Method for production of preserves "cabbage rolls with meat mince"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat mincing, rice and red hot pepper mixing and frying in fat, the listed components mixing with CO2- extract of pyrolysis wood to produce mince, fresh white cabbages taking to leaves, freezing and defrostation, the mince moulding into cabbage leaves to produce cabbage rolls, ground pumpkin seeds extraction cake pouring with broth and maintenance for swelling, the pumpkin cake mixing with broth, tomato puree, sugar and salt to produce a sauce, the cabbage rolls and the sauce packing, sealing and sterilisation.

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.

A method of producing canned "Stuffed with minced meat", providing training prescription components, grinding on top of the meat, mixing and frying in fat rice and red pepper burning and mixing these components with CO2-extract pyrolysis of wood with obtaining meat, disassembly on leaves, freezing and devastatio fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, passerovannye wheat flour and mix with broth, tomato puree, sugar and salt with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN 2283601 C1, 2006).

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 with minced meat", providing training prescription components, grinding on top of the meat, mixing and frying in fat rice and red pepper burning and mixing these components with CO2-extract pyrolysis of wood with obtaining meat, disassembly on whether the Thiey freezing and devastatio fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix flour, tomato puree, broth, sugar and salt with obtaining sauce, packing cabbage and sauce, sealing and sterilization according to the invention using ground meal of pumpkin seeds, which before mixing pour broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

meat283,1-370,1
fatthe 15.6
fresh cabbage489
rice45
meal of pumpkin seeds15
tomato puree, in terms of
12%solids contentto 25.3
sugar3
Sol10
peppers red hot0,5
CO2-extract pyrolysis Dreux is ezine 0,01
brothto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared meat shredded on top.

Prepared rice and pepper red hot mix prescription ratio and fried in fat.

These components in the recipe ratio is mixed with CO2-extract pyrolysis of wood with getting the stuffing.

Prepared fresh 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, .38-45), pour the broth in a ratio by weight of about 1:5 and incubated for swelling, and then prescription ratio mixed with tomato puree, broth, sugar and 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 loss is sootvetstvujushij raw materials. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The costs of other types of meat are intermediate and are determined taking into account the norms of waste and losses on the settlement tab 250 kg per 1 t of the target product.

When using tomato puree with a solids content that does not coincide with prescription, carry out recalculation of the flow rate on an 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 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 with minced meat", predusmatriva is in store training prescription components, grinding on the top of the meat, mixing and frying in fat rice and red pepper burning and mixing these components with CO2-extract pyrolysis of wood with obtaining meat, disassembly on leaves, freezing and devastatio fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix flour, tomato puree, broth, sugar and salt with obtaining sauce, packing cabbage and sauce, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

meat283,1-370,1
fatthe 15.6
fresh cabbage489
rice45
meal of pumpkin seeds15
tomato puree, in terms of
12%solids contentto 25.3
sugar3
Sol10
peppers red hot0,5
CO2-extract pyrolysis of wood0,01
brothto the output of the target product 1000



 

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