RU2306744C1 - Method for production of canned goods from cabbage and squid - Google Patents

Abstract

FIELD: canned goods from fish and vegetables.

SUBSTANCE: claimed method includes fresh cabbage cutting and freezing; squid fillet chopping; rice boiling up to double mass enhancing; onion cutting and roasting in vegetable oil. Abovementioned components are blended in oxygen-free atmosphere with hen eggs, bay leaf, black pepper and table salt to produce mince. Mince is formed. Parsley green is cut. Wheat flow is sautéed in melt butter and blended with sour cream, fish broth, tomato paste, table salt, black pepper, and bay leaf to produce souse. Formed mince and souse are pre-packed, sealed and sterilized to produce target product.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned food based on aquatic organisms.

A known method of producing a culinary dish "Stuffed cabbage chopped with squid", which involves boiling in salted water until half cooked, cooling and chopping fresh cabbage, cooking fried rice, cutting and sautéing onions, chopping squid fillet in a meat grinder, mixing the listed ingredients with white sauce, eggs, salt and bitter black pepper to obtain minced meat, molding, frying, pouring sour cream and tomato sauce, stewing until cooked and sprinkling parsley with flooring reading the finished dish (Y. I. Magidov. Dishes from non-fish products of the sea. - M.: Light and food industry, 1983, p. 37).

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 "Stuffed cabbage chopped with squid" involves preparing the recipe components, cutting and freezing fresh white cabbage, slicing the squid fillet, boiling it to double the mass of rice, cutting and sautéing onion in melted butter, mixing the listed components without access of oxygen with chicken eggs, salt, black pepper and bay leaf to obtain minced meat and its formation to obtain cabbage rolls, cutting greenery ears, straining wheat flour in ghee and mixing it with sour cream, fish stock, tomato paste, table salt, bitter black pepper and bay leaf to obtain sauce, packing stuffed cabbage, parsley and sauce at the following consumption of components, parts by weight:

squid fillet 200 chicken eggs 26.67 melted butter 18.33 cabbage 408.33 rice 25 onion 156-158 parsley 12.5 Wheat flour 16.67 sour cream 166.67 tomato paste in terms of 30% 5.56 salt 12 black pepper 0.4 Bay leaf 0.08 fish stock 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 cut and subjected to freezing, preferably slow. Prepared squid fillet cutter. Prepared rice is boiled until a double increase in mass. Prepared onions are chopped and sautéed in ghee. The listed components are mixed without oxygen with chicken eggs, salt, black pepper and bay leaf to obtain minced meat. Stuffing is formed to obtain cabbage rolls. Prepared parsley is chopped.

Prepared wheat flour is sautéed in ghee and mixed with sour cream, fish broth, tomato paste, salt, bitter black pepper and bay leaf to obtain a sauce.

Stuffed cabbage, parsley and sauce are Packed at the above components, seal and sterilize to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, 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 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 12.1 · 10 ⁴ for the experimental product and 7 · 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 for the production of canned food, which includes preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling rice with a double mass, cutting and sautéing onion in ghee, mixing the listed components without oxygen with chicken eggs, salt, pepper black bitter and bay leaves to obtain minced meat and its formation with the formation of cabbage rolls, cutting parsley, sautéed wheat flour in ghee and mixed e sour cream, fish broth, tomato paste, table salt, black pepper and bay leaf to obtain sauce, packing cabbage, parsley and sauce with the following flow components pbw .: squid fillet 200 chicken eggs 26.67 melted butter 18.33 cabbage 408.33 rice 25 onion 156-158 parsley 12.5 Wheat flour 16.67 sour cream 66.67 tomato paste in terms of 30% 5.56 salt 12 black pepper 0.4 Bay leaf 0.08 fish stock before the release of the target product 1000, sealing and sterilization.