Method for preparation of preserves "calamary stuffed with white cabbages, onions and egg"

FIELD: food industry.

SUBSTANCE: 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, ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the calamary carcases 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.

Known method of preparing canned Squid, stuffed cabbage, onions and egg, providing training recipe components, cutting and freezing of fresh cabbage, cooking, cleaning and cutting chicken eggs, cutting and passerovannye in butter onions, cut greens, mixing the listed components with dry milk, part salt and part of the black pepper bitter with getting the stuffing and shaping the carcass squid, passerovannye in ghee wheat flour and mix with sour cream, fish broth, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf with obtaining sauce, packing carcasses squid and sauce, sealing and sterilization (EN 2306747 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 preparation of canned Squid, stuffed cabbage, onions and egg, providing training recipe components, cutting and freezing of fresh cabbage, cooking, cleaning and cutting chicken eggs, cutting and passerovannye in butter onions, cut greens, mixing the listed components with dry milk, part salt and part of the black pepper bitter with getting the stuffing and shaping the carcass squid, mix sour cream, fish broth, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, packing carcasses squid and sauce, sealing and sterilization according to the invention, when receiving the sauce using ground meal of pumpkin seeds, which before the components are mixed the sauce, pour the fish broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared fresh cabbage cut and freeze.

Prepared chicken eggs are cooked, cleaned and cut.

Prepared onions cut and passer in melted butter.

Prepared greens cut.

These components in the recipe ratio is mixed with powdered milk, approximately 66% of the prescription amount of salt and approximately 50% of the prescription amount of ground black pepper bitter with getting the stuffing, which is formed in the prepared carcass squid.

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), pour the fish broth in soothes the NII by weight to about 1:5 and incubated for swelling, and then in prescription ratio mix with sour cream, fish broth, the remaining part of salt and grind the rest of the black pepper bitter and Bay leaf with obtaining sauce.

Carcass squid 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. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.

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. 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.

The method of preparation of canned Squid, stuffed cabbage, onion and egg", including cutting and freezing of fresh cabbage, cooking,cleaning and cutting chicken eggs, cutting and passerovannye in butter onions, cut greens, mixing the listed components with dry milk, part salt and part of the black pepper bitter with getting the stuffing and shaping the carcass squid, mix sour cream, fish broth, remaining salt, remaining pepper bitter and Bay leaf with obtaining sauce, packing carcasses squid and sauce, sealing and sterilization, wherein when receiving the sauce using ground meal of pumpkin seeds, which before the components are mixed the sauce, pour the fish broth and incubated for swelling, and the components used in the following ratio costs, parts by weight: