RU2571630C1 - Method for production of preserves "cabbage rolls with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, beef chopping, wheat bread grating and garlic straining. Then one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. One performs bone broth, tomato paste, lemon juice and sugar mixing to produce filling, the cabbage rolls and filling 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 "Stuffed cabbage with meat", which provides for the preparation of recipe components, cutting and sautéing onion in vegetable oil, beef chopping, rubbing wheat bread, rubbing garlic, mixing these components with chicken eggs, salt and bitter black pepper to obtain minced meat, sorting into leaves, freezing and defrosting fresh cabbage, forming minced meat in cabbage leaves to get cabbage rolls, mixing bone broth, tomato paste, lemon juice and sugar with receiving filling, packing stuffed cabbage and filling, sealing and sterilization (RU 2299620 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 meat", which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, cutting beef, rubbing wheat bread, rubbing garlic, mixing the listed ingredients with chicken eggs, salt and pepper bitter black with minced meat, sorting into leaves, freezing and defrosting fresh cabbage, molding minced cabbage leaves to produce cabbage rolls, mixing bone broth, tomato paste s, lemon juice and sugar to obtain pouring, packing stuffed cabbage and pouring, 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 234.7-241.6 chicken eggs 14.5 vegetable oil 10 decorative cabbage 833.3 onion 39-39.5 garlic 1.7-1.8 wheat bread 2,5 lemon juice 12 tomato paste, in terms of 30% solids content 3.4 sugar 10 salt 12 black pepper 0.21 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 are chopped and sautéed in vegetable oil.

Prepared beef is chopped.

Prepared wheat bread is rubbed.

The prepared garlic is mashed.

The listed components in the recipe ratio are mixed with chicken eggs, salt and ground black bitter pepper to obtain minced meat.

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

Stuffing is molded into cabbage leaves to obtain cabbage rolls.

Prepared bone broth, lemon juice, tomato paste and sugar are mixed in a prescription ratio to obtain a fill.

Stuffed cabbage and filling 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 .: 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 meat "Cabbage rolls with meat", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, beef chopping, rubbing wheat bread, rubbing garlic, mixing the listed ingredients with chicken eggs, salt and bitter black pepper to get minced meat, disassembling on leaves, freezing and defrosting fresh cabbage, forming minced meat in cabbage leaves to get cabbage rolls, mixing bone broth, tomato paste, lemon juice and sugar to obtain pouring, packing stuffed cabbage and pouring, 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 234.7-241.6 chicken eggs 14.5 vegetable oil 10 decorative cabbage 833.3 onion 39-39.5 garlic 1.7-1.8 wheat bread 2.5 lemon juice 12 tomato paste, in terms of 30% solids content 3.4 sugar 10 salt 12 black pepper 0.21 bone broth before the release of the target product 1000