Method for manufacture of preserves "rolls greek-style"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions and garlic cutting and sauteing in vegetable oil, rice frying in vegetable oil, raisins blanching, mutton chopping, dill greens cutting, the listed components mixing with chicken eggs, part of salt, caraway, basil and black hot pepper to produce mince, savoy cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, bone broth, tomato paste and the remaining salt to produce a sauce, cabbage rolls and sauce packing, sealing and sterilisation.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

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

A method of producing canned "Stuffed Greek", providing training recipe components, cutting, passerovannye in vegetable oil onion and garlic, frying in vegetable oil rice, blanching raisins, cutting mutton, cut dill, mixing the listed components with chicken eggs, part salt, cumin, Basil and black pepper bitter with obtaining meat, disassembly on leaves, freezing and devastatio Savoy cabbage and molding meat in cabbage leaves with obtaining cabbage, mix sour cream, bone broth, tomato paste, remaining salt and starch with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN 2305963 C1, 2007).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This result is achieved in that in the method of production of canned "Stuffed Greek", providing training recipe components, cutting, passerovannye in vegetable oil onion and garlic, frying in vegetable oil rice, blancher is of raisins, the cutting of lamb, cut dill, mixing the listed components with chicken eggs, part salt, cumin, Basil and black pepper bitter with obtaining meat, disassembly on leaves, freezing and devastatio Savoy cabbage and molding meat in cabbage leaves with obtaining cabbage, mix sour cream, bone broth, tomato paste and remaining salt with obtaining sauce, packing cabbage and sauce, sealing and sterilization according to the invention in the composition of the sauce optionally use the ground meal of pumpkin seeds, which is pre-filled with bone broth and incubated for swelling, and the components used in the following ratio costs, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared onions and garlic cut and passer in vegetable oil.

Prepared rice fried in vegetable oil. Prepared raisins are blanched in hot water.

Prepared lamb matterwhat.

Prepared dill cut.

These components in the recipe ratio is mixed with approximately 67% of the prescription amount of salt and grind cumin,Basil and black pepper bitter with getting the stuffing.

Prepared Savoy cabbage apart on the sheets, frozen and defroster.

Minced meat formed into cabbage leaves with obtaining cabbage.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio mix with sour cream, bone broth, tomato paste and the rest of the salt with obtaining sauce.

Cabbage and sauce Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Minimum consumption of mutton corresponds to using meat category I, and the maximum corresponds to using meat category II. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions what about canning. Volume I - M: APP "Conservative", 1990, p.124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. After 10-15 minutes of experienced product is completely flowed out of banks. Sauce product on the closest analogue is not completely drained away, and began to dry on the walls of banks.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Stuffed Greek", providing training recipe components, cutting, passerovannye in vegetable oil onion and garlic, frying in vegetable oil rice, blanching raisins, cutting mutton, cut dill, mixing the listed components with chicken eggs, part salt, cumin, Basil and black pepper bitter with obtaining meat, disassembly on leaves, freezing and devastatio Savoy cabbage and molding meat in cabbage leaves with obtaining cabbage, mix sour cream, bone broth, tomato paste and remaining salt with obtaining the uso, packing cabbage and sauce, sealing and sterilization, characterized in that the composition sauce optionally use the ground meal of pumpkin seeds, which is pre-filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: