RU2283601C1 - Method for producing of canned food "cabbage rolls stuffed with meat" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of canned meat-and-vegetable foods.

SUBSTANCE: method involves freezing and defrosting leaves of fresh cabbage without access of oxygen; grinding meat by means of grinder; mixing rice with red hot pepper; frying in fat and mixing with meat and CO₂-extract of pyrolytic wood for producing of farce; forming farce in cabbage leaves in order to obtain cabbage rolls; mixing wheat flour with tomato pulp, sugar, salt and soup for obtaining of media; packing, pressurizing and sterilizing cabbage rolls and media.

EFFECT: increased digestibility of base product.

Description

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

A known method for the production of canned food "Stuffed cabbage with minced meat", involving the preparation of recipe components, grinding meat, mixing rice with hot red pepper, frying them in fat and mixing with meat to produce minced meat, molding it into cabbage leaves to obtain cabbage rolls, packing them together filled with table salt, tomato puree, wheat flour, sugar and broth, sealing and sterilization (Review of dry, frozen and canned first, second and third dishes produced in the CMEA countries. List s People's Republic of Bulgaria samples - M .: CMEA, 1965, №21).

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

This result is achieved by the fact that in the method for the production of canned food "Stuffed cabbage with minced meat", which involves preparing the recipe components, chopping the meat, mixing rice with hot red pepper, frying them in fat and mixing with the meat to produce minced meat, molding it into cabbage leaves with obtaining cabbage rolls, packing them together with a filling containing table salt, tomato puree, wheat flour, sugar and broth, sealing and sterilization, according to the invention, the prepared cabbage leaves are frozen and defrosted without oxygen, in addition to stuffing injected CO ₂ extract pyrolysis of wood flour prior to introduction into the fill Passer and packing is carried out at a flow rate following components in parts by weight .:

meat 283.1-370.1 cabbage 489 rice 45 fat 15.6 CO ₂ pyrolysis wood extract 0.01 tomato puree 10% 30.3 Wheat flour fifteen hot red pepper 0.5 sugar 3 salt 10 bouillon before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh cabbage is sorted into leaves, frozen, preferably slow, and defrosted without oxygen.

Prepared meat is ground in a spinning top. Prepared rice is mixed with hot red pepper and fried in fat. The listed components are mixed with a CO ₂ extract of pyrolysis wood to obtain minced meat.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

The prepared wheat flour is sautéed and mixed with tomato puree, table salt, sugar and broth to obtain a pour.

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

The consumption of all components, except the broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 250 kg of meat per 1 ton of the target product. When using tomato puree with a solids content that does not coincide with the formulation, its consumption is converted to the equivalent solids content.

Obtained according to the described technology, canned food is organoleptic and physico-chemical indicators are similar to canned food obtained by the closest analogue.

The assimilation of canned food obtained by the proposed method and 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 11.7 · 10 ⁴ for the experimental product and 7.1 · 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 minced meat", which includes preparing the recipe components, chopping meat, mixing rice with hot red pepper, frying them in fat and mixing with meat to produce minced meat, molding it into cabbage leaves to produce cabbage rolls, packing them together with pouring containing table salt, tomato puree, wheat flour, sugar and broth, sealing and sterilization, characterized in that the prepared cabbage leaves are frozen and defrosted without oxygen, add to the stuffing The CO ₂ -extract of pyrolysis wood is carefully introduced, wheat flour is passer before being introduced into the pouring, and packaging is carried out at the following component consumption, parts by weight: Meat 283.1-370.1 Cabbage 489 Rice 45 Fat 15.6 CO ₂ - Pyrolysis Wood Extract 0.01 Tomato Puree 10% 30.3 Wheat flour fifteen Hot red pepper 0.5 Sugar 3 Salt 10 Bouillon Before the release of the target product 1000