"tolma" preserves production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, rice cooking till weight increases by 150%, bulb onions, quince and basil greens cutting, mutton chopping, mixing with bulb onions, rice, basil greens, salt and black hot pepper to produce mince, the mince moulding into cabbage leaves to produce tolma, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, tolma, quince, dried apricots, pumpkin seeds extraction cake, tomato paste and bone broth 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 "Tolma", providing training prescription components, disassembly on leaves, freezing and devastatio fresh cabbage, cooking until the increase in weight of 150% of rice, cutting onions, quince and green Basil, cutting mutton, mix the lamb, onion, rice, green Basil, salt and black pepper bitter with obtaining meat and its formation in cabbage leaves with getting tolma, packing tolma, quince, apricots, tomato paste, ghee and bone broth, sealing and sterilization (EN 2278542 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 "Tolma", providing training prescription components, disassembly on leaves, freezing and devastatio fresh cabbage, cooking until the increase in weight of 150% of rice, cutting onions, quince and green Basil, cutting mutton, mix the lamb, onion, rice, green Basil, salt and black pepper bitter with what rucenim meat and its formation in cabbage leaves with getting tolma, packing tolma, quince, apricots, tomato paste and bone broth, sealing and sterilization according to the invention in the handling of the additional use of ground meal of pumpkin seeds, which is pre-filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, wt.h.:

lamb327-358,9
fresh cabbage489
onions54-54,7
quince126
dried apricots45
herbs Basil27
rice45
tomato paste, in terms of
30% solids content10
meal of pumpkin seeds30
Sol10
black pepper bitter0,8
Ostry broth to the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

Prepared fresh cabbage apart on the sheets, frozen and defroster.

Prepared the rice cook until the weight increase by 150%.

Prepared onions, quince and green Basil cut.

Prepared lamb matterwhat.

Lamb, onions, rice and herbs Basil in the recipe ratio is mixed with the salt and black pepper bitter with getting the stuffing, which is formed in cabbage leaves with getting tolma.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A. G., Dvorkin, A., Kasyanov, I. Development of technology sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

Tolma, quince, prepared dried apricots, sunflower seeds, pumpkin, tomato paste, and bone broth 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 mutton corresponds to using aniu meat category I, and the maximum corresponds to using meat category II. Given in the form of interval consumption of onions covers the 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, S. 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. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Tolma", providing training prescription components, disassembly on leaves, freezing and devastatio fresh cabbage, cooking until the increase in weight of 150% of rice, cutting onions, quince and green Basil,cutting lamb, mix the lamb, onion, rice, green Basil, salt and black pepper bitter with obtaining meat and its formation in cabbage leaves with getting tolma, packing tolma, quince, apricots, tomato paste and bone broth, sealing and sterilization, characterized in that at packing optionally use the ground meal of pumpkin seeds, which is pre-filled with bone broth and incubated for swelling, and the components used in the following ratio of expenses, wt.h.:

lamb327-358,9
fresh cabbage489
onions54-54,7
quince126
dried apricots45
herbs Basil27
rice45
tomato paste, in terms of
30% solids content10
meal of pumpkin seeds30
Sol10
black pepper bitter0,8
bone brothto the output of the target product 1000



 

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