RU2510790C1 - Method for manufacture of preserves "rolls greek-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions and garlic cutting and sauteing in vegetable oil, rice frying in vegetable oil, raisins blanching, mutton chopping, dill greens cutting, the listed components mixing with chicken eggs, part of salt, caraway, basil and black hot pepper to produce mince, savoy cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, bone broth, tomato paste and the remaining salt to produce a sauce, cabbage rolls and sauce packing, sealing and sterilisation.

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 "Cabbage rolls in Greek", which includes preparing the recipe components, cutting and sautéing onion and garlic in vegetable oil, frying rice in vegetable oil, blanching raisins, mutton chopping, cutting dill, mixing these ingredients with chicken eggs, part of salt, caraway seeds, basil and black bitter pepper to obtain minced meat, disassembling into leaves, freezing and defrosting savoy cabbage and forming minced meat into cabbage leaves to obtain a goal btsov, mixing sour cream, bone broth, tomato paste, the rest of the salt and starch with sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2305963 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 "Greek cabbage rolls", which involves preparing the recipe components, cutting and sautéing onion and garlic in vegetable oil, frying rice in vegetable oil, blanching raisins, mutton chopping, cutting dill greens, mixing the listed components with chicken eggs, a portion of salt, caraway seeds, basil and bitter black pepper to obtain minced meat, sorting into leaves, freezing and defrosting savoy cabbage and molding the minced meat into a cabbage leaves with the production of cabbage rolls, mixing sour cream, bone broth, tomato paste and the rest of the salt to obtain the sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, the pumpkin seeds are also used in the sauce composition, which is pre-filled with bone broth and aged for swelling, and the components are used in the following ratio of costs, parts by weight:

mutton 168.6-184.6 chicken eggs 12.5 vegetable oil 18.8 savoy cabbage 382.8 onion 58.5-59.3 garlic 3.3-3.5 raisins 17,2 rice 34.1 dill greens 39.1 pumpkin seed meal 12.5 sour cream 75 tomato paste, in terms of 30% solids content 80 salt 12 caraway 0.5 basil 0.5 black pepper 0.5 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 garlic are chopped and sautéed in vegetable oil.

Prepared rice is fried in vegetable oil. Prepared raisins are blanched.

The prepared mutton is cutted.

Prepared dill greens are cut.

The listed components in the recipe ratio are mixed with approximately 67% of the recipe amount of salt and ground caraway seeds, basil and black bitter pepper to obtain minced meat.

The prepared savoy cabbage is disassembled into leaves, frozen and defrosted.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

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), poured with bone broth in a ratio by weight of about 1: 5 and kept for swelling, and then mixed with sour cream, bone broth, tomato paste and the rest of the salt in a prescription ratio 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 lamb 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 of tin can No. 8, 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 10-15 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 "Greek cabbage rolls in Greek", which includes preparing the recipe components, cutting and sautéing onion and garlic in vegetable oil, frying rice in vegetable oil, blanching raisins, mutton chopping, cutting dill, mixing these ingredients with chicken eggs, part salt, caraway seeds, basil and bitter black pepper to obtain minced meat, sorting into leaves, freezing and defrosting savoy cabbage and molding minced meat into cabbage leaves to obtain cabbage rolls, mix sour cream, bone broth, tomato paste and the rest of the salt to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce additionally uses ground meal of pumpkin seeds, which is pre-filled with bone broth and kept for swelling, and components are used in the following ratio of costs, parts by weight:
mutton 168.6-184.6 chicken eggs 12.5 vegetable oil 18.8 savoy cabbage 382.8 onion 58.5-59.3 garlic 3.3-3.5 raisins 17,2 rice 34.1 dill greens 39.1 pumpkin seed meal 12.5 sour cream 75 tomato paste, in terms of 30% solids content 80 salt 12 caraway 0.5 basil 0.5 black pepper 0.5 bone broth before the release of the target product 1000