RU2532093C1 - Method for production of preserves "cabbage rolls with meat mince" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat mincing, rice and red hot pepper mixing and frying in fat, the listed components mixing with CO₂- extract of pyrolysis wood to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with broth and maintenance for swelling, the pumpkin cake mixing with broth, tomato puree, sugar and salt to produce a sauce, the cabbage rolls and the 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 minced meat", involving the preparation of recipe components, grinding meat in a top, mixing and frying rice and hot red pepper in fat and mixing the listed components with a CO ₂ -extract of pyrolysis wood to produce minced meat, sorting into leaves, freezing and defrosting fresh white cabbage and shaping minced meat into cabbage leaves to obtain cabbage rolls, storing wheat flour and mixing it with broth, tomato puree, sugar and salt obtained eat sauce, cabbage and sauce packing, sealing and sterilization (RU 2283601 C1, 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 the production of canned food "Stuffed cabbage with minced meat", which involves preparing the recipe components, grinding the top of the meat, mixing and frying red rice and hot pepper in fat, and mixing the listed components with a CO ₂ -extract of pyrolysis wood to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage and forming minced meat in cabbage leaves to produce cabbage rolls, mixing flour, tomato puree, broth, sugar and salt to obtain sauce, sauce and cabbage packing, sealing and sterilization, the invention is used ground meal pumpkin seeds that is poured before the mixing of broth and incubated for swelling, and the components used in the following ratio costs pbw .:

meat 283.1-370.1 fat 15.6 fresh white cabbage 489 rice 45 pumpkin seed meal fifteen tomato puree, in terms of 12% solids 25.3 sugar 3 salt 10 hot red pepper 0.5 Pyrolysis wood CO ₂ extract 0.01 bouillon before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared meat is ground in a spinning top.

Prepared rice and ground hot red pepper are mixed in a prescription ratio and fried in fat.

The listed components in the recipe ratio are mixed with CO ₂ -extract of pyrolysis of wood to obtain 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), pour the broth in a ratio by weight of about 1: 5 and incubate for swelling, and then mix in a recipe ratio with tomato puree, broth, sugar and salt 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 minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The costs of other types of meat occupy an intermediate position and are determined taking into account the norms of waste and losses for the estimated laying of 250 kg per 1 ton of 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).

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)

Method for the production of canned food "Stuffed cabbage with minced meat", which involves preparing the recipe components, grinding meat in a top, mixing and frying rice and hot red pepper and mixing the listed components with a CO ₂ -extract of pyrolysis wood to produce minced meat, sorting into leaves, freezing and defrosting fresh white cabbage and forming minced meat in cabbage leaves to obtain cabbage rolls, mixing flour, tomato puree, broth, sugar and salt to obtain a sauce, packing stuffed cabbage and sauce, germ tizization and sterilization, characterized in that they use ground meal of pumpkin seeds, which before mixing is poured with broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
meat 283.1-370.1 fat 15.6 fresh white cabbage 489 rice 45 pumpkin seed meal fifteen tomato puree, in terms of 12% solids 25.3 sugar 3 salt 10 hot red pepper 0.5 Pyrolysis wood CO ₂ extract 0.01 bouillon before the release of the target product 1000