Method for production of preserves "lyubitelsky cabbage rolls in sour cream sauce with tomato paste"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beef, pork and parsley, dill and celery greens mincing, rice blanching, bulb onions cutting and sauteing in vegetable oil, part of fresh ornamental cabbages chopping and freezing, the listed components mixing with part of salt and part of black hot pepper to produce mince, the remaining fresh ornamental cabbage taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce rolls, mixing wheat flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining black hot pepper and boiling out till dry substances content is equal to 25% to produce a sauce, the rolls and sauce packing, sealing and sterilisation.

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 Amateur in sour cream sauce with tomato", providing training prescription components, grinding on top of beef, pork and parsley, dill and celery, blanched rice, cutting and while frying in vegetable oil onion, chopping and freezing of parts of fresh cabbage, mixing the listed components with part salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrostation of the remaining portion of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining part of salt the remaining part of black pepper bitter and boiling to achieve a solids content of 25% with obtaining sauce, packing cabbage and sauce, sealing and sterilization (EN 2277802 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 Amateur in sour cream sauce with tomato", provide�eat the preparation of recipe components, grinding in a grinder beef, pork and parsley, dill and celery, blanched rice, cutting and while frying in vegetable oil onion, chopping and freezing of parts of fresh cabbage, mixing the listed components with part salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrostation of the remaining portion of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining part of salt the remaining part of black pepper bitter and boiling to achieve a solids content of 25% 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.:

beefIs 129.3-131,3
pork108,5-118,2
butter2,9
vegetable oil7,9
rice3,8
292,5
onions84,2-85,3
parsley0,8
dill0,8
green celery0,8
wheat flour4,3
sour cream46
bone broth20,4
tomato paste in conversion to
A 30% solids content30,4
SolOf 15.3
black pepper bitter1,2
waterto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared beef, pork and parsley, dill and celery ground in a grinder.

Prepared the rice, blanch.

Prepared onions cut and passer in vegetable oil�.

Approximately 12% of the prescription quantity of fresh ornamental cabbage chopped and frozen.

These components prescription ratio mixed with approximately 66% of the prescription amount of salt and approximately 72% of prescription few ground black pepper bitter with getting the stuffing.

The remainder of the fresh ornamental cabbage apart on the sheets, and freeze defroster.

Mince is formed in cabbage leaves with getting stuffed cabbage.

Prepared wheat flour, sour cream, melted butter, bone broth, drinking water, tomato paste, the remaining salt and the remaining part ground black pepper bitter mixed in a prescription ratio and boiled until the solids content of 25% 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.

If using tomato paste with a content of dry ve�ETS 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 - Μ.: 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 Amateur in sour cream sauce with tomato", providing training prescription components, grinding on top of beef, pork and parsley, dill and celery, blanched rice, cutting and while frying in vegetable oil onion, chopping and freezing of parts of fresh cabbage, mixing the listed components with part salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrostation of the remaining portion of fresh cabbage and molding meat in cabbage leaves with obtaining cabbage, mix flour, sour cream, butter, bone broth, drinking water, tomato paste, the remaining part of salt the remaining part of black pepper�wow bitter and boiling to achieve a solids content of 25% with obtaining sauce, packing cabbage and sauce, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beefIs 129.3-131,3
pork108,5-118,2
butter2,9
vegetable oil7,9
rice3,8
decorative cabbage292,5
onions84,2-85,3
parsley0,8
dill0,8
green celery0,8
wheat flour4,3
sour cream46
bone broth20,4
tomato paste in conversion to
A 30% solids content30,4
SolOf 15.3
black pepper bitter1,2
waterto the yield of the target product 1000



 

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