RU2308840C1 - Method for production of canned stuffed cabbage leaves - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes beef chopping and blending with table salt, black pepper and nutmeg to produce mince; Savoy cabbage leaves slow freezing and defrosting in oxygen-free atmosphere; wheat flout sautéing in vegetable oil and blending thereof with table salt and bone broth to produce souse. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Stuffed cabbage leaves and souse are 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 producing a culinary dish "Cabbage rolls in German", which includes dismantling fresh Savoy cabbage on leaves, pouring it with salt boiling water, holding for 2 minutes, folding it into a colander for draining, sprinkling with bitter nutmeg and pepper and forming ground beef in them with obtaining cabbage rolls, frying them over high heat in margarine until a brown color appears, adding boiling water, closing with a lid, heat treatment in an oven for 45 minutes with medium heating and separating cabbage rolls from liquid phase thickening last wheat flour to obtain a sauce and the formation of the finished dishes and sauces cabbage (Brassica Solovykh ZH and vegetables are cooked, - L .: Agropromizdat, 1988, p.123).

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 goods Stuffed cabbage in German involves preparing the recipe components, chopping the beef and mixing it with salt, black pepper and nutmeg to produce minced meat, freezing and defrosting oxygen-free leaves of fresh Savoy cabbage and forming minced meat in them to get stuffed cabbage, straining wheat flour in vegetable oil and mixing it with sodium chloride and bone broth to obtain sauce, packing stuffed cabbage and sauce with the following consumption of components, parts by weight:

beef 306.18-315.06 vegetable oil 43,48 savoy cabbage 798.91 Wheat flour fifty salt 12 black pepper 0.5 nutmeg 0.5 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 beef is cut and mixed with salt, black pepper and nutmeg to produce minced meat.

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

The prepared wheat flour is sautéed in vegetable oil and mixed with sodium chloride and bone broth to obtain a sauce.

Stuffed cabbage and sauce 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II.

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 estimated by the number of ciliates per 1 cm ^{3 of} product. It was 12.1 · 10 ⁴ for the experimental product and 8.1 · 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 involves preparing the recipe components, cutting the beef and mixing it with table salt, black pepper and nutmeg to produce minced meat, freezing and defrosting without oxygen oxygen the leaves of fresh Savoy cabbage and forming minced meat in them to produce stuffed cabbage, sautéing in vegetable wheat flour oil and its mixing with table salt and bone broth to obtain sauce, packing stuffed cabbage and sauce, sealing and sterilization at the next consumption of comp nents, parts by weight .: beef 306.18-315.06 vegetable oil 43,48 savoy cabbage 798.91 Wheat flour fifty salt 12 black pepper 0.5 nutmeg 0.5 bone broth before the release of the target product 1000