RU2554464C1 - Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef, pork and parsley, dill and celery greens mincing, rice blanching, bulb onions cutting and sauteing in vegetable oil, part of fresh ornamental cabbages chopping and freezing, the listed components mixing with part of salt and part of black hot pepper to produce mince, the remaining fresh ornamental cabbage taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining black hot pepper and boiling out till dry substances content is equal to 25% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Amateur cabbage rolls in sour cream sauce with tomato", which includes preparing the recipe, chopping beef, pork and parsley, dill and celery, blanching rice, cutting and sautéing onion in vegetable oil, shredding and freezing part of fresh white cabbage, 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 the remaining part of fresh b cabbage and molding minced meat into cabbage leaves to get cabbage rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the rest of the salt and the rest of the black bitter pepper and boiling until the solids content is 25% to obtain sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2277802 C2, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the canned meat production method "Amateur cabbage rolls in sour cream sauce with tomato", which involves preparing the recipe components, chopping beef, pork and greens parsley, dill and celery, rice blanching, cutting and sautéing in onion vegetable oil , shredding and freezing part of fresh cabbage, mixing the listed components with part of salt and part of black bitter pepper to obtain minced meat, sorting into leaves, freezing and defrosting the remaining parts of fresh cabbage and molding minced meat into cabbage leaves to produce cabbage rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the rest of the salt and the rest of the black bitter pepper and boiling until the solids content is 25% s obtaining the sauce, packing stuffed cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

beef 129.3-131.3 pork 108.5-118.2 butter 2.9 vegetable oil 7.9 rice 3.8 decorative cabbage 292.5 onion 84.2-85.3 parsley 0.8 dill greens 0.8 celery greens 0.8 Wheat flour 4.3 sour cream 46 bone broth 20,4 tomato paste, in terms of 30% solids content 30,4 salt 15.3 black pepper 1,2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef, pork and parsley, dill and celery are ground in a spinning top.

Prepared rice blanch.

Prepared onions are chopped and sautéed in vegetable oil.

Approximately 12% of the recipe amount of fresh ornamental cabbage is chopped and frozen.

The listed components in a recipe ratio are mixed with about 66% of the recipe amount of salt and about 72% of the recipe amount of ground black pepper to produce minced meat.

The rest of the fresh ornamental cabbage is disassembled into leaves, frozen and defrosted.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

Prepared wheat flour, sour cream, melted butter, bone broth, drinking water, tomato paste, the rest of the salt and the rest of the ground black pepper are mixed in a recipe ratio and boiled until a solids content of 25% is obtained 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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - А.: Food and Beverage Preserves, 1990, p. 124 )

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food "Amateur cabbage rolls in sour cream sauce with tomato", which involves preparing the recipe components, chopping beef, pork and parsley, dill and celery on top, blanching rice, cutting and sautéing onion in vegetable oil, chopping and freezing part of fresh cabbage mixing the listed components with part of the salt and part of the black bitter pepper to produce minced meat, disassembling into leaves, freezing and defrosting the remaining part of fresh cabbage and molding the headlights and into cabbage leaves to get stuffed cabbage, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the rest of the salt and the rest of the black bitter pepper and boiling until the solids content is 25% to obtain a sauce, packing stuffed cabbage and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 129.3-131.3 pork 108.5-118.2 butter 2.9 vegetable oil 7.9 rice 3.8 decorative cabbage 292.5 onion 84.2-85.3 parsley 0.8 dill greens 0.8 celery greens 0.8 Wheat flour 4.3 sour cream 46 bone broth 20,4 tomato paste, in terms of 30% solids content 30,4 salt 15.3 black pepper 1,2 water before the release of the target product 1000