Method for production of preserves "cabbage rolls with meat and maize grits in tomato sauce"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, maize grits boiling till double weight increase, bulb onions cutting and sauteing in beef fat, beef mincing, the listed components mixing with part of salt, part of black hot pepper and part of allspice to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls, mixing drinking water, tomato puree, sugar, the remaining salt, the remaining black hot pepper and the remaining allspice, the mass boiling out till dry substances content is equal to 14.5% to produce a sauce, the cabbage rolls and sauce packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to the technology of production of preserved second lunch dishes.

The known method of production of canned "Stuffed cabbage with meat and corn grits in a tomato sauce", providing training prescription of components boiling up to a twofold increase in the mass of corn grain, cutting and while frying in beef fat of onions, grinding on top of beef, mixing the listed components with part salt, part black pepper bitter and part of allspice with obtaining meat, disassembly on leaves, freezing and defrosting of fresh white cabbage and molding meat in cabbage leaves with obtaining cabbage, mix with drinking water, tomato puree, sugar, the remaining part salt, the remaining part of black pepper bitter and the remaining part of allspice and boiling to achieve a solids content of 14.5% with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN 2276946 C2, 2006).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned "Stuffed cabbage with meat and corn grits in a tomato sauce", providing training prescription of components boiling up to a twofold increase in mass cook�manual batch cereals, cutting and while frying in beef fat of onions, grinding on top of beef, mixing the listed components with part salt, part black pepper bitter and part of allspice with obtaining meat, disassembly on leaves, freezing and defrostation of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix with drinking water, tomato puree, sugar, the remaining part of salt the remaining part of black pepper bitter and the remaining part of allspice and boiling to achieve a solids content of 14.5% with obtaining sauce, packing cabbage and sauce, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef128,8-to 132.4
beef tallow60,6
corn grits120,2
decorative cabbage908,2
onionsOf 21.3 to 21.5
tomato puree in conversion to
12% dry content� substances 82,5
sugar20,6
Sol10,1
black pepper bitter0,1
allspice0,1
waterto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared corn grits cooked to a twofold increase in mass.

Prepared onions cut and passer in beef fat.

Prepared beef is ground on the top.

These components prescription ratio mixed with approximately 60% of the prescription amount of salt and milled approximately 50% of the prescription quantity of black pepper bitter and 50% of the prescription quantity of allspice with getting the stuffing.

Prepared fresh ornamental cabbage apart on the sheets, and freeze defroster.

Mince is formed in cabbage leaves with getting stuffed cabbage.

Drinking water, tomato puree, sugar, the remaining part of salt and grind the remaining part of black pepper bitter and the remaining part of allspice blending�Ute in prescription ratio and boiled until the solids content of 14.5% with obtaining sauce.

Cabbage rolls and sauce Packed in prescription ratio, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account norms of waste and losses of the respective raw materials. Minimum consumption of beef corresponds to using 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.

When using tomato puree with a solids content, not coinciding 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 on the closest analogue.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned "Stuffed cabbage with meat and corn grits in a tomato sauce", providing training prescription of components boiling up to a twofold increase in weight of corn grits, cut and PA�sterowanie beef fat, onion, grinding in a grinder beef, mixing the listed components with part salt, part black pepper bitter and part of allspice with obtaining meat, disassembly on leaves, freezing and defrostation of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix with drinking water, tomato puree, sugar, the remaining part of salt the remaining part of black pepper bitter and the remaining part of allspice and boiling to achieve a solids content of 14.5% with obtaining sauce, packing cabbage and sauce, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

beef128,8-to 132.4
beef tallow60,6
corn grits120,2
decorative cabbage908,2
onionsOf 21.3 to 21.5
tomato puree in conversion to
12% solids content82,5
sugar20,6
Sol10,1
black pepper bitter0,1
allspice0,1
waterto the yield of the target product 1000



 

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