RU2511093C1 - "dulma" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, beef and pork cutting, rice cooking till weight increases by 150% , carrots, bulb onions and parsnip roots cutting and sauteing in butter, mixing beef, pork, part of bulb onions, rice, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce dulma, carrots, the remaining bulb onions and parsnip roots mixing to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with bone broth, tomato paste, the remaining salt, the remaining black hot pepper to produce a sauce; the dulma, garnish 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 “Dulma ″, which provides for the preparation of prescription components, sorting into leaves, freezing and defrosting fresh white cabbage, cutting beef and pork, boiling rice to 150% weight, cutting and sautéing carrots, onions and root in cow oil parsnip, mixing beef, pork, parts of onions, rice, parts of salt and part of black bitter pepper to obtain minced meat and its molding into cabbage leaves to produce dulma, packing of dulma, remaining vegetables, bone broth, tomato paste, the rest of the salt and the rest of the black pepper, sealing and sterilization (RU 2278545 C2, 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 of producing canned food “Dulma”, which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh white cabbage, cutting beef and pork, cooking to increase rice mass by 150%, cutting and sautéing in cow oil carrots, onions and parsnip root, mixing beef, pork, parts of onions, rice, parts of salt and part of black bitter pepper to produce minced meat and its molding into cabbage leaves to produce dulma, packing of dulm , the remaining vegetables, bone broth, tomato paste, the remaining part of the salt and the remaining part of bitter black pepper, sealing and sterilization, according to the invention, before packing, separately mix the carrots, the remaining part of onion and parsnip root with a side dish and bone broth, tomato paste, the remaining part of the salt and the remaining part of the black bitter pepper to obtain a sauce, the composition of which is additionally introduced ground meal of pumpkin seeds, which before mixing is poured with bone broth and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

beef 216-222.3 pork 188-245 cow butter 58 fresh white cabbage 700 carrot 152-155.9 onion 216-218.8 parsnip root 160-162.6 rice 60 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content twenty salt fifteen black bitter pepper 1,2 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 fresh white cabbage is disassembled into leaves, frozen and defrosted.

Prepared beef and pork are cut into pieces with a size of 1-2 cm.

Prepared rice is boiled until mass increase by 150%.

Prepared carrots, onions and parsnip root are chopped and sautéed in cow butter.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva 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 bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

Beef, pork, about 32% of the recipe for onions and rice in the recipe are mixed with about 63% of the recipe for salt and about 73% of the recipe for ground black pepper to produce mincemeat, which is molded into cabbage leaves to produce mulch.

Carrots, the rest of the onions and the root of the parsnip are mixed in a prescription ratio to obtain a side dish.

The pumpkin seed meal in the recipe ratio is mixed with bone broth, tomato paste, the rest of the salt and the rest of the ground black pepper to obtain a sauce.

Dulma, garnish 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 formulation, 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 "Preserved fruit", 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. 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 food ″ Dulma ’, which includes preparing prescription ingredients, sorting into leaves, freezing and defrosting fresh white cabbage, cutting beef and pork, boiling rice to 150% weight, cutting and sautéing carrots, onions and parsnip root in cow butter mixing beef, pork, parts of onions, rice, parts of salt and part of black bitter pepper to produce minced meat and its molding into cabbage leaves to produce dulma, packing of dulma, remaining vegetables, bone broth, tomato paste, the remaining part of the salt and the remaining part of the black bitter pepper, sealing and sterilization, characterized in that before packing the carrots, the remaining part of the onion and the parsnip root are separately mixed to obtain a side dish and bone broth, the tomato paste, the remaining part of the salt and the remaining parts of black bitter pepper to obtain a sauce, the composition of which is additionally introduced ground meal of pumpkin seeds, which before mixing is poured with bone broth and allowed to swell, and the component s are used in the following ratio of costs, parts by weight:
beef 216-222.3 pork 188-245 cow butter 58 fresh white cabbage 700 carrot 152-155.9 onion 216-218 8 parsnip root 160-162.6 rice 60 pumpkin seed meal eighteen tomato paste, in terms of 30% solids content twenty salt fifteen black pepper 1,2 bone broth before the release of the target product 1000