RU2483642C1 - Method for production of preserves "cabbage rolls filled with sea scallops" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the molluscs preserves production technology. The method envisages recipe components preparation, bulb onions cutting, sauteing in margarine and chopping, sea scallops poaching, frying in margarine and chopping, rice cooking till weight increases by 150%, the listed components mixing with melted margarine, part of salt and black hot pepper to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, mince moulding to produce cabbage rolls, wheat flour sauteing, sunflower flour pouring with drinking water and maintenance for swelling, wheat flour and sunflower flour mixing with sour cream, the remaining salt and CO₂- extract of black hot pepper to produce a sauce, the cabbages 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 shellfish.

A known method for the production of canned food "Stuffed cabbage with scallop", which provides for the preparation of recipe components, cutting onions, stewing scallops, combining them together, boiling rice to a mass of 150%, mixing the listed ingredients with melted margarine, some salt and bitter black pepper with minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat to get stuffed cabbage, stirring wheat flour and mixing it with sour cream, with ivochnym oil, the remainder of the salts and CO ₂ extract of black pepper to obtain sauce, sauce and cabbage packing, sealing and sterilizing (RU 2278565 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 with scallop", which involves preparing the recipe components, cutting and chopping onions, stewing and chopping scallop, cooking until the mass is increased by 150% rice, mixing the listed components with melted margarine, part of salt and bitter black pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat to get stuffed cabbage, sautéing wheat flour and mixing it with sour cream, the remaining salt and CO ₂ extract of bitter black pepper to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, chopped onions are sautéed in margarine, roasted scallop fried in margarine, in 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:

scallop 1421.3 margarine fourteen fresh white cabbage 330 onion 48-48.6 rice 22 Wheat flour 25 sunflower flour 25 sour cream one hundred salt eighteen black pepper 0.2 Bitter black pepper CO ₂ extract 0.001 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped, sautéed in margarine and cutted.

The prepared scallop is allowed, fried in margarine and cutted.

Prepared rice is cooked to an increase in mass by 150%.

The listed components are mixed in a recipe ratio with approximately 76% of the recipe amount of salt and ground 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 wheat flour passer.

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.

Wheat and sunflower flour in the recipe ratio are mixed with sour cream, the remaining part of the salt and CO ₂ -extract of black bitter pepper 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. Shown in the form of an interval onion consumption covers its possible change in the shelf life 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 15-20 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 scallop", which involves preparing the recipe components, cutting and chopping onions, stewing and chopping scallops, boiling rice with a mass of 150%, mixing the listed ingredients with melted margarine, some salt and bitter black pepper obtaining minced meat, sorting it into leaves, freezing and defrosting fresh cabbage and forming minced meat to produce cabbage rolls, sautéing wheat flour and mixing it with sour cream left over with a part of salt and a CO ₂ extract of bitter black pepper to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the chopped onions are sautéed in margarine, the scallop is roasted in margarine, and sunflower flour is added to the sauce, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
scallop 1421.3 margarine fourteen fresh white cabbage 330 onion 48-48.6 rice 22 Wheat flour 25 sunflower flour 25 sour cream one hundred salt eighteen black pepper 0.2 Bitter black pepper CO ₂ extract 0.001 water before the release of the target product 1000