RU2514838C1 - Method for production of preserves "fish filled cabbage rolls in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting and sauteing in vegetable oil part of fish fillet, bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves, chopping part of them, mixing and mincing raw and fried fish fillet, carrots, bulb onions and chopped part of cabbage leaves; addition of part of salt and part of black hot pepper and part of allspice 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 salt, the remaining black hot pepper, remaining allspice, cloves, 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

The invention relates to the production technology of canned fish and vegetables.

A known method for the production of canned fish stuffed cabbage in tomato sauce, which provides for the preparation of recipe components, cutting and frying portions of fish fillet in vegetable oil, cutting and sautéing onions in vegetable oil, disassembling fresh cabbage leaves and chopping them, mixing and chopping them on a top of raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves and adding part of salt, part of bitter black pepper and part of allspice to obtain minced meat, blanching the rest of the cabbage leaves and forming minced meat in them to make cabbage rolls, mixing tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization (Barbayanov K.R., Lemarinier K.P. Production of canned fish. - M.: Food Industry, 1967, p. 248-252).

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 fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and frying portions of fish fillet in vegetable oil, cutting and sautéing onion in vegetable oil, sorting fresh cabbage and leaves into shreds parts thereof, mixing and chopping raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves on a top and adding part of salt, part of bitter black pepper and often allspice to produce minced meat, blanching the remainder of the cabbage leaves and forming forcemeat into them to make stuffed cabbage, mixing tomato paste, drinking water, sugar, the rest of the salt, the rest of the bitter pepper, the rest of the allspice, cloves, coriander and bay leaf , cooking and adding acetic acid to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilizing, according to the invention, ground pumpkin seed meal is used in the sauce, which is poured before mixing potable water and kept for swelling, and the components are used in the following ratio of costs, wt. hours:

fish fillet 390 vegetable oil 45 fresh white cabbage 516.2 carrot 17.6-18 onion 17.6-17.8 pumpkin seed meal 10.5 tomato paste, in terms of 30% solids content 96 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt 15.3 black pepper 0.56 allspice 0.18 clove 0.12 coriander 0.12 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.

About 35% of the recipe for prepared fish fillet is cut and fried in vegetable oil.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared fresh white cabbage is sorted into leaves, of which approximately 42% by weight, preferably the smallest, are shredded and the rest are blanched.

Raw and fried fish fillet, prepared carrots, onions and shredded part of cabbage leaves are mixed in a prescription ratio and ground in a spinning top. About 33% of the recipe amount of salt and ground about 50% of the recipe amount of black pepper and about 86% of the recipe amount of allspice are added to 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, the rest of the salt and ground the remaining part of bitter black pepper, the remaining part of allspice, in the recipe ratio cloves, coriander and laurel vym sheet. The resulting mixture is boiled until a solids content of about 25% 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 I. - M .: APPP “Konservplodoizot”, 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 15-20 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 fish stuffed cabbage in tomato sauce, which involves preparing the recipe components, cutting and frying portions of fish fillet in vegetable oil, cutting and sautoning onion in vegetable oil, sorting them into fresh cabbage leaves and shredding them, mixing and grinding them into a top of raw and fried fish fillet, carrots, onions and shredded part of cabbage leaves and adding part of salt, part of bitter black pepper and part of allspice to get minced meat, b filling the rest of the cabbage leaves and forming minced meat in them to make cabbage rolls, mixing tomato paste, drinking water, sugar, the rest of the salt, the rest of the black pepper, the rest of the allspice, cloves, coriander and bay leaf, cooking and adding acetic acid with 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 and kept for swelling niya, and the components are used in the following ratio of costs, wt. hours:
fish fillet 390 vegetable oil 45 fresh white cabbage 516.2 carrot 17.6-18 onion 17.6-17.8 pumpkin seed meal 10.5 tomato paste, in terms of 30% solids content 96 acetic acid, calculated on 80% concentration 4,5 sugar 27 salt 15.3 black pepper 0.56 allspice 0.18 clove 0.12 coriander 0.12 Bay leaf 0,03 water before the release of the target product 1000