RU2305965C1 - Method for manufacturing canned food "goloubets po-grecheski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to freezing and defrosting the leaves of red cabbage at oxygen-free technique, cutting cooked sausage, wheat bread, preferably dry, should be wetted in drinking water for further cutting followed by mixing the above-mentioned components with hen eggs, table mustard, acetic acid and common salt to obtain the stuffing and forming it into red cabbage leaves to obtain the goloubets. One should cut and roast lard to mix it with apple puree, common salt and drinking water. Goloubets and the mixture obtained should be packed, sealed and sterilized. The innovation enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of manufacturing a culinary dish "Cabbage rolls from red cabbage", which involves soaking in drinking water and chopping wheat bread in a meat grinder, grinding sausages in a meat grinder, mixing the listed ingredients with chicken eggs, table mustard, vinegar and table salt to obtain minced meat, sorting into leaves and scalding fresh red cabbage, shaping the minced meat into cabbage leaves to get stuffed cabbage and frying them with bacon, slicing apples, putting stuffed cabbage and apples in a pan and stewing until g the characteristics of obtaining the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p.127).

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 "Cabbage rolls from red cabbage" involves preparing the recipe components, slicing cooked sausages, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, table mustard, acetic acid and sodium chloride to obtain minced meat, freezing and defrosting without oxygen access of leaves of fresh red cabbage and forming minced meat in them to produce stuffed cabbage, cutting and frying bacon and mixing it with applesauce, table salt and drinking water, packing stuffed cabbage and the mixture obtained at the following component consumption, parts by weight:

boiled sausage 330 bacon 40 chicken eggs 40 red cabbage 367.5 applesauce 210 wheat bread 5 table mustard fifteen acetic acid in terms of 80% 0.2 salt 8 water 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 cooked sausage cutted. Prepared wheat bread, preferably stale, is soaked in drinking water and cutted. The listed components are mixed with chicken eggs, table mustard, acetic acid and sodium chloride to obtain minced meat.

Prepared fresh red cabbage is disassembled into leaves, frozen, preferably slow, and defrosted without oxygen. Stuffing is molded into cabbage leaves to obtain cabbage rolls.

The prepared bacon is cut, fried and mixed with applesauce, table salt and drinking water.

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

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid.

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 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 a pilot product of 11.8 · 10 ⁴ and for the control product of 7.4 · 10 ⁴ .

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

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, slicing cooked sausages, soaking in drinking water and chopping wheat bread, mixing the listed ingredients with chicken eggs, table mustard, acetic acid and sodium chloride to obtain minced meat, freezing and defrosting without fresh oxygen of fresh red-headed leaves cabbage and forming minced meat in them to get cabbage rolls, cutting and frying bacon and mixing it with applesauce, table salt and drinking water, fas Patent Application cabbage and the resulting mixture, sealing and sterilizing the next flow components pbw .: boiled sausage 330 bacon 40 chicken eggs 40 red cabbage 367.5 applesauce 210 wheat bread 5 table mustard fifteen acetic acid in terms of 80% 0.2 salt 8 drinking water Before the release of the target product 1000