RU2503359C1 - Method for production of preserves "chopped cabbage rolls filled with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: calamary fillet - 200; chicken eggs - 26.7; melted butter - 15; fresh white cabbages - 408.3; rice - 25; bulb onions - 156-158; parsley greens - 12.5; sunflower flour - 20; sour cream - 166.7; tomato paste in conversion to 30% dry substances content - 5.6; salt - 12; black hot pepper - 0.4; laurel leaf - 0.08; fish broth till the target product yield is equal to 1000. Fresh white cabbages are cut and frozen. Calamary fillet is cut. One performs rice boiling till double weight increase. Bulb onions are cut and sauteed in melted butter. One performs the listed components mixing with chicken eggs, pat of salt, part of black hot pepper and part of laurel leaf to produce mince, the mince moulding to produce cabbage rolls. Parsley greens are cut. One performs produced sunflower flour pouring with fish broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the flour mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and the remaining laurel leaf to produce a sauce. The cabbage rolls, parsley roots and sauce are packed, sealed and sterilised.

EFFECT: method ensures reduction of 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 "Stuffed cabbage chopped with squid", which includes preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling to double the rice mass, cutting and sautéing onion in melted butter, mixing the listed components with chicken eggs, part of salt, part of bitter black pepper and part of bay leaf to produce minced meat and its formation to produce cabbage rolls, cutting parsley, sautéed in ghee cinnamon flour and its mixing with sour cream, fish stock, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to obtain the sauce, packing stuffed cabbage, parsley and sauce, sealing and sterilization (RU 2306744 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 canned meat production method "Stuffed cabbage chopped with squid", which involves preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling to double the rice mass, cutting and sautéing onion ghee, mixing the listed components with chicken eggs, part of salt, part of black bitter pepper and part of bay leaf to obtain minced meat and its formation to obtain cabbage rolls, cutting parsley, with sowing flour, sour cream, fish stock, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to obtain the sauce, packing stuffed cabbage, parsley and sauce, sealing and sterilization, according to the invention, use sunflower flour, which before mixing pour fish stock and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

squid fillet 200 chicken eggs 26.7 melted butter fifteen fresh white cabbage 408.3 rice 25 onion 156-158 parsley 12.5 sunflower flour twenty sour cream 166.7 tomato paste, in terms of 30% solids content 5,6 salt 12 black pepper 0.4 Bay leaf 0.08 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 cut and frozen.

Prepared squid fillet cutter.

Prepared rice is boiled until a double increase in mass.

Prepared onions are chopped and sautéed in ghee.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 66% of the recipe for salt and ground approximately 50% of the recipe for black bitter pepper and about 50% of the recipe for bay leaf to produce minced meat, which is formed into cabbage rolls.

Prepared parsley is chopped.

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 the remaining ground bitter black pepper and the rest of the bay leaf to give the sauce.

Stuffed cabbage, parsley 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.

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 of tin can No. 5, containing products obtained by the described technology and by the closest analogue, they were 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 chopped with squid", which involves preparing the recipe components, cutting and freezing fresh cabbage, slicing squid fillet, boiling it to double the mass of rice, cutting and sautéing onion ghee, mixing the listed ingredients with chicken eggs, some salt, part of bitter black pepper and part of the bay leaf to produce minced meat and its formation to produce cabbage rolls, cutting parsley, mixing flour, sour cream, fish stock a, tomato paste, the rest of the salt, the rest of the black bitter pepper and the rest of the bay leaf to obtain the sauce, packing stuffed cabbage, parsley and sauce, sealing and sterilization, characterized in that they use sunflower flour, which is poured with fish broth before mixing and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
squid fillet 200 chicken eggs 26.7 melted butter fifteen fresh white cabbage 408.3 rice 25 onion 156-158 parsley 12.5 sunflower flour twenty sour cream 166.7 tomato paste, in terms of 30% solids content 5,6 salt 12 black bitter pepper 0.4 Bay leaf 0.08 fish stock before the release of the target product 1000.