RU2461246C1 - Method for production of preserves "dolma in cabbage leaves" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation. Additionally the method envisages rice cooking till double weight increase, mutton chopping, mixing mutton, part of bulb onions, rice, cilantro, basil, majoram and thyme greens, part of salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce dolma, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with bone broth, tomato paste and the remaining salt to produce filling, packing, sealing and sterilisation of the dolma, apples, dried apricots, the remaining bulb onions and filling.

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

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of producing canned food "Tolma in cabbage leaves", which provides for the preparation of prescription components, sorting into leaves, freezing and defrosting fresh white cabbage, cooking to double the mass of rice, cutting onions, apples, dried apricots and green cilantro, basil, marjoram and thyme , mutting lamb, mixing lamb, parts of onions, rice, cilantro, basil, marjoram and thyme, parts of salt and black bitter pepper to produce minced meat and molding it into cabbage leaves to obtain we mixing bone broth, tomato paste, melted butter and the remaining part to give the salt filling, packing tolma, apples, apricots, the remainder of the onions and filling, sealing and sterilization (RU 2302796 C1, 2007).

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 producing canned food “Tolma in cabbage leaves”, which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh white cabbage, cooking to double the weight of rice, cutting onions, apples, dried apricots and green cilantro , basil, marjoram and thyme, lamb chop, mixing lamb, parts of onion, rice, cilantro, basil, marjoram and thyme, part of salt and black bitter pepper to obtain minced meat and molding leaves with tolma, mixing bone broth, tomato paste and the rest of the salt to obtain a fill, packing of tolma, apples, dried apricots, the remaining part of onions and pouring, sealing and sterilization according to the invention, in addition to the filling, use sunflower flour, which before mixing, pour bone broth and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:

mutton 287.8-315 fresh white cabbage 367.5 onion 64.8-47.4 apples 54.7 dried apricots 40 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 rice 10 sunflower flour 10 tomato paste, in terms of 30% solids content 10 salt 12 black bitter pepper 0.8 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is disassembled into leaves, frozen and defrosted.

Prepared rice is boiled until a double increase in mass.

Prepared apples, dried apricots, onions and cilantro, basil, marjoram and thyme are cut.

The prepared mutton is cutted.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with bone broth in a weight ratio of about 1: 5 and allowed to swell.

Lamb, rice, cilantro, basil, marjoram, and thyme and approximately 66% of the recipe amount of onions are mixed with approximately 63% of the recipe amount of salt and ground black pepper to produce minced meat, which is formed into cabbage leaves to produce tolma.

Sunflower flour in a recipe ratio is mixed with bone broth, tomato paste and the rest of the salt to obtain a fill.

Tolma, apples, dried apricots, the remaining part of onions and pouring are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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

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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

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

Claims (1)

A method of preparing canned food “Tolma in cabbage leaves”, which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh white cabbage, cooking until the rice mass doubles; cutting onions, apples, dried apricots and green herbs cilantro, basil, marjoram and thyme, mutton mutton, mixing lamb, parts of onions, rice, green cilantro, basil, maoyran and thyme, parts of salt and black pepper to obtain minced meat into cabbage leaves, with obtaining tolma, mixing bone broth, tomato paste and the rest of the salt to obtain pouring, sealing and sterilization, characterized in that the composition of the pouring additionally uses sunflower flour, which before mixing the bay t bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight .:
mutton 287.8-315 fresh white cabbage 367.5 onion 64.8-47.47 apples 54.7 dried apricots 40 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 rice 10 sunflower flour 10 tomato paste, in terms of 30% solids content 10 salt 12 black pepper 0.8 bone broth before the release of the target product 1000