RU2468628C1 - "tulma" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, rice cooking till weight increases by 150%, bulb onions cutting and sauteing in butter, chopping part of them and straining the remaining bulb onions, carrots cutting, sauteing in butter and straining, mutton chopping, fresh white cabbages taking to leaves, freezing and defrostation, sunflower flour pouring with bone broth and maintenance for swelling, mixing mutton, the chopped part of bulb onions, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves and chicken egg-washing to produce tulma, mixing carrots, the strained part of bulb onions, sunflower flour, tomato paste, bone broth, sour cream, the remaining salt, the remaining black hot pepper and laurel leaf, the mixture cooking to produce a sauce; the tulma and sauce packing, sealing and sterilisation.

EFFECT: method 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 for the production of canned food "Tulma", which provides for the preparation of recipe components, boiling to increase the mass by 150% rice, cutting and sautéing onion in butter, chopping part of it and rubbing the remaining part, cutting, sautéing in butter and rubbing carrots, chopping mutton, sorting into leaves, freezing and defrosting fresh cabbage, mixing mutton, chopped onion, part salt and part black bitter pepper to obtain minced meat, molding it into empty leaves and greasing with chicken eggs to produce tulma, mixing carrots, mashed onions, tomato paste, bone broth, sour cream, the rest of the salt and the rest of the black bitter pepper and cooking to get the sauce, packing the tulma, sauce and bay leaf, sealing and sterilization (RU 2278546 C2, 2006).

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 of producing canned food "Tulma", which involves preparing the recipe components, boiling to increase the mass by 150% rice, cutting and sautéing onion in butter, chopping part of it and rubbing the remaining part, cutting, sautéing in cream oil and rub carrots, lamb chopping, disassembling onto leaves, freezing and defrosting fresh white cabbage, mixing lamb, chopped onion, part of salt and part of bitter black pepper with sauce minced meat, molding it into cabbage leaves and greasing it with chicken eggs to produce tulma, mixing carrots, mashed onions, tomato paste, bone broth, sour cream, the remaining part of salt and the remaining part of bitter black pepper and cooking with sauce, packing the tulma, sauce and bay leaf, sealing and sterilization, according to the invention, the bay leaf is introduced into the sauce and in addition it uses sunflower flour, which is poured with bone broth before mixing and allowed to swell, and Components used in the following ratio of expenses, parts by weight .:

mutton 368-402.8 chicken eggs twenty butter 22 fresh white cabbage 652 carrot 64-65.6 onion 156-158 rice 180 sunflower flour eighteen sour cream 128 tomato paste, in terms of 30% solids content 173 salt fifteen black bitter pepper 0.3 Bay leaf 0.4 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 rice is cooked to an increase in mass by 150%.

Prepared onions are cut and sautéed in butter, then about 40% of its recipe amount is cutted and the rest is wiped.

Prepared carrots are chopped, sautéed in butter and rubbed.

The prepared mutton is cutted.

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

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, chopped onions and rice in a recipe ratio are mixed with approximately 64% of the recipe amount of salt and approximately 73% of the recipe amount of ground black pepper to produce minced meat, which is formed into cabbage leaves and greased with chicken eggs to produce tulma.

The carrots, mashed part of onions and sunflower flour in a recipe ratio are mixed with bone broth, sour cream, tomato paste, the remaining part of salt and ground remaining part of bitter black pepper and bay leaf. The resulting mixture is boiled until a solids content of about 21.5% is obtained to obtain a sauce.

Tulma and sauce 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. The remaining costs presented in the form of intervals cover their 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 "Konservlodozyot", 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. After 15-20 minutes, the experimental product completely drained from the can. The sauce of the product according to 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 “Tulma”, which includes preparing the recipe components, boiling rice with onions of 150% weight, cutting and sautéing onion in butter, chopping part of it and rubbing the remaining portion, cutting, sautéing in butter and rubbing carrots, mutton chopping , sorting into leaves, freezing and defrosting fresh cabbage, mixing mutton, chopped onion, part salt and part black bitter pepper to produce minced meat, molding it into cabbage leaves and greasing with chicken eggs to produce tulma, mixing carrots, mashed onions, tomato paste, bone broth, sour cream, the rest of the salt and the rest of the black bitter pepper and cooking to get the sauce, packing the tulma, sauce and bay leaf, sealing and sterilization, characterized in that the bay leaf is introduced into the sauce and in addition, sunflower flour is used in its composition, which is poured with bone broth and mixed for swelling before mixing, and the components are used the next time regarding costs, parts by weight:
mutton 368-402.8 chicken eggs twenty butter 22 fresh white cabbage 652 carrot 64-65.6 onion 156-158 rice 180 sunflower flour eighteen sour cream 128 tomato paste in terms of 30% solids content 173 salt fifteen black pepper 0.3 Bay leaf 0.4 bone broth before the release of the target product 1000