RU2281657C1 - Method for production of canned stuffed cabbage leaves - Google Patents

Abstract

FIELD: canned goods from meat and vegetables.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; beef chopping; cutting of onion and speck followed by roasting thereof; pearbarley cooking, wheal flour roasting, garlic pulping. Beef, pearbarley, onion, speck, table salt and black pepper are blended to produce mince. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Sour cream, wheat flour, tomato paste, garlic, black pepper, table salt and bone broth are blended to produce souse. Stuffed cabbage leaves and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of manufacturing a culinary dish "Ukrainian cabbage rolls", involving the preparation of recipe components, cooking fresh white cabbage with the gradual separation of the folded leaves, chopping beef in a meat grinder, cutting and co-Passing onions and bacon, cooking pearl barley, stirring wheat flour, rubbing garlic mixing beef, pearl barley, onions, bacon, table salt and pepper to obtain minced meat, molding it into cabbage leaves to produce cabbage rolls, mixing estimates of wheat flour, tomato puree, bitter black pepper, broth and salt, boiling for 3-5 minutes and filtering to obtain sauce, placing cabbage rolls in a container, adding broth, stewing, adding sauce, stewing for 10-15 minutes and adding garlic to obtain the target product (Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 268, 401).

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 of manufacturing canned food "Ukrainian cabbage rolls" involves preparing the recipe components, freezing and defrosting without oxygen the leaves of fresh white cabbage, cutting the beef, cutting and co-passaging the onions and bacon, cooking the pearl barley until the mass is increased by 150% passerovanie wheat flour, rubbing garlic, mixing beef, pearl barley, onions, bacon, table salt and black bitter pepper to obtain minced meat, its molding in ka oral leaves to obtain cabbage, mixing cream, flour, tomato paste, garlic, black pepper, salt and bone broth to obtain sauce, sauce packing cabbage and the next flow components pbw .:

cabbage 450 beef 330-339.6 pearl barley thirty onion 36-36.5 bacon 15.6 tomato paste 30% 7 black pepper 0.05 garlic 5.7 sour cream fifty Wheat flour fifteen salt 10 bone broth 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 beef is chopped. Prepared onions and bacon cut and passer together. Prepared pearl barley is cooked to increase the mass by 150%. Prepared wheat flour passer. The prepared garlic is mashed.

Then mix beef, pearl barley, onions, bacon, 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, and then minced in them to produce stuffed cabbage.

Sour cream is mixed with wheat flour, tomato paste, garlic, bitter black pepper, table salt and bone broth 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 bone broth 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 corresponds to the use of meat of category II. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 was 13.1 · 10 ⁴ for the experimental product and 7.9 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method of manufacturing canned food, which provides for the preparation of prescription components, freezing and defrosting without oxygen of fresh white cabbage leaves, cutting beef, cutting and co-passaging onions and bacon, boiling pearl barley until 150% weight gain, sautéing wheat flour, rubbing garlic, mixing beef, pearl barley, onions, bacon, table salt and black bitter pepper to obtain minced meat, its molding into cabbage leaves to produce cabbage rolls, mixing estimates us, wheat flour, tomato puree, garlic, black pepper, salt and bone broth to obtain sauce, sauce packing cabbage and the next flow components pbw .: Cabbage 450 Beef 330-339.6 Pearl barley thirty Onion 36-36.5 Bacon 15.6 Tomato Paste 30% 7 Black bitter pepper 0.05 Garlic 5.7 Sour cream fifty Wheat flour fifteen Salt 10 Bone broth Before the release of the target product 1000 sealing and sterilization.