Method for manufacture of preserves "cabbage rolls greek-style". RU patent 2510793.
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Method for manufacture of preserves "rolls greek-style" / 2510790 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. |
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Method for manufacture of preserves "beef forced with garlic and speck" / 2510779 Method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, milk, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. |
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Method for production of preserves "veal with dill sauce" / 2510706 Pumpkin and bulb onions are cut and blanched. Carrots are blanched and cut. Dill greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. The listed components are mixed with milk, lemon juice, salt, black hot pepper, white pepper and cloves. Beef is cut. Beef, the produced mixture and bone broth are packed, sealed and sterilised. |
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Method for production of preserved product "marinated dushenina forced with speck" / 2510653 Method envisages recipe components preparation, carrots, parsley roots, celeriac and bulb onions cutting, sauteing in melted fat and straining, potatoes cutting and frying in melted fat, beet-roots blanching and cutting, green beans cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, salt and black hot pepper to produce garnish, beef cutting, forcing with speck and frying in melted fat, beef, garnish and bone broth packing, sealing and sterilisation. |
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Method for manufacture of preserves "rabbit with garnish and red main sauce" / 2510197 Invention relates to the technology of preserved second-course lunches production. The method involves carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, sugar peas and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised. |
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Method for manufacture of preserves "beef forced with garlic and speck" / 2510196 Invention relates to the technology of preserved second-course lunches production. The method involves potatoes and scallops cutting and blanching, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation. |
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Method for manufacture of preserves "fried meat with garnish" / 2510195 Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt, calcium lactate and black hot pepper, meat cutting and frying in melted fat, meat and the produced mixture packing, sealing and sterilisation. |
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Method for production of preserves "stewed veal with vegetables" / 2510194 Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, lagenaria and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation. |
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Method for production of preserves "stewed veal with vegetables" / 2510193 Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, scallops and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation. |
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Method for production of preserves "veal medallions with sorrel" / 2510192 Invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, sorrel freezing and chopping, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with lemon juice, sugar and salt, beef cutting, pounding and frying in melted butter, beef, the produced mixture and yoghurt packing, sealing and sterilisation. |
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Method for producing smoked canned meat food / 2243699 Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material. |
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Meat-and-vegetable paste / 2243700 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water. |
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Meat-and-vegetable paste / 2243701 Meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water. |
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Sandwich paste / 2243702 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella parvispora micromycet biomass by predetermined process, edible salt and water. |
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Sandwich paste / 2243703 Sandwich paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, marrow, CO2-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella pulchella micromycet biomass by predetermined process, edible salt and water. |
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Method for producing of cooked sausage with vegetable additive / 2245662 Method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state. |
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Sandwich paste / 2245663 Sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2 extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio. |
 Meat-based composition for producing of baby foods / 2245664Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio. |
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Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
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Sandwich paste / 2246877 Sandwich paste composition comprises liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, squash, bulb onion, CO2-extract of laurel leaf, CO2-extract of eugenelic basil, CO2 extract of dill, preparation produced by sequential extracting of Mortierella exigua micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, edible salt, and water. |
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 yoghurt, 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 lunch dishes.
A method of obtaining of canned "Stuffed in Greek", providing training prescription components, cutting, passerovannye in vegetable oil onions and garlic, the frying in vegetable oil, rice, blanching of raisins, cutting lamb, cut greens of dill, mixing of these components with chicken eggs, a part of salt, cumin, Basil and black pepper bitter with obtaining the beef, disassembly on the leaves, freezing and defrostation Savoy cabbage and moulding of meat in cabbage leaves with getting stuffed cabbage, mix yogurt, bone broth, tomato paste, remaining salt and starch with getting the sauce, packing cabbage and sauce, sealing and sterilization (RU 2305964 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 obtaining of canned "Stuffed in Greek", providing training prescription components, cutting, passerovannye in vegetable oil onions and garlic, frying in vegetable oil, rice, blanching of raisins, cutting lamb, cut greens of dill, mixing of these components with chicken eggs, a part of salt, cumin, Basil and black pepper bitter with obtaining the beef, disassembly on the leaves, freezing and defrostation Savoy cabbage and moulding of meat in cabbage leaves with getting stuffed cabbage, mix yogurt, bone broth, tomato paste and remaining salt with getting the sauce, packing cabbage and sauce, sealing and sterilization, according to the invention, as part of the sauce optionally use the ground sunflower seeds, pumpkin, which is pre-filled with bone broth and stand for swelling, and components used in the following ratio of expenses parts by weight:
lamb168,6-184,6
chicken eggs
12,5vegetable oil
18,8Savoy cabbage
382,8 onions58,5-59,3
garlic 3,3-3,5 raisins 17,2 rice 34,1 dill 39,1meal pumpkin seeds
12,5 yoghurt 75tomato paste, in terms of
30%dry substance
80 salt 12 caraway 0,5 Basil 0,5black pepper bitter
0,5bone broth
to the exit of the desired product 1000
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 blanched in hot water.
Prepared lamb butterwoth.
Prepared dill cut.
These components prescription ratio mixed with approximately 67% of prescription amount of salt and grind the cumin, Basil and black pepper bitter with obtaining meat.
Prepared Savoy cabbage disassemble leaves, frozen and deportiruyut.
The stuffing is made in cabbage leaves with getting stuffed cabbage.
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), filled with bone broth in the ratio by weight of about 1:5 and stand for swelling, and then in prescription ratio is mixed with yogurt, bone broth, tomato paste, and the remaining part of salt with getting the sauce.
Cabbage and sauce 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. Minimum consumption of lamb corresponds to the use of meat of the I category, and the maximum corresponds to the use of meat category II. Rest is provided in the form of intervals expenses cover their possible changes in the terms 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. After 10-15 minutes of 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.
A method of producing canned "Stuffed in Greek", providing training prescription components, cutting, passerovannye in vegetable oil onions and garlic, frying in vegetable oil, rice, blanching of raisins, cutting lamb, cut greens of dill, the mixing of these components with chicken eggs, a part of salt, cumin, Basil and black pepper bitter with obtaining the beef, disassembly on the leaves, freezing and defrostation Savoy cabbage and moulding of meat in cabbage leaves with getting stuffed cabbage, mix yogurt, bone broth, tomato paste and remaining salt with getting the sauce, packing cabbage and sauce, sealing and sterilization, characterized in that in the composition of the sauce optionally use the ground sunflower seeds, pumpkin, which is pre-filled with bone broth and stand for swelling and components use the following ratio of costs parts by weight:
lamb168,6-184,6
chicken eggs
12,5vegetable oil
18,8Savoy cabbage
382,8 onions58,5-59,3
garlic 3,3-3,5 raisins 17,2 rice 34,1 dill 39,1meal pumpkin seeds
12,5 yoghurt 75tomato paste, in terms of
30%dry substance
80 salt 12 caraway 0,5 Basil 0,5black pepper bitter
0,5bone broth
to the exit of the desired product 1000