RU2511144C1 - Method for preparation of preserves "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, sprats fillet cutting and maintenance in salt solution, frying part of it in vegetable oil, bulb onions cutting and sauteing in vegetable oil, carrots cutting, fresh white cabbages taking to leaves, chopping part of them, rice cooking till double weight increase, mixing and mincing raw and fried sprats fillet, carrots, bulb onions and chopped cabbage leaves; addition of rice and part of black hot pepper to produce mince, the remaining cabbage leaves blanching and moulding mince into them to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato paste, drinking water, sugar, the remaining black hot pepper, allspice, cloves, cinnamon, coriander and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

There is a known method for the preparation of canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and soaking the sprat fillet in salt solution and frying portions of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, and disassembling fresh white cabbage cabbage and shredder parts thereof, boiling to a twofold increase in the mass of rice, mixing and chopping raw and fried fillet of sprats, carrots, onions and shredded portions of cabbage leaves adding rice and part of black bitter pepper to get minced meat, blanching the rest of cabbage leaves and forming minced meat into them, stuffing wheat flour, mixing it with vegetable oil, tomato paste, drinking water, sugar, the remaining part of black bitter pepper, pepper fragrant, cloves, cinnamon, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Handbook for the production of canned food. Tom. 3 - M .: Food industry, 1971, p. 426-479).

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 preparing canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and soaking the sprat fillet in saline and frying parts of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, sorting into leaves of fresh white cabbage and shredding parts thereof, boiling until the rice mass doubles, mixing and chopping raw and fried fillet of sprats, carrots, onions and chopped on top part of cabbage leaves and adding rice and part of black bitter pepper to obtain minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to produce cabbage rolls, mixing tomato paste, drinking water, sugar, the remaining part of bitter pepper, allspice, cloves, cinnamon, coriander and bay leaves, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, the composition of the sauce uses ground pumpkin seed meal, which Ed poured mixing drinking water and maintained to swell, and components used in the following ratio costs wt. hours:

sprat 607.3 vegetable oil 27.1 fresh white cabbage 618 carrot 23.1-23.7 onion 86.3-87.4 rice 22.9 pumpkin seed meal 23.7 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 cinnamon 0.1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared sprat fillet is cut, kept at a temperature of 10-15 ° C for 2-6 minutes in an 18-24% sodium chloride solution and approximately 35% of its recipe amount is fried in vegetable oil.

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

Prepared fresh white cabbage is sorted into leaves, of which approximately 49% by weight, preferably the smallest, are shredded and the rest are blanched.

Prepared rice is boiled until a double increase in mass. Raw and fried sprats fillet, carrots, onions and shredded part of cabbage leaves are mixed in the recipe ratio and ground in a spinning top. Rice and approximately 56% of the recipe amount of ground black pepper pepper are introduced into the ground mass to produce minced meat, which is formed into blanched cabbage leaves to produce cabbage rolls.

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), poured with drinking water in a weight ratio of about 1: 5 and kept for swelling, and then mixed with tomato paste, drinking water, sugar and ground the remaining portion of black pepper, allspice, cloves, cinnamon, coriander and in a prescription ratio bay leaf. The resulting mixture is boiled until a dry matter content of about 15% is reached, and acetic acid is added to give a sauce.

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

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 1. - M .: APPP "Konservplodoizgot", 1990, p. 124).

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.

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. 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)

A method of preparing canned fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and soaking the sprat fillet in a salt solution and frying portions of it in vegetable oil, cutting and sautéing onion in vegetable oil, cutting carrots, and picking fresh cabbage leaves and shredding their parts, boiling to a twofold increase in the mass of rice, mixing and grinding on the top a raw and fried fillet of sprat, carrots, onions and shredded portions of cabbage leaves and add Rice and parts of black bitter pepper to produce minced meat, blanching the remaining part of cabbage leaves and forming minced meat in them to make stuffed cabbage, mixing tomato paste, drinking water, sugar, the remaining part of bitter black pepper, allspice, cloves, cinnamon, coriander and laurel leaf, boiling and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce uses ground meal of pumpkin seeds, which before mixing is poured with drinking water oh and maintained to swell, and the components used in the following ratio of expenses, parts by weight .:
sprat 607.3 vegetable oil 27.1 fresh white cabbage 618 carrot 23.1-23.7 onion 86.3-87.4 rice 22.9 pumpkin seed meal 23.7 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 4.3 sugar 25.7 salt 17.1 black pepper 0.51 allspice 0.17 clove 0.11 cinnamon 0.1 coriander 0.11 Bay leaf 0,03 water before the release of the target product 1000