RU2578329C1 - Method for production of preserved "tolma in cabbage leaves" - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method for production of preserves "Tolma in cabbage leaves" envisages recipe components preparation, rice cooking till double weight increase and chopping mutton. Then one performs bulb onions cutting, apples, dried apricots, cilantro, basil, majoram and thyme greens, mixing mutton, rice, part of bulb onions, cilantro, Basil greens, marjoram, thyme greens, part of salt and black hot pepper to produce mince. Then taking to leaves, freezing fresh ornamental cabbages and defrostation, mince moulding into cabbage leaves to produce tolma. Then one performs mixing melted butter, bone broth, tomato paste and the remaining salt to produce a filler, Dolma, remaining part of bulb onions, apples, dried apricots and filling, sealing and sterilisation.

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

1 cl

Description

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

A known method of producing canned food "Tolma in cabbage leaves", which provides for the preparation of recipe components, boiling up to a double increase in the mass of rice, cutting lamb, cutting onions, apples, dried apricots, cilantro, green basil, marjoram and thyme, mixing lamb, rice , parts of onions, cilantro greens, basil greens, marjoram greens, thyme greens, parts of salt and black bitter pepper to produce minced meat, sorting into leaves, freezing and defrosting fresh cabbage, molding arsha in cabbage leaves to obtain tolma, mixing of melted butter, bone broth, tomato paste and the remainder of the salt to produce the fill, packing tolma remaining part onions, apples, apricots, and filling, sealing and sterilization (RU 2302796 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 of producing canned food “Tolma in cabbage leaves”, which involves preparing the recipe components, boiling to double the mass of rice, chopping lamb, cutting onions, apples, dried apricots, cilantro, green basil, green marjoram and green thyme, mixing lamb, rice, onion, cilantro, basil, marjoram, thyme, part of salt and black pepper to produce minced meat, sorting into leaves, freezing and defrosting fresh cap joints, forming minced meat in cabbage leaves to produce tolma, mixing ghee, bone broth, tomato paste and the rest of the salt to obtain a fill, packing of tolma, the remaining part of onions, apples, dried apricots 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:

mutton 287.8-315 melted butter twenty decorative cabbage 375 onion 46.8-47.4 apples 54.7 dried apricots 40 rice 10 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 tomato paste, in terms of 30% solids content 10 salt 12 black pepper 0.8 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 rice is boiled until a double increase in mass.

Prepared mutton is cut and cutted.

Prepared onions, apples, dried apricots, cilantro greens, basil greens, marjoram greens and thyme greens are chopped.

Lamb, rice, approximately 67% of the recipe amount of onions, cilantro greens, basil greens, marjoram greens and thyme greens in the recipe ratio are mixed with approximately 60% of the recipe amount of salt and ground black pepper to produce minced meat.

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

Stuffing is formed into cabbage leaves and moistened in chicken eggs to obtain tolma.

Ghee, bone broth, tomato paste and the rest of the salt are mixed in a prescription ratio to obtain a fill.

Tolma, the remaining part of onions, apples, dried apricots and pouring 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 lamb 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. - M .: APPP Konservplodozyach, 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)

A method of obtaining canned food "Tolma in cabbage leaves", which includes preparing the recipe components, boiling to a double increase in the mass of rice, chopping lamb, cutting onions, apples, dried apricots, cilantro, green basil, marjoram and thyme, mixing lamb, rice, parts of onions, cilantro greens, basil greens, marjoram greens, thyme greens, parts of bitter salt and pepper to produce minced meat, sorting into leaves, freezing and defrosting fresh cabbage, shaping minced meat into a cabbage leaf ry with the production of tolma, mixing ghee, bone broth, tomato paste and the rest of the salt to obtain a fill, packing of the tolma, the remaining part of onions, apples, dried apricots and pouring, sealing and sterilization, characterized in that they use decorative cabbage, and the components used in the following ratio of costs, parts by weight:
mutton 287.8-315 melted butter twenty decorative cabbage 375 onion 46.8-47.4 apples 54.7 dried apricots 40 rice 10 green cilantro 5 basil greens 5 marjoram greens 5 thyme greens 5 tomato paste, in terms of 30% solids content 10 salt 12 black pepper 0.8 bone broth before the release of the target product 1000