RU2583674C1 - Method for production of preserved "kabaskel" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Pre-processed onions are cut and browned in melted fat. Mutton, mutton lard and garlic are slashed on grinder. Listed components are mixed with chicken eggs, part of salt and part of red hot pepper to produce mince. Fresh ornamental cabbages are taken to leaves, frozen and defrosted. Mince is moulded into cabbage leaves to produce kabaskel. One performs dill greens cutting and mixing with bone broth, tomato paste, remaining salt and remaining red hot pepper to produce sauce. Kabaskel and sauce are packed, sealed and sterilised.

EFFECT: method allows to get new canned food using nonconventional vegetable raw materials.

1 cl

Description

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

A known method for the production of canned food "Cabaskel", which includes preparing the recipe components, cutting and sautéing onion in melted fat, chopping lamb, lamb and garlic on a top, mixing these components with chicken eggs, part of the salt and part of the red hot pepper, to obtain minced meat, disassembling into leaves, freezing and defrosting fresh cabbage, shaping minced meat into cabbage leaves to produce cabbage, cutting dill and mixing it with bone broth, tomato pa of the remaining part of the salt and the remaining part of red hot pepper to obtain sauce, and sauce kabaskela packing, sealing and sterilizing (RU 2303900 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 "Cabaskel", which involves preparing the recipe components, cutting and sautéing onion in melted fat, chopping lamb, mutton fat and garlic on a top, mixing the above components with chicken eggs, part salt and part pepper red stew with minced meat, sorting into leaves, freezing and defrosting fresh cabbage, forming minced meat into cabbage leaves to produce cabbage, cutting dill and mixing it with bone broth ohm, tomato paste, the remainder of the salt and the remaining part of red hot pepper to obtain sauce, and sauce kabaskela packing, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs wt. hours:

mutton 359.7-393.7 lamb fat 75 chicken eggs 16 melted fat 8.8 decorative cabbage 510.2 onion 93.6-94.8 garlic 5.1-5.4 dill greens 12.5 tomato paste, in terms of 30% solids content 25 salt 12 hot red pepper 1,2 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 melted fat.

Prepared lamb, lamb and garlic are chopped and chopped in a spinning top.

The listed components in the recipe ratio are mixed with chicken eggs, approximately 85% of the recipe amount of salt and approximately 83% of the recipe amount of ground red hot pepper to produce minced meat.

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

Stuffing is molded into cabbage leaves to produce cabbage.

The prepared dill greens are cut, and then mixed in a recipe ratio with bone broth, tomato paste, the remaining part of the salt and the remaining part of the ground red hot pepper to form a sauce.

Cabaskel 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 lamb 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 - 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)

Kabaskel canned food production method, which includes preparing the recipe components, cutting and sautéing onion in melted fat, chopping lamb, mutton fat and garlic on a top, mixing the listed components with chicken eggs, part of salt and part of red hot pepper to obtain minced meat, disassembling on leaves, freezing and defrosting fresh cabbage, shaping minced meat into cabbage leaves to produce cabbage, cutting dill and mixing it with bone broth, tomato paste, the remaining part salt and the remainder of the red hot pepper with the sauce, packing kabaskela and sauce, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
mutton 359.7-393.7 lamb fat 75 chicken eggs 16 melted fat 8.8 decorative cabbage 510.2 onion 93.6-94.8 garlic 5.1-5.4 dill greens 12.5 tomato paste in terms of 30% solids content 25 salt 12 hot red pepper 1,2 bone broth before the release of the target product 1000