RU2560542C1 - Method for production of preserves "cabbage rolls ukrainian-style" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, cutting and combined sauteing of bulb onions and speck, beef chopping, millet cooking till weight increases by 150%, the listed component mixing with part of salt and part of black hot pepper to produce mince, fresh cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, garlic straining, wheat flour sauteing, garlic and wheat flour mixing with sour cream, tomato paste, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: beef - 330-339.6; speck - 15.6; ornamental cabbages - 459.2; bulb onions - 36-36.5; garlic - 5.7-6; millet - 30; wheat flour - 15; sour cream - 50; tomato paste in conversion to 30% dry substances content - 7; salt - 10; black hot pepper - 0.05; bone broth till the target product yield is equal to 1000.

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.

There is a known method for the production of canned food "Ukrainian cabbage rolls", which involves preparing the recipe components, cutting and jointly passaging the onions and bacon, cutting the beef, boiling it to a weight increase of 150% millet, mixing the above components with part of the salt and part of the black bitter pepper to produce minced meat, sorting into leaves, freezing and defrosting fresh white cabbage, forming minced meat in cabbage leaves to get cabbage rolls, rubbing garlic, stirring wheat flour, mixing garlic and wheat flour with sour cream, tomato paste, bone broth, the remaining part of the salt and the remaining part of the black bitter pepper to obtain the sauce, packing stuffed cabbage and sauce, sealing and sterilization (RU 2281660 C1, 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 method for the production of canned goods "Ukrainian cabbage rolls", which provides for recipe components, cutting and co-passaging onions and bacon, chopping beef, boiling until the weight is increased by 150% millet, mixing the listed components with part of salt and part of black pepper bitter with the production of minced meat, sorting into leaves, freezing and defrosting fresh cabbage, molding the minced meat into cabbage leaves to produce cabbage rolls, rubbing garlic, stirring wheat flour, mixing garlic ka and wheat flour with sour cream, tomato paste, bone broth, the remaining part of the salt and the remaining part of the black bitter pepper to get 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, wt. .h .:

beef 330-339.6 bacon 15.6 decorative cabbage 459.2 onion 36-36.5 garlic 5.7-6 millet thirty Wheat flour fifteen sour cream fifty tomato paste in terms of 30% solids content 7 salt 10 black pepper 0.05 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 onions and bacon cut and passer together.

Prepared beef is chopped.

Prepared millet is boiled until an increase in mass by 150%.

The listed components in a recipe ratio are mixed with about 67% of the recipe amount of salt and about 50% of the recipe amount of ground black pepper to produce minced meat.

Prepared fresh decorative cabbage is disassembled into leaves, frozen and defrosted.

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

The prepared garlic is mashed.

Prepared wheat flour passer.

Garlic and wheat flour in a recipe ratio are mixed with sour cream, tomato paste, bone broth, the rest of the salt and the rest of the 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 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. The remaining costs presented in the form of intervals cover their 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 goods "Ukrainian stuffed cabbage", which involves preparing the recipe components, cutting and jointly passaging the onions and bacon, cutting the beef, cooking until the mass increases by 150% millet, mixing the listed components with part of the salt and part of the black bitter pepper to get the stuffing, disassembling on leaves, freezing and defrosting fresh cabbage, shaping minced meat into cabbage leaves to get cabbage rolls, rubbing garlic, stirring wheat flour, mixing garlic and wheat flour from estimates with ana, tomato paste, bone broth, the remaining part of the salt and the remaining part of the black bitter pepper 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, wt.h. :
beef 330-339.6 bacon 15.6 decorative cabbage 459.2 onion 36-36.5 garlic 5.7-6 millet thirty Wheat flour fifteen sour cream fifty tomato paste, in terms of 30% solids content 7 salt 10 black pepper 0.05 bone broth before the release of the target product 1000