Method for production of canned stuffed cabbage leaves

FIELD: canned goods from meat and vegetables.

SUBSTANCE: claimed canned goods are produced by freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; sheep and onion chopping; rice cooking, chestnut cooking, pilling and cutting, nut soaking, coriander green cutting. Sheep, onion, rice, chestnut, sultana, coriander green table salt and black pepper are blended to produce mince. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Acetic acid, sugar, CO2-extract of saffron and cinnamon and bone broth are blended to produce souse. Stuffed cabbage leaves and souse are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology of vegetable canned food.

A known method for the production of culinary dishes "Kalam which", providing training prescription components, cooking fresh cabbage in salted water until soft and disassembly of the leaves, boiling rice, soaking chickpeas, cooking, cleaning and cutting chestnuts, grinding grinder lamb and onions, cut coriander, mix the lamb, onion, rice, chestnuts, chickpeas, sultanas, coriander, salt and black pepper bitter with obtaining meat, its formation in cabbage leaves with getting Kalam which, laying in a container, pouring the broth, fighting for 20-30 minutes, add sauce, sugar, saffron, cinnamon and acetic or citric acid, and drying for 20 minutes to obtain the target product (Collection of recipes food and cooking products CIS - SPb.: Profession, 2001, s-95).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned "Kalam, which envisages preparation of recipe components, freezing and devastatio without oxygen, the fresh leaves is locochona cabbage, grinding on the top of the lamb and onions, cooked rice to increase the weight by 150%, cooking, cleaning and cutting of the chestnut trees, soaking up to a twofold increase in the mass of chick peas, cut green coriander, mix the lamb, onion, rice, chestnuts, chickpeas, raisins, cilantro, salt and black pepper bitter with obtaining meat, its formation in cabbage leaves with getting Kalam, which, mixing sugar, acetic acid, CO2-extracts of saffron and cinnamon and bone broth with obtaining sauce, packing Kalam which make the sauce the next time the flow of components, parts by weight:

Cabbage528
Lamb429-538,5
Onions36-36,5
Rice60
Chestnuts159
Chickpeas24,3
Raisins76,5
Coriander42
Black pepper bitter0,6
Sugar15
Acetic acid 80%10
Sol12
CO2-saffron extract0,003
CO2-extract of cinnamon0,003
Bone brothsealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared lamb and onions are cut and milled on the top. Prepared the rice cook until the weight increase by 150%. Prepared chestnuts boiled until cooked, cleaned and cut. Prepared chickpeas soaked up to a twofold increase in mass. Prepared coriander cut. These components are mixed with raisins, salt and black pepper bitter with getting the stuffing.

Prepared fresh cabbage apart on the sheets, subjected them to freezing, it is desirable slow, and defroster without oxygen, and is then formed into stuffing them with obtaining Kalam which.

Acetic acid is mixed with bone broth, sugar, and CO2-extracts of saffron and cinnamon with obtaining sauce.

Kalam which and the sauce is Packed with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of mutton corresponds to using meat category I, and the maximum use of the meat category II. In using the implement of acetic acid with concentration, not coincident with the prescription, consumption recalculated to equivalent content of the anhydrous acid. Specified in the form of interval consumption of onions covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters identical culinary dish on the closest analogue, and security comply with the requirements of SanPiN 2.3.2.1078. Guaranteed shelf life of canned defined by the standard method, amounted to 1 year.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 11,4·104and for the control of product 6,4·104respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training prescription components, freezing and devastatio without access to the Sloboda leaves of fresh cabbage, grinding on the top of the lamb and onions, cooked rice to increase the weight by 150%, cooking, cleaning and cutting of the chestnut trees, soaking up to a twofold increase in the mass of chick peas, cut green coriander, mix the lamb, onion, rice, chestnuts, chickpeas, raisins, cilantro, salt and black pepper bitter with obtaining meat, its formation in cabbage leaves with getting Kalam, which, mixing sugar, acetic acid, CO2-extracts of saffron and cinnamon and bone broth with obtaining sauce, packing Kalam which make the sauce the next time the flow of components, parts by weight:

To the output of the target product 1000
Cabbage528
Lamb429-538,5
Onions36-36,5
Rice60
Chestnuts159
Chickpeas24,3
Raisins76,5
Coriander42
Black pepper bitter0,6
Sugar15
Acetic acid 80%10
Sol12
CO2-saffron extract0,003
CO2-extract of cinnamon0,003
Bone broth

sealing and sterilisation.



 

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