RU2486838C1 - "cabbage rolls filled with krill" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage during preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till double weight increase, carrots and bulb onions cutting and sauteing in vegetable oil, mixing rice, carrots and bulb onions with krill meat, part of salt, basil, mustard and ginger to produce mince and the mince moulding into cabbage leaves to produce cabbage rolls. One performs sunflower flour pouring with fish broth and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, black hot pepper and laurel leaf to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

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

Description

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

A known method for the production of canned food "Cabbage rolls with krill", which includes preparing the recipe components, sorting into leaves, freezing and defrosting fresh white cabbage, boiling until the rice mass doubles, cutting and sautéing carrots and onions in vegetable oil, mixing rice, carrots and onions onions with krill meat, part of salt, basil, mustard and ginger to produce minced meat and its molding into cabbage leaves to produce cabbage rolls, passerized wheat flour in vegetable oil and mixed with sour cream, fish stock, tomato paste, the rest of the salt, bitter black pepper and bay leaf to get the sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2302190 C1, 2007).

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 "Cabbage rolls with krill", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, boiling until the rice mass doubles, cutting and sautéing carrots and onions in vegetable oil, mixing rice, carrots and onions with krill meat, part of salt, basil, mustard and ginger to produce minced meat and molding it into cabbage leaves to produce cabbage rolls, mixing flour, sour cream, fish broth, tomato paste, the rest of the salt, black pepper and bay leaf to produce sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention use sunflower flour, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following the ratio of costs, parts by weight:

krill meat 200 vegetable oil 16.7 fresh white cabbage 367.5 rice twenty carrot 93.6-96 onion 58.5-59.3 sunflower flour 13.3 sour cream one hundred tomato paste in terms of 30% solids content 6 salt 12 basil 0,03 mustard 0,03 ginger 0.02 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is disassembled into leaves, frozen and defrosted.

Prepared rice is boiled until a double increase in mass. Prepared carrots and onions are chopped and sautéed in vegetable oil.

Rice, carrots and onions in a recipe ratio are mixed with krill meat, approximately 67% of the recipe amount of salt and ground basil, mustard and ginger to produce minced meat, which is formed into cabbage leaves to produce cabbage rolls.

Prepared sunflower flour according to TU 9146-034-27147091-09 is poured with fish broth in a weight ratio of about 1: 5 and kept for swelling, and then mixed in a recipe ratio with sour cream, fish broth, tomato paste, the rest of the salt and ground black pepper bitter and bay leaves with 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 costs presented in the form of intervals cover their possible change in terms of storage 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 "Konservlodozyot", 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 food "Cabbage rolls with krill", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, boiling the rice mass twice, cutting and sautéing carrots and onions in vegetable oil, mixing rice, carrots and onions with krill meat, part of salt, basil, mustard and ginger to produce minced meat and its formation into cabbage leaves to produce cabbage rolls, mixing flour, sour cream, fish stock, tomato paste, remaining tea ty of salt, black pepper and bay leaf to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that they use sunflower flour, which before mixing is filled with fish broth and kept for swelling, and the components are used in the following ratio of costs, wt .h .:
krill meat 200 vegetable oil 16.7 fresh white cabbage 367.5 rice twenty carrot 93.6-96 onion 58.5-59.3 sunflower flour 13.3 sour cream one hundred tomato paste, in terms of 30% solids content 6 salt 12 basil 0,03 mustard 0,03 ginger 0.02 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000