Method for manufacture of preserves "cabbage rolls stuffed with mushrooms czech-style"

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, mushrooms cutting and sauteing in melted butter, chicken eggs boiling, shelling and cutting, wheat bread soaking in milk and chopping, raw and smoked meat chopping. The listed components are mixed with wheat crumbs, salt and black hot to obtain mince. One performs fresh ornamental cabbages taking to leaves, freezing and defrostation, mince moulding into cabbage leaves to produce cabbage rolls. Potatoes are cut and blanched. Cabbage rolls, potatoes and bone broth are packed, sealed and sterilised.

EFFECT: method 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 mushrooms in Czech", providing training recipe components, cutting and while frying in the melted butter mushrooms, cooking, cleaning and cutting chicken eggs, soaking in milk and cutting wheat bread, cutting of raw and smoked meat, mixing the listed components with wheat crackers, salt and pepper black bitter with obtaining meat, disassembly on leaves, freezing and defrosting of fresh white cabbage, molding meat in cabbage leaves with obtaining cabbage, cutting and blanching potatoes, packing cabbage, potatoes and bone broth, sealing and sterilization (EN 2302752 C1, 2007).

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 mushrooms in Czech", providing training recipe components, cutting and while frying in the melted butter mushrooms, cooking, cleaning and cutting chicken eggs, soaking in milk and cutting wheat bread, cutting of raw and smoked meat, mixing the listed components with wheat crackers, salt and TRANS�eat black bitter with obtaining the beef, disassembly on leaves, freezing and defrostation of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, cutting and blanching potatoes, packing cabbage, potatoes and bone broth, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

raw meat140,6-183,7
smoked meat41,3
chicken eggs15
ghee5,5
decorative cabbageOf 208.3
potatoes576-607,5
mushrooms75
wheat breadA 33.3
wheat crackers15,7
milk41,7
Sol12
black pepper bitter0,8
to the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared mushrooms cut and passer in melted butter.

Prepared chicken eggs cook, clean and cut.

Prepared wheat bread, preferably stale, soaked in milk and kutter.

Prepared raw and smoked meat kutter.

These components prescription ratio mixed with wheat crumbs, salt and powdered black pepper bitter 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.

Prepared potatoes are cut and blanched.

Stuffed cabbage, potato and bone broth 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 meat corresponds to using pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account norms of waste and rubbed� calculated on the tab 117 kg per 1 ton of the target product. Given in the form of interval consumption of potatoes covers the 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.

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 mushrooms in Czech", providing training recipe components, cutting and while frying in the melted butter mushrooms, cooking, cleaning and cutting chicken eggs, soaking in milk and cutting wheat bread, cutting of raw and smoked meat, mixing the listed components with wheat crackers, salt and pepper black bitter with obtaining meat, disassembly on leaves, freezing and defrostation of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, cutting and blanching potatoes, packing cabbage, potatoes and bone broth, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

raw meat140,6-183,7
smoked meat41,3
chicken eggs15
ghee5,5
decorative cabbageOf 208.3
potatoes576-607,5
mushrooms75
wheat breadA 33.3
wheat crackers15,7
milk41,7
Sol12
black pepper bitter0,8
bone brothto the yield of the target product 1000



 

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