RU2303906C1 - Method for production of canned stuffed cabbage leaves - Google Patents

Abstract

FIELD: canned goods from meat and vegetables.

SUBSTANCE: claimed method includes wild bird meat cutting and chopping; chestnut cooking, shelling and chopping; smoked pork chopping; blending of abovementioned components with table salt, black pepper, and nutmeg to produce mince; fresh white cabbage leaves freezing and defrosting in oxygen-free atmosphere. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Stuffed cabbage leaves are pre-packed with dry white vine and bone broth, 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 cooking a culinary dish "Cabbage rolls like hunting", which involves cooking, peeling and chopping chestnuts in a meat grinder, cooking and chopping poultry meat in a meat grinder, chopping smoked meat in a meat grinder, mixing the listed components with table salt, black pepper and nutmeg with obtaining minced meat, boiling for 10-15 minutes in drinking water, cooling and disassembling fresh white cabbage on leaves, forming minced meat into cabbage leaves to obtain cabbage rolls, placing them in a roasting pan, hall taste dry white wine and chicken broth and stew for 3 hours to obtain the finished dish (Petrochenko V.V., Pilipchuk N.I., Polyakov D.N. Recipes of French cuisine - M .: Food industry, 1968, p.191 )

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 preparing canned food "Cabbage rolls is hunting" involves preparing the recipe components, cutting and chopping the meat of wild poultry, cooking, cleaning and chopping the chestnuts, chopping the smoked meats, mixing the listed ingredients with salt, black pepper and nutmeg with mincemeat, freezing and defrosting without oxygen access of leaves of fresh white cabbage and forming minced meat in them to get stuffed cabbage, packing stuffed cabbage, dry white vi and bone broth and the next flow components pbw .:

wild poultry 76.92 smoked meat 88.46 cabbage 706.73 chestnuts 84.62 dry white wine 96.15 salt eleven black pepper 0.1 nutmeg 0.02 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 wild bird meat is cut and cutted. Prepared chestnuts are boiled, peeled and cutted. Prepared smoked meats. The listed components are mixed with table salt, black pepper and nutmeg to obtain minced meat.

Prepared fresh cabbage is sorted into leaves, frozen, preferably slow, and defrosted without oxygen.

Forcemeat is formed into cabbage leaves to produce cabbage rolls.

Stuffed cabbage, dry white wine and bone broth 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 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. It amounted to a test product of 9.7 · 10 ⁴ and for a control product of 7 · 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 of preparing canned food, which involves preparing recipe components, cutting and chopping wild poultry meat, cooking, peeling and chopping chestnuts, cutting pig meat, mixing the listed ingredients with table salt, black pepper and nutmeg to produce minced meat, freezing and defrosting without access to leaf oxygen fresh white cabbage and forming minced meat in them to get stuffed cabbage, packing stuffed cabbage, dry white wine and bone broth at the next consumption of components wt.h .: wild poultry 76.92 smoked meat 88.46 cabbage 706.73 chestnuts 84.62 dry white wine 96.15 salt eleven black pepper 0.1 nutmeg 0.02 bone broth before the release of the target product 1000, sealing and sterilization.