RU2482708C1 - 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, heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in melted fat and milling, the listed components mixing with part of salt and part of black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, 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 chopping the top of the heart and lungs, cutting, sautéing in vegetable oil and chopping carrots and onions in the top, mixing the listed components with part of the salt and part of black bitter pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat into cabbage leaves to produce cabbage rolls, mixing tomato mashed potatoes, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper and allspice with obtaining sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2277814 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 for the production of canned food "Stuffed cabbage stuffed with heart and lungs", which involves preparing the recipe components, cutting, boiling and chopping the top of the heart and lungs, cutting, sautéing and chopping carrots and onions in the top, mixing the listed components with part of salt and part of black bitter pepper to get minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat into cabbage leaves to get stuffed cabbage, mixing tomato puree, drinking water, sugar, the remaining part of the salt, the remaining part of bitter pepper and allspice to obtain sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, carrots and onions are passaged in melted fat, 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 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 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 heart and lungs are cut, boiled and ground in a spinning top.

Prepared carrots and onions are chopped, sautéed in melted fat and ground in a spinning top,

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 disassembled into leaves, frozen and defrosted.

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).

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 food "Stuffed cabbage stuffed with heart and lungs", which involves preparing the recipe components, cutting, cooking and chopping the top of the heart and lungs, cutting, sautéing and chopping carrots and onions in the top, mixing the listed components with part of salt and part of black pepper bitter with obtaining minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat in cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper and allspice to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the carrots and onions are passaged in melted fat, the sunflower flour is added to the sauce, which before mixing poured with drinking water and kept for swelling, 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 pepper one allspice 0.12 water before the release of the target product 1000