RU2520056C1 - Method for manufacture of preserves "cabbage rolls with rice and texturate" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, soya texturate soaking in drinking water till the mass quadruplication, rice cooking till double weight increase, the soya texturate and rice mixing with part of salt to produce mince; the mince moulding into cabbage leaves to produce cabbage rolls, carrots and bulb onions cutting, sauteing in melted butter and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, carrots, bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt and black hot pepper to produce a sauce, the cabbages 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 second lunch dishes.

A known method for the production of canned food "Stuffed cabbage with rice and texturate", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh white cabbage, soaking in potable water up to four times the mass of soybean texturate, boiling until twice the mass of rice, mixing soybean textur and rice with part of the salt to produce minced meat and its molding into cabbage leaves to produce cabbage rolls, cutting, sautéing in ghee and rubbing carrots and onions, passer wheat flour in ghee and mixing carrots, onions and wheat flour with bone broth, tomato paste, sugar, the rest of the salt and bitter black pepper to make sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2367204 C1, 2009) .

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 canned meat production method “Stuffed cabbage with rice and texture”, which involves preparing the recipe components, sorting it into leaves, freezing and defrosting fresh cabbage, soaking in soybean water to four times the mass of soy texture, cooking to double the mass rice, mixing soya texture and rice with part of the salt to produce minced meat and molding it into cabbage leaves to produce cabbage rolls, cutting, sautéing in ghee and rubbing it Covies and onions and mixing them with flour, bone broth, tomato paste, sugar, the remaining salt and bitter black pepper to make a sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, use ground pumpkin seed meal, which before mixing poured with bone broth and kept for swelling, and the components are used in the following ratio of expenses, parts by weight:

soybean texturate 40 melted oil 4.1 fresh white cabbage 683.2 carrot 28.1-28.8 onion 9.4-9.5 rice 36 pumpkin seed meal 25

tomato paste, in terms of

30% solids content fifty sugar 40 salt 12 black pepper 0.1 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 soya texturate is soaked in drinking water to a fourfold increase in mass.

Prepared rice is boiled until a double increase in mass.

Soya texturate and rice in a recipe ratio are mixed with approximately 67% of the recipe amount of salt to produce minced meat, which is formed into cabbage leaves to produce cabbage rolls.

Prepared carrots and onions are chopped, sautéed in ghee and wiped.

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.

The carrots, onions and meal of pumpkin seeds in a recipe ratio are mixed with bone broth, tomato paste, the rest of the salt and ground black pepper 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 costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, 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 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. 5 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 "Stuffed cabbage with rice and texturate", which involves preparing the recipe components, sorting into leaves, freezing and defrosting fresh cabbage, soaking in potable water to quadruple the mass of soybean texturate, boiling it to double the mass of rice, mixing soybean texturate and rice with part of the salt to produce minced meat and its molding into cabbage leaves to produce cabbage rolls, cutting, sautéing in melted butter and rubbing carrots and onions and mixing them flour, bone broth, tomato paste, sugar, the rest of the salt and bitter black pepper to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that they use ground pumpkin seed meal, which is poured with bone broth before mixing and allowed to swell , and the components are used in the following ratio of costs, parts by weight:
soybean texturate 40 melted butter 4.1 fresh white cabbage 683.2 carrot 28.1-28.8 onion 9.4-9.5 rice 36 pumpkin seed meal 25
tomato paste, in terms of
30% solids content fifty sugar 40 salt 12 black pepper 0.1 bone broth before the release of the target product 1000.