RU2510228C1 - Method for production of preserves "calamary stuffed with fatty pork, rice and cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbages cutting and freezing, bulb onions cutting and sauteing in melted butter, calamary fillet, pork and speck chopping, rice cooking till double weight increase, parsley greens cutting, the listed components mixing with chicken eggs, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases and sauce 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 food "Squid stuffed with fatty pork, rice and cabbage", which includes preparing the recipe, cutting and freezing fresh cabbage, cutting and sautéing onion ghee, chopping squid fillet, pork and bacon, cooking to double the mass rice, cutting parsley, mixing the listed ingredients with chicken eggs, part of salt and part of black bitter pepper to get minced meat and molding it into squid carcasses, passer captured wheat flour oil and mixing it with sour cream, fish stock, tomato paste, the rest of the salt, the rest of the black bitter pepper and bay leaf to get the sauce, packing squid and sauce carcasses, sealing and sterilization (RU 2313989 C1, 2008).

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 food production method “Squid Stuffed with Fat Pork, Rice and Cabbage”, which involves preparing the recipe components, cutting and freezing fresh white cabbage, cutting and sautéing onion ghee, chopping squid, pork and bacon fillet , boiling until a twofold increase in the mass of rice, cutting parsley, mixing the listed components with chicken eggs, part of salt and part of black bitter pepper to obtain minced meat and molding it into carcass and squid, mixing flour, sour cream, fish stock, tomato paste, the remaining part of the salt, the remaining part of the black bitter and bay leaves to make the sauce, packing squid and sauce carcasses, sealing and sterilization, according to the invention, they use ground pumpkin seed meal, which before mixing with fish broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

squid carcasses 227.3 squid fillet 90.9 pork 132.5-166.7 bacon 27 chicken eggs 18.2 melted butter 18.7 rice 22.7 fresh white cabbage 55.7 onion 170.2-172.4 parsley 25 pumpkin seed meal 25 sour cream 227.3 tomato paste, in terms of 30% solids content 7.6 salt 12 black pepper 0.6 Bay leaf 0,07 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 onions are chopped and sautéed in ghee.

Prepared squid fillet, pork and salted cutter.

Prepared rice is boiled until a double increase in mass.

Prepared parsley is chopped.

The listed components in a recipe ratio are mixed with chicken eggs, approximately 60% of the recipe amount of salt and approximately 55% of the recipe amount of ground black pepper to produce minced meat, which is molded into squid carcasses.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva A.G., Dvorkina GA, Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar; InEP, 2008, p. 38-45), poured fish broth in a ratio by weight of about 1: 5 and kept for swelling, and then mixed with sour cream, fish broth, tomato paste, the rest of the salt, the remaining part of bitter black pepper and bay leaf in a prescription ratio to obtain the sauce.

Squid carcasses and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

The component costs are given taking into account the norms of waste and losses of the corresponding types of raw materials, the minimum pork consumption corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 20-25 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 "Squid stuffed with fatty pork, rice and cabbage", which includes preparing the recipe, cutting and freezing fresh white cabbage, cutting and sautéing onion ghee, chopping squid, pork and bacon fillet, cooking to double the rice mass , cutting parsley, mixing the listed ingredients with chicken eggs, part of the salt and part of the black bitter pepper to obtain minced meat and molding it into squid carcasses, mixing sour cream, fish soup a, tomato paste, the rest of the salt, the rest of the black pepper and bay leaf pepper to obtain the sauce, packing squid carcasses and sauce, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with fish broth before mixing and kept for swelling, and the components are used in the following ratio, parts by weight:
squid carcasses 227.3 squid fillet 90.9 pork 132.5-166.7 bacon 27.0 chicken eggs 18.2 melted butter 18.7 rice 22.7 fresh white cabbage 55.7 onion 170.2-172.4 parsley 25.0 pumpkin seed meal 25.0 sour cream 227.3 tomato paste, in terms of 30% solids content 7.6 salt 12.0 black pepper 0.6 Bay leaf 0,07 fish stock before the release of the target product 1000