RU2565888C1 - Method to produce preserves "rolls with krill" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: krill meat 200; vegetable oil 20; ornamental cabbage 375; carrots 93.6-96; white roots 58.5-59.3; rice 20; wheat flour 10; sour cream 100; tomato paste, in terms of 30% content of dry substances 6; salt 12; basil 0.03; mustard 0.03; ginger 0.02; black pepper 0.2; bayleaf 0.06; fish broth - to finished product yield of 1000. Carrots and onions are cut and sauteed in vegetable oil. Rice is boiled to double mass increase. Listed components are mixed with krill meat, some salt, basil, mustard and ginger to produce mince. Fresh ornamental cabbage is separated into leaves, frozen and defrosted. Mince is formed into cabbage leaves to produce rolls. Wheat flour is sauteed in vegetable oil and mixed with sour cream, fish broth, tomato paste, remaining salt, black pepper and bayleaf to produce sauce. Cabbage rolls and sauce are packed, sealed and sterilised.

EFFECT: such technology makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.

Description

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

A known method for the production of canned food "Cabbage rolls with krill", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, boiling until the rice mass doubles, mixing the listed components with krill meat, some salt, basil, mustard and ginger to produce minced meat, disassembling into leaves, freezing and defrosting fresh cabbage, forming minced meat in cabbage leaves to produce cabbage rolls, sautéing wheat flour in vegetable oil, mixing it of cream, fish broth, tomato paste, remaining part of a salt, black pepper and bay leaf to obtain sauce, sauce and cabbage packing, sealing and sterilizing (RU 2302190 C1, 2007).

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 food "Cabbage rolls with krill", which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, boiling until the rice mass doubles, mixing the listed components with krill meat, some salt, basil , mustard and ginger to get minced meat, sorting into leaves, freezing and defrosting fresh cabbage, molding minced meat into cabbage leaves to get stuffed cabbage, passaging wheat flour in vegetable oil , mixing it with sour cream, fish stock, tomato paste, the rest of the salt, bitter black pepper and bay leaf to make a 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 .:

krill meat 200 vegetable oil twenty decorative cabbage 375 carrot 93.6-96 onion 58.5-59.3 rice twenty Wheat flour 10 sour cream one hundred tomato paste, in terms of 30% solids content 6 salt 12 basil 0,03 mustard 0,03 ginger 0.02 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots and onions are chopped and sautéed in vegetable oil.

Prepared rice is boiled until a double increase in mass.

The listed components in the recipe ratio are mixed with krill meat, approximately 67% of the recipe amount of salt and ground basil, mustard and ginger 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 wheat flour is sautéed in vegetable oil, and then mixed in a recipe ratio with sour cream, fish stock, tomato paste, the rest of the salt and ground black pepper and bay leaf to give the 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, 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 .: APPP Konservplodoizomat, 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 "Cabbage rolls with krill", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, boiling until the rice mass doubles, mixing the listed components with krill meat, some salt, basil, mustard and ginger to produce minced meat , sorting into leaves, freezing and defrosting fresh cabbage, molding minced meat into cabbage leaves to get cabbage rolls, sautéing wheat flour in vegetable oil, mixing it with sour cream, fish bouillon oxazolidinone, tomato paste, remaining part of a salt, black pepper and bay leaf to obtain sauce, sauce and cabbage packing, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs wt. hours:
krill meat 200 vegetable oil twenty decorative cabbage 375 carrot 93.6-96 onion 58.5-59.3 rice twenty Wheat flour 10 sour cream one hundred tomato paste, in terms of 30% solids content 6 salt 12 basil 0,03 mustard 0,03 ginger 0.02 black pepper 0.2 Bay leaf 0.06 fish stock before the release of the target product 1000