RU2576957C1 - Method for production of preserves "zaporozhiye cabbage pie" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages recipe components preparation, cutting and chopping meat, liver, pork fat and garlic, cutting and sautéing in melted fat of onions, turnip cutting and blanching, carrots blanching and cutting, rice cooking till double weight increase, cutting, lettuce and parsley and celery, the listed components mixing with chicken eggs, preserved green peas, salt, allspice and Laurel leaf to produce mince. Then one performs fresh ornamental cabbages chopping and freezing, packing cabbage layer and mince, the addition of bone broth packing, sealing and sterilisation.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

Description

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

A known method for the production of canned food "Cabbage Pie in Zaporozhye", which includes preparing the recipe components, cutting and chopping meat, liver, bacon and garlic, cutting and sautéing onion in melted fat, cutting and blanching turnips, blanching and cutting carrots, boiling until double. increasing the mass of rice, cutting lettuce and parsley and celery greens, mixing the listed ingredients with chicken eggs, canned green peas, salt, allspice and bay leaves to produce minced meat, chopping and freeze-fresh cabbage, cabbage layered packing and stuffing, adding bone broth, sealing and sterilizing (RU 2300949 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 pie in Zaporozhye”, which involves preparing the recipe components, cutting and chopping meat, liver, bacon and garlic, cutting and sautéing onion melted fat, cutting and blanching turnips, blanching and cutting carrots, cooking until double the mass of rice, cutting lettuce and parsley and celery, mixing the listed ingredients with chicken eggs, canned green peas, salt, allspice and bay leaves with p by chopping minced meat, chopping and freezing fresh cabbage, layer-by-layer packing of cabbage and minced meat, adding bone broth, sealing and sterilization, according to the invention, decorative cabbage is used, and the components are used in the following ratio, wt. hours:

meat 60.2-78.7 liver 84-87.8 bacon 2.5 chicken eggs 10 melted fat 1,5 decorative cabbage 468.8 carrot 105.3-108 onion 14.6-14.8 garlic 2-2,1 turnip 148.8 rice fifteen canned green peas fifty salad 1.8 parsley 19.1 celery greens 19.1 salt 12 allspice 1,2 Bay leaf 0.06 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 meat, liver, bacon and garlic are chopped and chopped.

Prepared onions are chopped and sautéed in melted fat.

Prepared turnips are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared rice is boiled until a double increase in mass.

Prepared salad and parsley and celery chop.

The listed components in the recipe ratio are mixed with chicken eggs, canned green peas, salt and ground pepper, allspice and bay leaves to obtain minced meat.

Prepared fresh ornamental cabbage is chopped and frozen.

Cabbage and minced meat are packaged in layers, bone broth is added, 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 consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg per 1 ton of the target product. The maximum consumption of the liver corresponds to the use of beef liver, and the minimum corresponds to the use of other types of liver. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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 pie in Zaporizhzhya", which includes preparing the recipe components, cutting and chopping meat, liver, bacon and garlic, cutting and sautéing onion in melted fat, cutting and blanching turnips, blanching and cutting carrots, cooking to double masses of rice, cutting lettuce and parsley and celery greens, mixing the listed ingredients with chicken eggs, canned green peas, salt, allspice and bay leaves to produce minced meat, chopping and freezing fresh cabbage, layer-by-layer packing of cabbage and minced meat, adding bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
meat 60.2-78.7 liver 84-87.8 bacon 2,5 chicken eggs 10 melted fat fifteen decorative cabbage 468.8 carrot 105.3-108 onion 14.6-14.8 garlic 2-2,1 turnip 148.8 rice fifteen canned green peas fifty salad 1.8 parsley 19.1 celery greens 19.1 salt 12 allspice 1,2 Bay leaf 0.06 bone broth before the release of the target product 1000