03.fried carrot 23.0...27.0 fried onion 8.0...12.0 fried mushrooms 18.0...22.0 fried parsley and celery roots 4.0...6.0 corn grits 28.0...32.0 dill, parsley and celery greens 2.0...4.0 vegetable oil 4.0...6.0 table salt 1.4...1.6 black pepper 0.01...0.03.
La pregătirea umpluturii suplimentar se adaugă carne tocată sau tăiată de vită, porc, miel sau în amestec, componentele fiind luate în următorul raport, % mas.: When preparing the filling, additional minced or cut beef, pork, lamb or a mixture is added, the components being taken in the following ratio, % by weight:
morcov prăjit 13,0...17,0 ceapă prăjită 10,0...14,0 carne tocată sau tăiată de vită, porc, miel sau în amestec 28,0...32,0 rădăcini de pătrunjel şi de ţelină prăjite 2,0....4,0 crupe de porumb 26,0...30,0 verdeaţă de mărar, pătrunjel şi ţelină 2,0...4,0 ulei vegetal 4,0...6,0 sare de bucătărie 1,4...1,6 piper negru 0,01...0,03.fried carrot 13.0...17.0 fried onion 10.0...14.0 minced or cut beef, pork, lamb or mixed meat 28.0...32.0 fried parsley and celery roots 2.0...4.0 corn grits 26.0...30.0 dill, parsley and celery greens 2.0...4.0 vegetable oil 4.0...6.0 table salt 1.4...1.6 black pepper 0.01...0.03.
La pregătirea soluţiei de umplere se utilizează următoarele componente, % mas.: When preparing the filling solution, the following components are used, % by weight:
suc de roşii 90,4...92,6 zahăr 5,2...7,2 sare de bucătărie 1,95...2,65.tomato juice 90.4...92.6 sugar 5.2...7.2 table salt 1.95...2.65.
La pregătirea soluţiei de umplere se utilizează următoarele componente, % mas.: When preparing the filling solution, the following components are used, % by weight:
apă, bulion de carne sau borş acru 98,35...98,65 sare de bucătărie 1,35...1,65.water, meat broth or sour borscht 98.35...98.65 table salt 1.35...1.65.
Rezultatul invenţiei este elaborarea unui procedeu de fabricare a sarmalelor, posibil de utilizat în industrie la fabricarea conservelor prin utilizarea materiei prime tradiţionale şi diversificarea concomitentă a tipului dat de conserve. The result of the invention is the development of a process for manufacturing sarmales, possible to use in the industry for the manufacture of canned goods by using traditional raw materials and the simultaneous diversification of the given type of canned goods.
Rezultatul se datorează faptului că crupele de porumb sunt pregătite în corespundere cu procedeul prezentat, devenind friabile datorită acestui fapt, ele se repartizează în umpluturi variate, ceea ce permite creşterea sortimentului de sarmale. Umplutura obţinută nu formează conglomerări. Cantitatea de crupe de porumb este mărită în comparaţie cu cea mai apropiată soluţie, ceea ce îmbunătăţeşte proprietăţile dietetice ale conservelor. La baza borcanului, după sterilizare, nu se sedimentează amidonul alb, fapt ce permite utilizarea în industrie pentru fabricarea conservelor. The result is due to the fact that the corn grits are prepared in accordance with the presented procedure, becoming friable due to this fact, they are distributed in various fillings, which allows to increase the assortment of sarmale. The obtained filling does not form conglomerations. The amount of corn grits is increased in comparison with the closest solution, which improves the dietary properties of the canned food. At the bottom of the jar, after sterilization, white starch does not sediment, which allows its use in industry for the manufacture of canned food.
Crupele de porumb conţin fier, cupru, nichel, influenţând favorabil asupra coagulării sângelui. Proprietatea distinctă a crupelor de porumb este posibilitatea stopării procesului de fermentare şi alterării în intestine. Conform conţinutului de aminoacizi, crupele de porumb sunt comparabile cu cele mai frecvent utilizate crupe: de hrişcă şi ovăz. O particularitate a crupelor de porumb este conţinutul sporit de histidină, cisteină şi alţi aminoacizi, care nu sunt sintetizaţi în cantităţile necesare în organism. Astfel, utilizarea de produse cu crupe de porumb este raţională şi recomandabilă în alimentaţia dietetică. Corn grits contain iron, copper, nickel, which have a positive effect on blood clotting. A distinctive property of corn grits is the ability to stop the fermentation process and spoilage in the intestines. According to the content of amino acids, corn grits are comparable to the most commonly used grits: buckwheat and oats. A feature of corn grits is the increased content of histidine, cysteine and other amino acids, which are not synthesized in the body in the necessary quantities. Thus, the use of corn grits products is rational and advisable in dietary nutrition.
Frunzele de viţă-de-vie conţin zahăr, acizii tartric, malic, protocatehinic, substanţe tanante, ionozit, cvercetină, holină, betain şi vitamine. În afară de aceasta, în ele sunt prezente substanţe ce posedă activitate antioxidantă. Frunzele de viţă-de-vie posedă acţiune antiseptică, antiinflamatoare şi antihemostatică. Grapevine leaves contain sugar, tartaric, malic, protocatechuic acids, tannins, ionosite, quercetin, choline, betaine and vitamins. In addition, they contain substances that have antioxidant activity. Grapevine leaves have antiseptic, anti-inflammatory and antihemostatic action.
Astfel, utilizarea în fabricarea sarmalelor a materiei prime tradiţionale pentru bucătăria moldovenească, cum ar fi crupele de porumb, frunzele de viţă-de-vie influenţează favorabil asupra calităţii lor. Thus, the use of traditional raw materials for Moldovan cuisine, such as corn grits and grape leaves, in the manufacture of sarmales has a positive impact on their quality.
Procedeul se realizează în modul următor. The procedure is carried out in the following way.
Componentele reţetelor se pregătesc în prealabil conform tehnologiei tradiţionale. Crupele de porumb se amestecă cu 5...7% ulei vegetal, se călesc, se blanşează în apă clocotită în raport de 1:3,5, corespunzător, la amestecare permanentă şi se spală sub un jet de apă cu temperatura de 50...60°C până la eliminarea completă a sedimentului. Apoi, din amestecul obţinut se separă apa. Morcovul, ceapa, rădăcinile de pătrunjel şi de ţelină pregătite se prăjesc în ulei vegetal. Ciupercile, în corespundere cu cerinţele documentaţiei normative în vigoare, se supun sortării, curăţirii, spălării, blanşării şi tăierii. Ciupercile pregătite se fierb timp de 20...30 minute. Carnea se mărunţeşte la maşina de tocat. Se permite utilizarea cărnii tăiate în cubuleţe. Componentele enumerate se amestecă cu verdeaţa pregătită (mărar, pătrunjel, ţelină), sare, piper negru în conformitate cu reţetele elaborate de obţinere a umpluturilor. Frunzele tinere de viţă de vie, de regulă, de soiuri hibride, care nu necesită stropire, cu mărimea de 6...10 cm, de formă rotundă, se spală, se opăresc, apoi se înveleşte în ele umplutura cu obţinerea unor punguţe mici. Separat se prepară variate soluţii de umplere, constituite din suc de tomate, zahăr, sare, apă, bulion sau borş acru. Sarmalele, concomitent cu soluţia de umplere, se ambalează în borcane, se ermetizează şi se sterilizează. The components of the recipes are prepared in advance according to traditional technology. Corn grits are mixed with 5...7% vegetable oil, heated, blanched in boiling water in a ratio of 1:3.5, respectively, with constant stirring and washed under a stream of water with a temperature of 50...60°C until the sediment is completely removed. Then, the water is separated from the resulting mixture. Prepared carrots, onions, parsley and celery roots are fried in vegetable oil. Mushrooms, in accordance with the requirements of the current regulatory documentation, are subjected to sorting, cleaning, washing, blanching and cutting. Prepared mushrooms are boiled for 20...30 minutes. The meat is minced in a meat grinder. It is allowed to use meat cut into cubes. The listed components are mixed with prepared greens (dill, parsley, celery), salt, black pepper according to the elaborated recipes for obtaining the fillings. Young vine leaves, usually of hybrid varieties, which do not require sprinkling, 6...10 cm in size, round in shape, are washed, scalded, then the filling is wrapped in them to obtain small bags. Separately, various filling solutions are prepared, consisting of tomato juice, sugar, salt, water, broth or sour borscht. Sarmale, simultaneously with the filling solution, are packed in jars, sealed and sterilized.
Exemple de performanţă. Exemplul 1 Performance examples. Example 1
Procesul tehnologic de fabricare a sarmalelor moldoveneşti corespunde procedeului menţionat mai sus. Ambalarea concomitentă a sarmalelor şi sosurilor în ambalaj se efectuează în următorul raport al componentelor, % mas.: The technological process of manufacturing Moldovan sarmales corresponds to the above-mentioned procedure. The simultaneous packaging of sarmales and sauces in the package is carried out in the following ratio of components, % mass:
frunze de viţă-de-vie 11 umplutură 59 soluţie de umplere 30.vine leaves 11 filling 59 filling solution 30.
Frunzele de viţă-de-vie sunt în prealabil blanşate în apă la temperatura de 98 ± 2°C timp de 1,5 min şi răcite până la 40°C. The grapevine leaves are previously blanched in water at a temperature of 98 ± 2°C for 1.5 min and cooled to 40°C.
Exemplul 2 Example 2
Procesul tehnologic de fabricare a sarmalelor moldoveneşti corespunde procedeului descris mai sus. Pentru pregătirea sarmalelor din legume, umplutura se prepară în următorul raport al componentelor, % mas.: The technological process of making Moldovan sarmales corresponds to the procedure described above. To prepare vegetable sarmales, the filling is prepared in the following ratio of components, % by mass:
morcov prăjit 28,0 ceapă prăjită 10,0 rădăcini de pătrunjel şi de ţelină prăjite 6,0 crupe de porumb 45,4 verdeaţă de mărar, pătrunjel şi ţelină 4,0 ulei vegetal 5,0 sare de bucătărie 1,57 piper negru 0,03.fried carrot 28.0 fried onion 10.0 fried parsley and celery roots 6.0 corn grits 45.4 dill, parsley and celery greens 4.0 vegetable oil 5.0 table salt 1.57 black pepper 0.03.
Pentru pregătirea sarmalelor se utilizează, de preferinţă, soluţia de umplere alcătuită din suc de tomate, sare şi zahăr în următorul raport al componentelor, % mas.: To prepare sarmales, it is preferable to use the filling solution made up of tomato juice, salt and sugar in the following ratio of components, % by mass:
borş acru 98,5 sare de bucătărie 1,5.sour borscht 98.5 table salt 1.5.
Exemplul 3 Example 3
Procesul tehnologic de fabricare a sarmalelor moldoveneşti corespunde procedeului de fabricare, expus mai sus. Pentru pregătirea sarmalelor din legume cu ciuperci se prepară umplutura cu următorul raport al componentelor, % mas.: The technological process of making Moldovan sarmales corresponds to the manufacturing process described above. To prepare vegetable and mushroom sarmales, the filling is prepared with the following ratio of components, % by weight:
morcov prăjit 25,0 ceapă prăjită 10,0 ciuperci prăjite 20,0 rădăcini de pătrunjel şi de ţelină prăjite 5,0 crupe de porumb 30,0 verdeaţă de mărar, pătrunjel şi ţelină 3,0 ulei vegetal 5,0 sare de bucătărie 1,58 piper negru 0,02.fried carrot 25.0 fried onion 10.0 fried mushrooms 20.0 fried parsley and celery roots 5.0 corn grits 30.0 dill, parsley and celery greens 3.0 vegetable oil 5.0 table salt 1.58 black pepper 0.02.
Pentru pregătirea soluţiei de umplere poate fi utilizat următorul raport al componentelor, % mas.: The following ratio of components, % by mass, can be used to prepare the filling solution:
apă 98,35 sare de bucătărie 1,65.water 98.35 table salt 1.65.
Exemplul 4 Example 4
Procesul tehnologic de fabricare a sarmalelor moldoveneşti corespunde procedeului de fabricare, expus mai sus. Pentru sarmalele din legume şi carne se prepară umplutura cu următorul raport al componentelor, % mas.: The technological process of making Moldovan sarmales corresponds to the manufacturing process described above. For vegetable and meat sarmales, the filling is prepared with the following ratio of components, % by mass:
morcov prăjit 15,0 ceapă prăjită 12,0 carne tocată sau tăiată de vită, porc, miel sau în amestec 40,0 rădăcini de pătrunjel şi de ţelină prăjite 5,0 crupe de porumb 28,6 verdeaţă de mărar, pătrunjel şi ţelină 3,0 ulei vegetal încins 5,0 sare de bucătărie 1,57 piper negru 0,03.fried carrot 15.0 fried onion 12.0 minced or cut beef, pork, lamb or a mixture 40.0 fried parsley and celery roots 5.0 corn grits 28.6 dill, parsley and celery greens 3.0 heated vegetable oil 5.0 table salt 1.57 black pepper 0.03.
Pentru pregătirea soluţiei de umplere poate fi utilizat următorul raport al componentelor, % mas.: The following ratio of components, % by mass, can be used to prepare the filling solution:
bulion 98,6 sare de bucătărie 1,4.broth 98.6 table salt 1.4.
În cadrul şedinţei de degustare s-a menţionat că conservele obţinute în corespundere cu procedeul înaintată un gust plăcut, sortiment variat, lipseşte sedimentul alb la baza borcanului. During the tasting session, it was mentioned that the preserves obtained in accordance with the submitted process have a pleasant taste, a varied assortment, and lack the white sediment at the bottom of the jar.
După sterilizare, sarmalele şi-au păstrat forma. Conservele fabricate conform tehnologiei descrise după indicii organoleptici sunt identice sarmalelor moldoveneşti prezentate în cea mai apropiată soluţie. After sterilization, the sarmales retained their shape. The canned goods manufactured according to the described technology are identical to the Moldovan sarmales presented in the closest solution according to organoleptic indicators.
Este elaborată spre aprobare documentaţia normativ-tehnică. The normative-technical documentation is being prepared for approval.
1. RU 2276946 C2 2006.05.27 1. RU 2276946 C2 2006.05.27
2. Голубцы по-молдавски. [găsit 2008.09.04]. Găsit Internet: <URL: http://www.gotovim.ru/recepts/meat/pork/6864.shtml> 2. Голубцы по-молдавски. [found 2008.09.04]. Found Internet: <URL: http://www.gotovim.ru/recepts/meat/pork/6864.shtml>
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| RU2282372C1 (en) * | 2005-02-25 | 2006-08-27 | Олег Иванович Квасенков | Method for production of canned stuffed cabbage leaves |
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