RU2278564C2 - Method for production of cannery goods from cabbage and mussels - Google Patents

Abstract

FIELD: producing of meat-and-vegetable cannery goods from mollusk.

SUBSTANCE: cannery goods are prepared by mussel blanching, chopping thereof together with onion, blending with cooked rice, margarine, table salt and black pepper to produce mince; freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; filling thereof with mince to produce stuffed cabbage leaves; wheat foul backing, blending thereof with sour cream, milk butter, CO₂-extract from black pepper, and salt to produce souse. Then stuffed cabbage leaves and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.

Description

The invention relates to a technology for the production of canned meat from shellfish.

A known method of producing a culinary dish "Cabbage rolls with mussels", which includes preparing the recipe components, boiling fresh cabbage in salted water with the gradual separation of boiled leaves, mussels, cutting and sautéing onions in margarine, mixing and frying them in margarine, cooking rice, mixing it with mussels, onions, salt and pepper to obtain minced meat, molding the minced meat into cabbage leaves and frying in margarine to obtain cabbage rolls, stirring wheat flour, its mixture sewing with sour cream, butter, table salt and bitter black pepper, boiling for 3-5 minutes and filtering to obtain a sauce and forming a dish of stuffed cabbage with sauce (Collection of recipes for dishes and culinary products of the peoples of Russia - St. Petersburg: ProfiKS, 2003, p. 89-90.367).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food "Cabbage rolls with mussels" involves preparing the recipe components, cutting onions, stewing mussels, combining them together, cooking rice to a mass increase of 150%, mixing them with melted margarine, table salt and black pepper bitter with obtaining minced meat, freezing and defrosting without oxygen access of leaves of fresh white cabbage, molding minced meat into them into cabbage rolls, stirring wheat flour, mixing it with sour cream, plum oil, CO ₂ -extract of black pepper and table salt to obtain sauce, packing stuffed cabbage and sauce at the following consumption of components, parts by weight:

mussels 2078 rice 22 onion 48-48.6 margarine fourteen cabbage 330 butter 25 Wheat flour 25 black pepper 0.2 Bitter black pepper CO ₂ extract 0.001 salt eighteen sour cream 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 mussels are stewed. Prepared onions are chopped. Prepared rice is boiled in drinking water until a mass increase of 150%. Mussels and onions are chopped and mixed with rice, melted margarine, table salt and black bitter pepper to obtain minced meat.

Prepared fresh white cabbage is sorted into leaves, subjected to freezing, preferably slow, and defrosted without oxygen. Stuffing is molded into cabbage leaves to obtain cabbage rolls.

The prepared wheat flour is sautéed and mixed with sour cream, butter, CO ₂ -extract of black bitter pepper and sodium chloride to obtain a sauce.

Stuffed cabbage and sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials 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 culinary dish by the closest analogue, and according to safety indicators, it complies with the requirements of SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 14.4 · 10 ⁴ and for the control product of 8.3 · 10 ⁴ respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, cutting onions, stewing mussels, co-uttering them, cooking rice to a mass increase of 150%, mixing them with melted margarine, table salt and bitter black pepper to obtain minced meat, freezing and defrosting without access oxygen of the leaves of fresh white cabbage, forming minced meat in them to get cabbage rolls, storing wheat flour, mixing it with sour cream, butter, CO ₂ extract of black bitter pepper and table salt to obtain a sauce, packing stuffed cabbage and sauce with the following consumption of components, parts by weight: Mussels 2078 Rice 22 Onion 48-48.6 Margarine fourteen Cabbage 330 Butter 25 Wheat flour 25 Black bitter pepper 0.2 Bitter black pepper CO ₂ extract 0.001 Salt eighteen Sour cream Before the release of the target product 1000 sealing and sterilization.