RU2276946C2 - Method for producing of canned food "cabbage in rolls stuffed with meat and corn groats in tomato sauce" - Google Patents

Abstract

FIELD: production of canned meat-and-vegetable foods.

SUBSTANCE: method involves preparing farce containing beef, bulb onion mixed with beef fat, cooked corn groats, salt, black bitter pepper and sweet pepper; forming said farce in defrosted cabbage leaves for producing of cabbage rolls stuffed with said farce; packing cabbage rolls in conjunction with tomato sauce; pressurizing and sterilizing.

EFFECT: increased digestibility of desired product.

Description

The invention relates to the production technology of canned meat and vegetable.

Canned food "Cabbage rolls with meat and corn grits in tomato sauce" containing boiled corn grits, beef tallow, sugar, table salt, onions, black pepper, allspice, fresh cabbage, tomato puree and beef (Collection of raw material consumption rates) , materials and losses during storage on the products of the canning industry - M .: Ministry of the food industry of the RSFSR, 1957, p. 92).

The technical result of the invention is to increase the digestibility of the target product.

This result is achieved by the fact that the method for the production of canned food "Cabbage rolls with meat and corn grits in tomato sauce" involves preparing the recipe components, boiling the corn grits to double the mass, cutting and sautéing onion in beef fat, chopping beef on top, mixing the listed components with bitter black pepper, allspice and salt to produce minced meat, freezing and defrosting cabbage leaves, forming minced meat in them to get stuffed cabbage, mixing water, tomato puree, sugar, table salt, bitter black pepper, allspice and boiling to a solids content of 14.5% to obtain a sauce, the joint packaging of cabbage rolls and sauce with the following consumption of components, parts by weight:

corn grits 120,2 beef fat 60.6 sugar 20.6 salt 10.1 onion 21.3-21.51 black pepper 0.1 allspice 0.1 cabbage 890 tomato puree 12% 82.5 beef 128.8-132.4 water before the release of the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared corn grits are boiled in drinking water to a twofold increase in mass. Prepared onions are chopped and sautéed in beef fat. Prepared beef is ground in a spinning top. The listed components are mixed with bitter black pepper, allspice and table salt to obtain minced meat.

Prepared fresh white cabbage is sorted into leaves, subjected to freezing, preferably slow, and defrosted, preferably without oxygen, and then minced in them to produce stuffed cabbage.

Tomato puree, sugar, salt, black bitter pepper and allspice are introduced into drinking water with heating and constant stirring and boiled to a solids content of 14.5% to obtain a sauce.

Stuffed cabbage with sauce is packaged in a consumer container at the above-mentioned consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except water, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum - to the use of meat of category II. When using tomato puree with a solids content that does not coincide with the formulation, its consumption is converted to the equivalent solids content. The onion consumption indicated in the form of an interval covers its possible change in shelf life and is assumed to be minimum in the second calendar half year and maximum in the first.

The canned food obtained using the described technology is identical in terms of organoleptic and physico-chemical characteristics to the canned food by its closest analogue.

Check the digestibility of canned food obtained by the proposed method, and the closest analogue was carried out by culturing on their samples the test organism Tetrachimena pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 12.4 · 10 ⁴ for the experimental product and 8.1 · 10 ⁴ for the control product, respectively.

Thus, the proposed method improves the digestibility of the target product.

Claims (1)

Method for the production of canned food "Stuffed cabbage with meat and corn grits in tomato sauce", which involves preparing the recipe components, boiling corn grits to double the mass, cutting and sautéing onion in beef fat, chopping beef on top, mixing the listed ingredients with bitter black pepper, allspice and salt to produce minced meat, freezing and defrosting cabbage leaves, forming minced meat in them to get stuffed cabbage, mixing water, tomato puree, sugar, cookery nd salts black pepper, pepper fragrant and boiling to a solids content of 14.5% to obtain sauce, joint packing cabbage and sauce with the following flow components pbw .: Corn grits 120,2 Beef fat 60.6 Sugar 20.6 Salt 10.1 Onion 21.3-21.51 Black bitter pepper 0.1 Allspice 0.1 Cabbage 890 Tomato Puree 12% 82.5 Beef 128.8-132.4 Water Before the release of the target product 1000 sealing and sterilization.