RU2483630C1 - Method for production of preserves "cabbage rolls with meat and maize grits in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages recipe components preparation, maize grits boiling till double weight increase, bulb onions cutting and sauteing in beef fat, beef mincing, the listed components mixing with part of salt, part of black hot pepper and part of allspice 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, the remaining salt, the remaining black hot pepper and the remaining allspice and cooking to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.

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

Description

The invention relates to the production technology of canned meat and vegetable.

A known method for the production of canned food "Stuffed cabbage with meat and corn grits in tomato sauce", which includes preparing the recipe components, boiling corn grits to double the mass, cutting and sautéing onion in beef fat, grinding beef on top, mixing the listed components with part of the salt, part of bitter black pepper and part of allspice to produce minced meat, sorted into leaves, frozen and defrosted fresh cabbage and minced meat into cabbage leaves with iem cabbage, tomato puree mixing, drinking water, sugar, salt remaining parts, the remaining parts black pepper and pepper remainder of fragrant and cooking to obtain sauce, sauce and cabbage packing, sealing and sterilizing (RU 2276946 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 canned meat production method "Stuffed cabbage with meat and corn grits in tomato sauce", which involves preparing the recipe components, boiling the corn grits to double the mass, cutting and sautéing onion in beef fat, grinding beef on top, mixing the listed components with part of salt, part of bitter black pepper and part of allspice to produce minced meat, disassembling into leaves, freezing and defrosting fresh cabbage and molding minced meat and into cabbage leaves to produce cabbage rolls, mixing tomato puree, drinking water, sugar, the remaining portion of salt, the remaining portion of bitter black pepper and the remaining portion of allspice and cooking to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, in a sauce additionally introduced 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:

beef 128.8-132.4 beef fat 60.6 fresh white cabbage 890 onion 21.3-21.5 corn grits 120,2 sunflower flour 4.3 tomato puree, in terms of 12% solids 66 sugar 18,4 salt 10.1 black pepper 0.1 allspice 0.1 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared corn grits are boiled until a twofold increase in mass.

Prepared onions are chopped and sautéed in beef fat.

Prepared beef is ground in a spinning top.

The listed components in a recipe ratio are mixed with about 64% of the recipe amount of salt and ground, about 70% of the recipe amount of black pepper and about 70% of the recipe amount of allspice 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 rest of the salt and the remaining ground bitter black pepper and the rest of the allspice. The resulting mixture is boiled until a solids content of about 14.5% is obtained to obtain a sauce.

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

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of beef 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 puree with a dry matter content that does not coincide with the recipe, recalculate its consumption to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservplodoizomat, 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 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 with meat and corn grits in tomato sauce", which involves preparing the recipe components, boiling corn grits to double the mass, cutting and sautéing onion in beef fat, chopping beef on top, mixing the listed components with part of salt, part bitter black pepper and partly allspice with minced meat, sorting into leaves, freezing and defrosting fresh cabbage and shaping minced meat into cabbage leaves to produce a goal tsov, mixing tomato puree, drinking water, sugar, the remaining part of salt, the remaining part of bitter black pepper and the remaining part of allspice and cooking with sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that sunflower flour is additionally introduced into the sauce , 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;
beef 128.8-132.4 beef fat 60.6 fresh white cabbage 890 onion 21.3-21.5 corn grits 120,2 sunflower flour 4.3 tomato puree in terms of 12% solids 66 sugar 18,4 salt 10.1 black pepper 0.1 allspice 0.1 water before the release of the target product 1000