RU2301555C1 - 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 speck cutting followed by fat straining off; onion cutting, adding to speck and roasting; white bread soaking in bone broth and chopping; beef and pork cutting and chopping. Part of onion and abovementioned components are blended with hen eggs, table salt, CO₂-extract of pyrolysis wood, marjoram, caraway, and black pepper to produce mince. Then fresh Savoy cabbage leave are frozen and defrosted in oxygen-free atmosphere; mince is folded in cabbage leaves to produce rolls. Carrot is blanching and cutting and blended with rest part of onion. Obtained mixture, rolls and bone broth are sequentially pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of obtaining a culinary dish "Savoy cabbage roll, which involves cooking in highly salted water, cooling and disassembling fresh Savoy cabbage leaves, cutting and melting smoked brisket, chopping and sautéing with melted onion brisket, softening and crushing wheat bread, mix it with minced meat consisting of equal amounts of beef and pork, chicken eggs, sautéed onions and smoked brisket, salt, marjoram, caraway seeds and pepper and molding obtained eat into cabbage leaves to produce rolls, cutting carrots and onions and laying them on the bottom of the refractory form, laying rolls on them, adding meat broth and baking for 1 hour at a temperature of 180 ° С to obtain a finished dish (Burda. Tasty, simple , appetizingly. - M .: Vneshsigma, 1994, p.327).

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 producing canned meat "Savoy cabbage roll" involves preparing the recipe components, cutting and melting fat from the bacon, cutting, adding onion to the bacon, and soaking the onion in the bone broth and chopping wheat bread, cutting and chopping beef and pork, mixing part of onions and other components with chicken eggs, salt, a CO ₂ -extract of pyrolysis wood, marjoram, caraway seeds and bitter black pepper to obtain minced meat, frozen cooking and defrosting without oxygen access of leaves of fresh Savoy cabbage and forming minced meat in them to obtain rolls, blanching and cutting carrots and mixing them with the remaining onions, sequential packing of the mixture, rolls and bone broth at the following consumption of components, parts by weight :

beef 70.42-72.46 pork 60.24-75.76 bacon 31 cabbage 490 onion 128-129.64 carrot 48-49.23 wheat bread 80 chicken eggs 32 salt 12 Pyrolysis wood CO ₂ extract 0.002 marjoram four caraway 2 black pepper 0.6 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. The prepared bacon is cut and heated until the fat is melted. Prepared onions are chopped, added to the fat and passer. Prepared wheat bread, preferably stale, is soaked in bone broth and cutted. Prepared beef and pork are chopped and cut. Approximately 3/4 of the recipe amount of onions and the remaining listed components are mixed with chicken eggs, sodium chloride, CO ₂ -extract of pyrolysis wood, marjoram, caraway seeds and black bitter pepper to obtain minced meat.

The prepared savoy cabbage is disassembled into leaves, frozen, preferably slow, and defrosted without oxygen, and then minced into leaves to form rolls.

Prepared carrots are blanched, chopped and mixed with the rest of the onions.

The resulting mixture, rolls and bone broth are successively packaged at the aforementioned 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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. She was 8.5 · 10 ⁴ for the experimental product and 6.8 · 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 producing canned food, which includes preparing the recipe components, cutting and melting fat from the bacon, cutting, adding onions to the brisket and sautéing onions, soaking in the bone broth and chopping wheat bread, cutting and chopping beef and pork, mixing part of onion and other components with chicken eggs, table salt, CO ₂ extract of the pyrolysis of wood, marjoram, thyme and black pepper to obtain minced, freezing and thawing without oxygen access fresh leaves avoyskoy cabbage and molding them into minced to obtain rolls, blanching and cutting carrot and its mixing with the remainder of the onions, consistent packing of the resulting mixture, rolls and bone broth, sealed and sterilized at the following flow components pbw .: beef 70.42-72.46 pork 60.24-75.76 bacon 31 cabbage 490 onion 128-129.64 carrot 48-49.23 wheat bread 80 chicken eggs 32 salt 12 Pyrolysis wood CO ₂ extract 0.002 marjoram four caraway 2 black pepper 0.6 bone broth before the release of the target product 1000.