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Method for production of preserves "calamary stuffed with white cabbages, onions and egg". RU patent 2510232.

IPC classes for russian patent Method for production of preserves "calamary stuffed with white cabbages, onions and egg". RU patent 2510232. (RU 2510232):

A23L3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preserving foods or foodstuffs in association with packaging B65B0055000000)

A23L1/333 -

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Method for manufacture of preserves "fresh cabbage fritters with calamaries" / 2510231
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Canned infant nutrition formula / 2280390
Claimed canned goods are produced by formula component preparation, namely scallop muscle cooking in water followed by separation thereof from obtained broth; carrot blanching and cutting; potatoes cutting and blanching; onion cutting and roasting thereof in milk butter; grinding in grinder of scallop muscle, potatoes, carrot, onion together with butter, cabbage, parsley green, and green peas. Separated broth and salt are introduced in obtained mass and mixture is pre-packed in specific component ratio.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases. One performs ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The calamary carcase and sauce are packed, sealed and sterilised.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

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

The known method of manufacture of canned food : Squid, stuffed cabbage, onion and egg", providing training prescription components, cutting and freezing fresh white cabbage, cooking, cleaning and cutting of chicken eggs, cutting, passerovannye in melted butter onions, cut greenery, blending these components with dry milk, part of salt and a part of black pepper bitter with the receipt of meat and its formation in the carcass of the squid, passerovannye in melted butter wheat flour and mix with sour cream, fish broth, tomato paste, the remaining part of salt, the remaining part of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization (RU 2311075 C1, 2007).

The disadvantage of this method is high adhesion to the walls of containers received the target product.

The technical result of the invention consists in reducing the adhesion to the walls of containers received the target product.

This result is achieved by the method of manufacture of canned food : Squid, stuffed cabbage, onion and egg", providing training prescription components, cutting and freezing fresh white cabbage, cooking, cleaning and cutting of chicken eggs, cutting, passerovannye in melted butter onions, cut greenery, blending these components with dry milk, part of salt and a part of black pepper bitter with the receipt of meat and its formation in the carcass of the squid, mixing smetana, fish broth, tomato paste, remaining salt, the remaining parts of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization, according to the invention using ground meal pumpkin seeds, which before mixing fill fish broth and stand for swelling, and components used in the following ratio of expenses parts by weight:

squid 200

chicken eggs

melted butter

10,6

fresh white cabbage

490 onions

112,3-113,8

greens 12,5

meal pumpkin seeds

27,4

sour cream

100

dry milk

8,3

tomato paste, in terms of

30%dry substance

3,3 salt 12

black pepper bitter

0,4

Bay leaf

0,06

fish broth

to output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared fresh cabbage cut and freeze.

Prepared chicken eggs cooked, cleaned and cut.

Prepared onions cut and passer in melted butter.

Prepared cut greens.

These components prescription ratio is mixed with dry milk, approximately 66% of prescription amount of salt and approximately 50% of prescription number pepper bitter with obtaining the beef, which is formed in the prepared squid carcass.

Prepared ground meal pumpkin seeds obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI Development of technology sausages functional purpose with additives of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill fish broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio is mixed with sour cream, fish broth, tomato paste, the remaining part of salt and bread remaining part of bitter pepper and Bay leaf with getting the sauce.

Carcass squid and the sauce is Packed in prescription ratio, sealed and sterilized with obtaining the target product.

Expenditure components are taking into account norms of waste and losses of the relevant commodities. Given as an interval consumption of onions covers it possible changes in periods of storage of raw materials.

When using tomato paste with the content of dry substances that do not match prescription, carry out the conversion of its consumption, equivalent to the content of dry matter by well-known dependencies (Collection of technological instructions for the production of canned food. Volume I .- M: APP "Conservative", 1990, p.124).

Received by the described technology canned by organoleptic properties similar product for the closest analogue.

To confirm the technical result of can №8 containing products obtained in the described technology and the closest analogue was opened and installed in the tripod upside down. Experienced product is completely flowed from banks. Sauce product for the closest analogue is not completely drained away, and began to dry on the walls of the banks.

Thus, the proposed method allows to reduce adhesion to the walls of containers received the target product.

The way we produce canned Squid, stuffed cabbage, onion and egg", including cutting and freezing fresh white cabbage, cooking, cleaning and cutting of chicken eggs, cutting, passerovannye in melted butter onions, cut greenery, blending these components with dry milk, part of salt and a part of black pepper bitter with the receipt of meat and its formation in the carcass of the squid, mixing smetana, fish broth, tomato paste, remaining salt, the remaining parts of bitter pepper and Bay leaf with getting the sauce, packing squid carcasses and gravy, sealing and sterilization, wherein when getting the sauce using ground meal pumpkin seeds, which before mixing components sauce fill fish broth and stand for swelling, and components used in the following ratio, by mass.: