Method for manufacture of preserves "rolls moldavian-style"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, parsley greens cutting and freezing, rice cooking till double weight increase, pork chopping, mixing carrots, parsley root, bulb onions, parsley greens, rice and pork with tomato paste, salt and black hot pepper to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, ground pumpkin seeds extraction cake pouring with chicken broth and maintenance for swelling, mixing kvass and pumpkin seeds extraction cake with sour cream and chicken broth to produce a sauce, the 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 Moldovan", providing training prescription components, freezing and devastatio grape leaves, cutting, passerovannye in margarine carrots, parsley root and onions, cutting and freezing parsley, cooked to a twofold increase in weight of rice, cutting of pork, mix carrots, parsley root, onion, parsley, rice and pork with tomato paste, salt and black pepper bitter with getting the stuffing and forming in grape leaves with obtaining cabbage, boiling brew and mixing it with sour cream and chicken broth with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN S, 2008).

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 Moldovan", providing training prescription components, freezing and devastatio grape leaves, cutting, passerovannye in margarine carrots, parsley root and onions, cutting, and C is marajuana parsley, cooking up a twofold increase in weight of rice, cutting of pork, mix carrots, parsley root, onion, parsley, rice and pork with tomato paste, salt and black pepper bitter with getting the stuffing and forming in grape leaves with obtaining cabbage, boiling brew and mixing it with sour cream and chicken broth 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 before mixing pour chicken 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 grape leaves frozen and defroster. Prepared carrots, parsley root and onions are cut and passer in margarine.

Prepared parsley cut and freeze. Prepared rice cooked to a doubling of mass. Prepared pork cut. Carrots, parsley root, onion, parsley, rice and pork in the recipe ratio is mixed with the tomato paste, salt and black pepper bitter with getting the stuffing, which is formed in grape leaves with obtaining cabbage.

Prepared the brew is boiled.

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 chicken broth in a ratio by weight of about 1:5 and incubated for swelling.

Brew and meal of pumpkin seeds in the recipe ratio mix with sour cream and chicken broth 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 pork corresponds to using pork cut, and the maximum corresponds to the use of pork meat. 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 for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

Obtained according to the described technology canned food organoleptic properties similar to the product parabolee close 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 Moldovan", providing training prescription components, freezing and devastatio grape leaves, cutting, passerovannye in margarine carrots, parsley root and onions, cutting and freezing parsley, cooked to a twofold increase in weight of rice, cutting of pork, mix carrots, parsley root, onion, parsley, rice and pork with tomato paste, salt and black pepper bitter with getting the stuffing and forming in grape leaves with obtaining cabbage, boiling brew and mixing it with sour cream and chicken broth with obtaining sauce, packing cabbage and sauce, sealing and sterilization, characterized in that the composition sauce optionally use the ground meal of pumpkin seeds, which before mixing pour to rinim broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: