RU2485816C1 - Method for production of preserves "cabbage rolls ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. Recipe components are prepared. Bulb onions and speck are cut and sauteed together. Beef is chopped, millet is cooked till weight increase by 150%. The listed components are mixed with part of salt and part of black hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce cabbage rolls. Garlic is grated; sunflower flour is poured with bone broth and maintained for swelling. One performs garlic and sunflower flour mixing with sour cream, bone broth, tomato paste, the remaining salt and the remaining black hot pepper to produce a sauce. The cabbage rolls and sauce are packed, sealed and sterilised.

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

Description

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

There is a known method for the production of canned food "Ukrainian cabbage rolls", which involves preparing the recipe components, cutting and jointly passaging the onions and bacon, cutting the beef, cooking until the mass is increased by 150% millet, mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, sorting into leaves, freezing and defrosting fresh cabbage and shaping minced meat into cabbage leaves to get cabbage rolls, rubbing garlic, stirring wheat flour and mixing garlic and wheat flour with sour cream, bone broth, tomato paste, the remainder of the salt and the rest of black pepper to obtain sauce, sauce and cabbage packing, sealing and sterilizing (RU 2281660 C1, 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 goods "Ukrainian cabbage rolls", which involves preparing the recipe components, cutting and co-passaging the onions and bacon, cutting the beef, cooking until the weight is increased by 150% millet, mixing the listed components with part of salt and part of pepper black bitter with obtaining minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat in cabbage leaves to obtain cabbage rolls, rubbing garlic and mixing it with m with sour cream, bone broth, tomato paste, the rest of the salt and the rest of the black bitter pepper to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention use sunflower flour, which is pre-filled with bone broth and kept for swelling, and the components used in the following ratio of expenses, max.

beef 330-339.6 bacon 15.6 fresh white cabbage 450 onion 36-36.5 garlic 5.7-6 millet thirty sunflower flour fifteen sour cream fifty tomato paste, in terms of 30% solids content 7 salt 10 black pepper 0.05 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 onions and bacon are cut, mixed in the recipe ratio and sautéed.

Prepared beef is chopped.

Prepared millet is boiled until an increase in mass by 150%.

The listed components in the recipe ratio are mixed with about 86% of the recipe amount of salt and about 90% of the recipe amount of 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.

The prepared garlic is mashed.

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.

Garlic and sunflower flour in a recipe ratio are mixed with sour cream, bone broth, tomato paste, the rest of the salt and the rest of the ground black 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. 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. 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 Konservplodozyach, 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 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 goods "Ukrainian cabbage rolls", which includes preparing the recipe components, cutting and jointing the onions and bacon, cutting the beef, cooking until the mass increases by 150% millet, mixing these components with part of the salt and part of the black bitter pepper to get the stuffing, disassembling on leaves, freezing and defrosting fresh cabbage and forming minced meat in cabbage leaves to get cabbage rolls, rubbing garlic and mixing it with flour, sour cream, bone broth, tomato paste, the rest of the salt and the rest of the black pepper to obtain sauce, packaging stuffed cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is pre-filled with bone broth and kept for swelling, and the components are used in the following ratio of costs wt.h .:
beef 330-339.6 bacon 15.6 fresh white cabbage 450 onion 36-36.5 garlic 5.7-6 millet thirty sunflower flour fifteen sour cream fifty tomato paste, in terms of 30% solids content 7 salt 10 black pepper 0.05 bone broth before the release of the target product 1000