Method for production of canned stuffed cabbage leaves

FIELD: canned goods from poultry meat and vegetables.

SUBSTANCE: claimed canned goods are produced by freezing and defrosting of fresh white cabbage leaves in oxygen-free atmosphere; rice washing; cutting of carrot, parsley root, and onion followed by roasting thereof in margarine; chicken meat chopping; gardenstuff cutting. chicken meat, rice, carrot, parsley root, onion, tomato paste, gardenstuff, table salt and black pepper are blended to produce mince. Mince is folded in cabbage leaves to produce stuffed cabbage leaves. Stuffed cabbage leaves are pre-packed together with bran kvass, 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 Stuffed with meat birds, providing training recipe components, cutting, passerovannye in margarine carrots, parsley root and onions, grinding grinder poultry, washing rice, cutting parsley and dill, mixing the listed components, tomato puree and salt with obtaining meat, the cooked leaves of fresh cabbage until soft, molding them stuffing with obtaining cabbage, laying in a container, add chicken broth and bread kvass, fighting for 1-1,5 hours and the formation of the finished dish of cabbage, the liquid in which they were stewed, and sour cream (Collection of recipes food and cooking products abroad. - SPb.: Profession, 2001, s-209).

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 "Stuffed with poultry envisages preparation of recipe components, freezing and devastatio without oxygen leaves of fresh cabbage, wash rice, cutting, passerovannye in margarine carrots, parsley root the onions, the cutting meat chickens, cut greens, mix chicken, onion, rice, carrots, parsley root, tomato paste, herbs and salt with obtaining meat, its formation in cabbage leaves with obtaining cabbage, mix bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, packing cabbage, kvass and chicken broth when following the flow of components, parts by weight:

cabbage500
chickens385
carrots65-66,7
parsley root65-66
onions60-60,8
rice40
greens45
margarine75
tomato paste 30%21,7
bran55
pressed Baker's yeast1,25
rye bread7,5
sugar1,25
Sol10
chicken brothto the output of the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Prescription to mponent prepared according to the traditional technology. 1/6 part of the prescription the number of trained bran soaked and connect diluted with warm drinking water, pressed bakery yeast, add sugar, mix and stand in a warm place for 2 hours with occasional stirring. Then add another 1/6 part of the prescription of the quantities of bran, rye bread, add boiled water to 25%, prescription number, mix and stand in a warm place for 24 hours from the receipt of the leaven.

The remaining amount of bran soaked in drinking water in the ratio by weight of 1:2, brewed with boiling water in an amount up to prescription, cooled to 40-45°add yeast and vibrasivaut in a warm place for 12 hours and then filtered to obtain kvass.

Prepared rice wash. Prepared carrots, parsley root and onions are cut and passer in margarine. Prepared chicken matterwhat. Prepared greens cut. The following components are mixed with tomato paste and salt 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 cabbage.

Cabbage is Packed together with atroveny kvass and chicken Blvd is one in the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except the chicken broth, given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take 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 12,4·104and for the control of product 7,4·104respectively.

So what Braz, 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 oxygen leaves of fresh cabbage, wash rice, cutting, passerovannye in margarine carrots, parsley root and onions, cutting meat chickens, cut greens, mix chicken, onion, rice, carrots, parsley root, tomato paste, herbs and salt with obtaining meat, its formation in cabbage leaves with obtaining cabbage, mix bran, rye bread, sugar, pressed bakery yeast and water, digestion and straining with getting kvass, packing cabbage, kvass and chicken broth when following the flow of components, parts by weight:

Cabbage500
Chickens385
Carrots65-66,7
Parsley root65-66
Onions60-60,8
Rice40
Greens45
Margarine75
Tomato paste 30%21,7
Bran55
Pressed Baker's yeast1,25
Rye bread7,5
Sugar1,25
Sol10
Chicken brothBefore the release of the target
product 1000

sealing and sterilisation.



 

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2 tbl

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