RU2302760C1 - Method for manufacturing canned food "tolma in cabbage leaves" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. The suggested canned food should be prepared due to freezing and defrosting the leaves of fresh white head cabbage at oxygen-free technique, boiling rice till its two-fold increase by weight, cutting the mutton, chopping onions, the greens of coriander, basil, marjoram and thyme, quince and dried apricots, mixing the rice, the mutton, the part of onions, the greens of coriander, basil, marjoram and thyme, common salt and hot black pepper to obtain the stuffing followed by forming it into cabbage leaves to obtain the tolma. During heating one should mix bone broth, tomato paste, melted butter and common salt to obtain the medium followed by packing the tolma, the rest part of onions, quince, dried apricots and medium to be sealed and sterilized then. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Tolma in cabbage leaves", involving boiling fresh white cabbage in salted water until half ready and cooking it for leaves, cooking until half-cooked rice, cutting onions, cilantro, basil, marjoram and thyme, quince and dried apricots, chopping lamb in a meat grinder, frying tomato puree in ghee, mixing rice, lamb, parts of onion, cilantro, basil, marjoram and thyme, table salt and pepper to produce minced meat, molding it into cabbage leaves I'm getting tolma, successively laying lamb bones and a layer of cabbage leaves, placing tolma on them, laying quince, dried apricots and the remaining onions between it, adding tomato puree and drinking water, stewing over low heat until cooked and removing the bones to get ready dishes (A. Piruzyan and others. Armenian culinary. - M.: Economics, 1971, p. 74-75).

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 “Tolma in cabbage leaves” involves preparing the recipe components, freezing and defrosting the oxygen of fresh white cabbage leaves without oxygen, cooking to double the mass of rice, chopping lamb, cutting onions, green cilantro, basil, marjoram and thyme, quince and dried apricots, mixing rice, lamb, parts of onions, cilantro, basil, marjoram and thyme, salt and black bitter pepper to obtain minced meat, its forms vanie in cabbage leaves to obtain tolma, mixing under heating bone broth, tomato paste, melted butter and salt to obtain pouring packing tolma remaining portion of onions, quince, apricots, and pouring the next flow, wt. hours:

mutton 287.77-314.96 cabbage 367.5 rice 10 onion 46.8-47.4 tomato paste in terms of 30% 10 melted butter twenty quince 54.65 dried apricots 40 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 salt 12 black pepper 0.8 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 fresh white cabbage is sorted into leaves, frozen, preferably quickly, and defrosted without oxygen.

Prepared rice is boiled until a double increase in mass. The prepared mutton is cutted. Prepared onions, cilantro, basil, marjoram and thyme, quince and dried apricots are cut.

Next, they mix rice, lamb, about 2/3 of the recipe amount of onions, cilantro, basil, marjoram and thyme, table salt and black bitter pepper to get minced meat. Stuffing is formed into cabbage leaves to obtain tolma.

The prepared bone broth, tomato paste, ghee and table salt are mixed when heated to ensure that the melted butter maintains a flowing state with a fill.

Tolma, the remaining part of onions, quince, dried apricots and pouring 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 mutton 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 dry matter content that does not match the recipe, its consumption is converted to the equivalent dry matter 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 according to 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, they correspond to 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 11 · 10 ⁴ for the experimental product and 7.3 · 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)

1. A method for the production of canned food, which involves the preparation of prescription components, freezing and defrosting without access to oxygen the leaves of fresh cabbage, boiling to a double increase in the mass of rice, lamb chopping, cutting onions, cilantro, basil, marjoram and thyme, quince and dried apricots, mixing rice, lamb, parts of onions, cilantro, basil, marjoram and thyme, salt and black bitter pepper to produce minced meat, its molding into cabbage leaves to produce tolma, mixing with heating bone broth, tomato paste, ghee and table salt to obtain pouring, packing of tolma, the remaining part of onions, quince, dried apricots and pouring at the following consumption of components, parts by weight:

   mutton 287.77-314.96 cabbage 367.5 rice 10 onion 46.8-47.4 tomato paste in terms of 30% 10 melted butter twenty quince 54.65 dried apricots 40 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 salt 12 black pepper 0.8 bone broth before the release of the target product 1000,

   sealing and sterilization.