RU2512733C1 - Method for production of preserves "cabbage rolls filled with heart and lights" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs heart and lights cutting, cooking and mincing, carrots and bulb onions cutting, sauteing in vegetable oil and mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince. One performs fresh white cabbages taking to leaves, their freezing and defrostation. The mince is moulded into cabbage leaves to produce cabbage rolls. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the extraction cake is mixed with tomato puree, drinking water, sugar, salt, black hot pepper and allspice to produce a sauce. The cabbage rolls and the sauce are packed, sealed and sterilised.

EFFECT: reduction of the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned food from offal.

A known method of producing canned food "Stuffed cabbage stuffed with heart and lungs", which includes preparing the recipe components, cutting, cooking and chopping on the top of the heart and lungs, cutting, sautéing in vegetable oil and chopping carrots and onions on top, mixing the listed components with part of the salt and part of black bitter pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat into cabbage leaves to produce cabbage rolls, mixing tomato Jurassic, drinking water, sugars, salt remaining parts, the remaining parts black pepper and pepper fragrance to obtain sauce, sauce and cabbage packing, sealing and sterilizing (RU 2277814 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 for producing canned food "Stuffed cabbage stuffed with heart and lungs", which involves preparing the recipe components, cutting, cooking and chopping the top of the heart and lungs, cutting, sautéing in vegetable oil and chopping carrots and onions in the top, mixing the listed components with part of the salt and part of the black bitter pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and molding the minced meat into cabbage leaves to obtain th killers, mixing tomato puree, drinking water, sugar, the remaining part of the salt, the remaining part of bitter black pepper and allspice to obtain sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, ground pumpkin seed meal is added to the composition of the sauce, which before mixing, pour in drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:

heart 154.4 lungs 164.8 vegetable oil 72,4 onion 95.2-96.4 carrot 47.4-48.6 fresh white cabbage 771.6 pumpkin seed meal 5.3 tomato puree, in terms of 12% solids 126.4 sugar 15.6 salt 8 black pepper one allspice 0.12 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared heart and lungs are cut, boiled and ground in a spinning top.

Prepared carrots and onions are chopped, sautéed in vegetable oil and chopped in a spinning top.

The listed components in a recipe ratio are mixed with approximately 50% of the recipe amount of salt and ground approximately 90% of the recipe amount of black pepper to produce minced meat.

Prepared fresh white 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 (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 puree, drinking water, sugar, the remaining amount of salt and ground remaining amount of bitter black pepper and allspice in a recipe ratio .

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

When using tomato puree with a dry matter content that does not coincide with the formulation, recalculate its consumption for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyot, 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 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)

A method of obtaining canned food "Stuffed cabbage stuffed with heart and lungs", which includes preparing the recipe components, cutting, cooking and chopping the top of the heart and lungs, cutting, sautéing in vegetable oil and chopping carrots and onions in the top, mixing the listed components with part of the salt and part of black bitter pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat into cabbage leaves to produce cabbage rolls, mixing tomato puree, drink eva water, sugar, the rest of the salt, the rest of the bitter pepper and allspice to get the sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that the mixture is also added ground meal of pumpkin seeds, which is filled with drinking water before mixing and incubated for swelling, and the components are used in the following ratio of costs, parts by weight:
heart 154.4 lungs 164.8 vegetable oil 72,4 onion 95.2-96.4 carrot 47.4-48.6 fresh white cabbage 771.6 pumpkin seed meal 5.3 tomato puree, in terms of 12% solids 126.4 sugar 15.6 salt 8 black pepper one allspice 0.12 water before the release of the target product 1000.