"caviar-and-vegetable cabbage rolls" preserves production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in vegetable oil, fresh white cabbages taking to leaves and part of cabbage leaves chopping, rice cooking till double weight increase, carrots, bulb onions and chopped cabbage leaves mixing and mincing and addition of screened caviar, rice and part of salt to produce mince, the remaining cabbage leaves blanching and mince moulding into leaves to produce cabbage rolls, mixing flour, tomato paste, drinking water, sugar, the remaining salt, black hot pepper, allspice, cloves and laurel leaf, the mixture cooking and addition of acetic acid to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. One uses in the sauce composition ground pumpkin seeds extraction cake that is poured, before mixing, with drinking water and maintained for swelling while the components are used at the following expenditure ratio, weight parts: screened caviar - 255.1; vegetable oil - 13.1; fresh white cabbages - 466.3; carrots - 72.3-74.1; bulb onions - 73.4-74.4; rice - 130.6, pumpkin seeds extraction cake - 13.1, tomato paste in conversion to 30% dry substances content - 94.3, acetic acid in conversion to 80% concentration - 0.46, sugar - 26.3, salt - 16.2, black hot pepper - 0.13, allspice - 0.11, cloves - 0.11, laurel leaf - 0.03, water till the target product yield is equal to 1000.

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

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

There is a method of production of canned Caviar-vegetable stuffed cabbage”, providing for the preparation of the recipe components, cutting, passerovannye in vegetable oil carrots and onions, disassembly on the leaves of fresh cabbage and shredder parts, boiling up to a twofold increase in weight of rice, mixing and grinding on top of carrots, onions and chopped part of the cabbage leaves and add the breakdown of eggs, rice, and part of the salt with obtaining meat, blanching the remaining cabbage leaves and molding them stuffing with obtaining cabbage, passerovannye in vegetable oil wheat flour, its mixing with vegetable oil, tomato paste, water, sugar, the remaining part of salt, black pepper bitter, allspice, cloves and Bay leaf, cooking and adding acetic acid to obtain sauce, packing cabbage and sauce, sealing and sterilization (Reference canned. Volume 3.- M: Food industry, 1971, s-489).

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.

Attrasoft is achieved by in the method of production of canned Caviar-vegetable stuffed cabbage”, providing for the preparation of the recipe components, cutting, passerovannye in vegetable oil carrots and onions, disassembly on the leaves of fresh cabbage and shredder parts, boiling up to a twofold increase in weight of rice, mixing and grinding on top of carrots, onions and chopped part of the cabbage leaves and add the breakdown of eggs, rice, and part of the salt with obtaining meat, blanching the remaining cabbage leaves and molding them stuffing with obtaining cabbage, mix flour, tomato paste, water, sugar, the remaining part salt, black pepper bitter, allspice, cloves and Bay leaf, cooking and adding acetic acid to obtain sauce, packing cabbage and sauce, sealing and sterilization according to the invention in the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, 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. Training is blennie carrots and onions cut and passer in vegetable oil.

Prepared fresh cabbage apart on the sheets, of which approximately 22% by weight, most preferably small, chopped, and the rest are blanched in hot water.

Prepared rice cooked to a twofold increase in mass.

Carrots, onions and chopped part of the cabbage leaves are mixed in a prescription ratio and milled on the top. In the ground mass is injected breakdown eggs, rice, and approximately 37% recipe quantity of salt with getting the stuffing, which is formed in blanched 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), pour drinking water in the ratio by weight of about 1:5 and incubated for swelling, and then in the recipe ratio is mixed with the tomato paste, water, sugar, rest of the salt and powdered black pepper bitter, allspice, cloves and Bay leaf. The mixture cook until the solids content of about 15% and add acetic acid with obtaining sauce.

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

If using tomato paste with a solids content not matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out calculation of their costs on an equivalent solids content and/or acid, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP “Conservative”, 1990, p.124).

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their 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. 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 Caviar-vegetable stuffed leaves, cover the speaker preparation of recipe components, cutting and passerovannye in vegetable oil carrots and onions, disassembly on the leaves of fresh cabbage and shredder parts, boiling up to a twofold increase in weight of rice, mixing and grinding on top of carrots, onions and chopped part of the cabbage leaves and add the breakdown of eggs, rice, and part of the salt with obtaining meat, blanching the remaining cabbage leaves and molding them stuffing with obtaining cabbage, mix flour, tomato paste, water, sugar, remaining salt, black pepper bitter, allspice, cloves and Bay leaf, cooking and adding acetic acid with obtaining sauce, packing cabbage and sauce, sealing and sterilization, characterized in that the composition of the sauce using ground meal of pumpkin seeds, which before mixing pour drinking water and allowed to swell, and the components used in the following ratio of expenses, parts by weight: