RU2502422C1 - Method for production of preserves "stuffed carp" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, dried ceps cooking with separation from broth, cutting and frying in vegetable oil, rice cooking till weight increases by 150%, fresh white cabbages shredding and freezing, carrots and bulb onions cutting and sauteing in vegetable oil, carp cutting, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, mixing pat of bulb onions, mushrooms and rice with chicken eggs, part of salt and part of black hot pepper to produce mince and carp stuffing with the mince, mixing cabbages, the remaining bulb onions, carrots and pumpkin seeds extraction cake, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce garnish, carp and garnish packing, sealing and sterilisation.

EFFECT: method 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 of producing canned "Carp stuffed", involving the preparation of recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, cooking to 150% increase in rice mass, chopping and freezing fresh cabbage, cutting and sautéing in vegetable oil of carrots and onions, sautéing wheat flour, cutting carp, mixing part of onion, mushrooms and rice with chicken eggs, part of salt and part of black bitter pepper to produce minced meat they use carp, mix cabbage, the rest of onions, carrots and wheat flour with mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf to obtain a side dish, packing of the carp and garnish, sealing and sterilization (RU 2280385 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 producing canned "Carp Stuffed", which involves preparing the recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, cooking until 150% increase in rice mass, chopping and freezing fresh white cabbage cabbage, cutting and sautéing carrots and onions in vegetable oil, cutting carp, mixing part of onion, mushrooms and rice with chicken eggs, part of salt and part of black pepper to produce minced meat they use carp, mix the cabbage, the rest of the onions and carrots with flour, mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt, the rest of the black pepper and bay leaf to obtain a side dish, the packaging of the carp and garnish, sealing and sterilization, according to the invention, ground meal of pumpkin seeds is used as flour, which, before mixing, is poured with mushroom broth and kept for swelling, and the components are used in the following flow ratio, parts by weight:

carp 610 chicken eggs fifty vegetable oil 16.7 dried porcini mushrooms 40 fresh white cabbage 716.5 carrot 12.5-12.8 onion 74-74.9 rice 35 pumpkin seed meal 18.5 tomato paste, in terms of 30% solids content 10 acetic acid, calculated on 80% concentration 0.6 sugar fifteen salt 12 black pepper 0.2 Bay leaf 0.1 mushroom broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared dried porcini mushrooms are cooked until cooked, separated from the broth, chopped and fried in vegetable oil.

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

Prepared fresh white cabbage is chopped and frozen.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

The prepared carp is chopped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38 -45), pour mushroom broth in a ratio by weight of about 1: 5 and incubated for swelling.

About 97% of the recipe amount of onions, mushrooms and rice in the recipe ratio are mixed with chicken eggs, about 37% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat stuffed with carp.

The cabbage, the remaining part of onions, carrots and pumpkin seed meal are mixed with mushroom broth, tomato paste, acetic acid, sugar, the rest of the salt and the ground part of the black pepper and bay leaf to form a side dish.

Carp and garnish 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 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. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of producing canned "Carp stuffed", involving the preparation of recipe components, cooking with separation from the broth, cutting and frying dried porcini mushrooms in vegetable oil, cooking until 150% increase in rice, chopping and freezing fresh cabbage, cutting and sautéing in vegetable oil of carrots and onions, cutting carp, mixing part of onions, mushrooms and rice with chicken eggs, part of salt and part of black bitter pepper to get minced meat and stuffing it with carp, mixing cabbage, the remaining portion of onions and carrots with flour, mushroom broth, tomato paste, acetic acid, sugar, the remaining part of the salt, the remaining part of bitter black pepper and bay leaf to obtain a side dish, packaging of carp and side dish, sealing and sterilization, characterized in that in as flour, use ground meal of pumpkin seeds, which is poured with mushroom broth before mixing and allowed to swell, and the components are used in the following ratio of costs, parts by weight:
carp 610 chicken eggs fifty vegetable oil 16.7 dried porcini mushrooms 40 fresh white cabbage 716.5 carrot 12.5-12.8 onion 74-74.9 rice 35 pumpkin seed meal 18.5 tomato paste, in terms of 30% solids content 10 acetic acid, calculated on 80% concentration 0.6 sugar fifteen salt 12 black pepper 0.2 Bay leaf 0.1 mushroom broth before the release of the target product 1000