RU2461233C1 - Method for production of preserves "cabbage rolls filled with heart and lights" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the organ meats preserves production technology. The method envisages recipe components preparation, lights cutting, cooking and mincing, heart cutting and mincing, carrots and bulb onions cutting and sauteing in melted fat, the listed components mixing with salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, mince moulding into cabbage leaves to produce cabbage rolls, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method for the production of canned food "Stuffed cabbage stuffed with heart and lungs", which includes preparing the recipe components, cutting, cooking and grinding on a top of the lungs, cutting and grinding on a top of the heart, cutting and sautéing carrot and onion in melted fat, mixing the listed components with salt and bitter black pepper to obtain minced meat, sorting into leaves and blanching fresh cabbage and forming minced meat into cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar ra, salt, black pepper and fragrant pepper to the sauce, cabbage and sauce packing, sealing and sterilization (Handbook of canned production Volume 3 -. M .: Food Industry 1971, s.224-225).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food "Stuffed cabbage stuffed with heart and lungs", which involves preparing the recipe components, cutting, cooking and grinding on the top of the lungs, cutting and grinding on the top of the heart, cutting and sautéing carrots and onions in melted fat mixing the listed components with salt and black bitter pepper to obtain minced meat, sorting into leaves and blanching fresh cabbage and forming the minced meat into cabbage leaves to produce cabbage rolls, mixing the volume mashed potatoes, drinking water, sugar, salt, bitter pepper and allspice to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, sunflower flour is added to the composition of the sauce, which is poured with drinking water before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:

heart 154.4 lungs 164.8 melted fat 72,4 onion 95.2-96.4 carrot 47.4-48.6 fresh white cabbage 771.6 sunflower flour 5.3 tomato puree, in terms of 12% solids 126.4 sugar 15.6 salt 8 black bitter pepper one allspice 0.12 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared lungs are cut, cooked until cooked and ground in a spinning top.

The prepared heart is cut and ground in a spinning top.

Prepared carrots and onions are chopped and sautéed in melted fat.

The listed components in a recipe ratio are mixed with approximately 50% of the recipe amount of salt and ground approximately 90% of the recipe amount of black pepper to produce minced meat.

Prepared fresh white cabbage is sorted into leaves and blanched in hot water.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with tomato puree, drinking water, sugar, the remaining amount of salt and ground remaining amount black bitter pepper and allspice to produce sauce.

Stuffed cabbage and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 8, containing products obtained by the described technology and by the closest analogue, was opened and mounted in a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Stuffed cabbage stuffed with heart and lungs", which includes preparing recipe components, cutting, cooking and grinding on a top of the lungs, cutting and grinding on a top of the heart, cutting and sautéing carrots and onions in melted fat, mixing the listed components with salt and bitter black pepper to obtain minced meat, sorting into leaves and blanching fresh cabbage and forming minced meat into cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar, salt, bitter black pepper and allspice to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce is additionally introduced sunflower flour, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:
heart 154.4 lungs 164.8 melted fat 72,4 onion 95.2-96.4 carrot 47.4-48.6 fresh white cabbage 771.6 sunflower flour 5.3 tomato puree, in terms of 12% solids 126.4 sugar 15.6 salt 8 black pepper one allspice 0.12 water before the release of the target product 1000