RU2367204C1 - Method for manufacturing preserves "stuffed cabbage rolls with rice and texturate" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: soya texturate is soaked in drinking water until its mass is four time increased. Rice is boiled until mass doubles. Listed components are mixed with salt to obtain mince. White cabbage leaves are frozen and defrosted without oxygen access, and minced meat is formed in them to prepare rolls. Carrots and raw onions are cut, browned in melted butter and strained. Wheat flour is sauteed in melted butter. Carrots, raw onions, wheat flour, tomato paste, bone broth, sugar, table salt and black bitter pepper are mixed to obtain sauce. Cabbage rolls and sauce are packed in a ratio specified. Then hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

The invention relates to the production technology of canned vegetables.

A known method of producing a culinary dish "Cabbage rolls with rice and texturate", which includes preparing the recipe components, pouring hot potable water and holding soybean texture for 30 minutes, boiling rice, mixing the listed ingredients to produce minced meat, boiling in salted water until half-ready and disassembling leaves of white cabbage, molding minced meat in them to get cabbage rolls, putting them in a stew-pan greased with butter, pouring tomato sauce and baking to get the finished dish (Collection p tseptur dishes and food products from soybeans and soy products for catering Ed Grave MP -.. M .: DeLi print, 2002, s.294-295).

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 with rice and texturate" involves preparing the recipe components, soaking in potable water up to four times the mass of soybean texture, cooking to double the weight of rice, mixing the listed components with table salt to obtain minced meat, freezing and defrosting without oxygen access of cabbage leaves and forming minced meat in them to produce cabbage rolls, cutting, sautéing in ghee and rubbing carrots and onions, straining wheat flour in ghee, mixing carrots, onions, wheat flour, tomato paste, bone broth, sugar, table salt and black bitter pepper to obtain sauce, packing stuffed cabbage and sauce at the next consumption of components, wt.h .:

soybean texturate 40 melted butter 52 White cabbage 683.2 carrot 28.08-28.8 onion 9.36-9.48 rice 36 Wheat flour eighteen tomato paste 30% fifty sugar 40 salt 12 black pepper 0.1 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 soya texturate is soaked in drinking water to a fourfold increase in mass. Prepared rice is boiled until a double increase in mass. The listed components are mixed with sodium chloride to obtain minced meat.

Prepared white cabbage is sorted into leaves, which are subjected to freezing, preferably slow, and defrosted without oxygen, and then minced in them to produce stuffed cabbage.

Prepared carrots and onions are chopped, sautéed in ghee and wiped. Prepared wheat flour is sautéed in ghee. The listed components are mixed with tomato paste, bone broth, sugar, sodium chloride and bitter black pepper 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. 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the 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 2.3.2.1078-01. 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 8.4 · 10 ⁴ and for the control of 6.4 · 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 for the production of canned food, which involves preparing the recipe components, soaking in drinking water up to a four-fold increase in the mass of soybean texture, cooking to a twofold increase in the mass of rice, mixing the listed components with sodium chloride to produce minced meat, freezing and defrosting the cabbage leaves without oxygen and forming them minced meat with cabbage rolls, cutting, sautéing in ghee and rubbing carrots and onions, sautéing wheat flour in ghee, with eshivanie carrots, onions, wheat flour, tomato paste, bone broth, sugar, salt and black pepper to obtain sauce, sauce and cabbage packing, sealing and sterilizing the next flow components pbw .:
soybean texturate 40 melted butter 52 White cabbage 683.2 carrot 28.08-28.8 onion 9.36-9.48 rice 36 Wheat flour eighteen tomato paste in terms of 30% fifty sugar 40 salt 12 black pepper 0.1 bone broth before the release of the target product 1000