RU2474368C1 - "caviar-and-vegetable cabbage rolls" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, cooking rice till double weight increase, mixing and mincing carrots, bulb onions and the chopped part of cabbage leaves and addition of screened caviar, rice and part of salt to produce mince, blanching the remaining cabbage leaves and moulding mince into them to produce cabbage rolls, mixing flour, tomato paste, drinking, sugar, the remaining salt, black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. The invention novelty is as follows: one uses in the sauce composition sunflower flour that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: screened caviar - 255.1; vegetable oil - 13.1; fresh white cabbages - 466.3; carrots - 72.3-74.1; bulb onions - 73.4-74.4; rice - 130.6, sunflower flour - 13.1, tomato paste in conversion to 30% dry substances content - 94.3, acetic acid in conversion to 80% concentration - 0.46, sugar - 26.3, salt - 16.2, black hot pepper - 0.13, allspice - 0.11, cloves - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 cl

Description

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

A known method for the production of canned food "Caviar-vegetable cabbage rolls", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh cabbage leaves and shredding parts of them, boiling them to twice the rice mass, mixing and grinding in a spinning top carrots, onions and shredded portions of cabbage leaves and adding breakdown caviar, rice and part of salt to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them obtaining cabbage rolls, sautéing wheat flour in vegetable oil, mixing it with vegetable oil, tomato paste, drinking water, sugar, the rest of the salt, bitter black pepper, allspice, cloves and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Food industry, 1971, S. 426-489).

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 "Caviar-vegetable cabbage rolls", which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, disassembling fresh cabbage leaves and shredding them, cooking them to double the mass of rice mixing and chopping carrots, onions and shredded portions of cabbage leaves and adding crushed caviar, rice and a portion of salt to obtain minced meat, blanching the remainder of the cabbage leaf ev and molding minced meat in them to get cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the rest of salt, bitter pepper, allspice, cloves and bay leaf, cooking and adding acetic acid to make a sauce, packing stuffed cabbage and sauce , sealing and sterilization, according to the invention, in the composition of the sauce use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

breakdown caviar 255.1 vegetable oil 13.1 fresh white cabbage 466.3 carrot 72.3-74.1 onion 73.4-74.4 rice 130.6 sunflower flour 13.1 tomato paste, in terms of 30% solids content 94.3 acetic acid, calculated on 80% concentration 0.46 sugar 26.3 salt 16,2 black pepper 0.13 allspice 0.11 clove 0.11 Bay leaf 0,03 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared fresh cabbage is sorted into leaves, of which approximately 22% by weight, preferably the smallest, are chopped and the rest are blanched,

Prepared rice is boiled until a double increase in mass.

Carrots, onions and the shredded portion of cabbage leaves are mixed in a recipe ratio and ground in a spinning top. Breakdown caviar, rice and approximately 37% of the recipe amount of salt are added to the ground mass to produce minced meat, which is formed into blanched cabbage leaves to produce cabbage rolls.

Prepared sunflower flour in accordance with 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 paste, drinking water, sugar, the rest of the salt and ground black pepper bitter, allspice, cloves and bay leaves. The resulting mixture was boiled until a dry matter content of about 15% was reached, and acetic acid was added to give a sauce.

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

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 1990, p.124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage 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 "Caviar-vegetable cabbage rolls", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, sorting fresh cabbage leaves and shredding parts thereof, boiling them to double the rice mass, mixing and chopping carrots on top , onions and chopped part of the cabbage leaves and adding breakdown caviar, rice and part of the salt to obtain minced meat, blanching the remaining part of the cabbage leaves and forming minced meat in them to obtain m stuffed cabbage, mixing flour, tomato paste, drinking water, sugar, the rest of salt, bitter pepper, allspice, cloves and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that in the composition of the sauce use sunflower flour, which before mixing is poured with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
breakdown caviar 255.1 vegetable oil 13.1 fresh white cabbage 466.3 carrot 72.3-74.1 onion 73.4-74.4 rice 130.6 sunflower flour 13.1 tomato paste, in terms of 30% solids content 94.3 acetic acid, calculated on 80% concentration 0.46 sugar 26.3 salt 16,2 black bitter pepper 0.13 allspice 0.11 clove 0.11 Bay leaf 0,03 water before the release of the target product 1000