Method for production of preserves "goose in white wine with stuffed cabbages"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat and smoked pork products chopping and mixing with bread crumbs, part of salt and part of black hot pepper to produce mince, fresh ornamental cabbages taking to leaves, freezing and defrosting, mince moulding into cabbage leaves to produce garnish, goose cutting and frying in melted butter, mixing of white table wine, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce, the goose, garnish 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 "Goose in white wine with stuffed cabbage", providing training recipe components, cutting of meat and spinakopita and mix with bread crumbs, part of salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrosting of fresh white cabbage, molding meat in cabbage leaves with obtaining side dish, cutting and frying in melted butter gustini, mixing white table wine, bone broth, the remaining part of salt the remaining part of black pepper bitter with obtaining sauce, packing gustini, garnish and sauce, sealing and sterilization (EN 2300961 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 "Goose in white wine with stuffed cabbage", providing training recipe components, cutting of meat and spinakopita and mix with bread crumbs, part of salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrostation of fresh cabbage, molding f�RSA in cabbage leaves with obtaining side dish, cutting and frying in melted butter gustini, mixing white table wine, bone broth, the remaining part of salt the remaining part of black pepper bitter with obtaining sauce, packing gustini, garnish and sauce, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

goose500
meat120-157,5
swingcomponent86,7
ghee16,7
decorative cabbageOf 208.3
breadcrumbs20,8
white table wine41,7
Sol10
black pepper bitter0,4
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional t�chnologie.

Prepared meat and swingcomponent kutter, and then in prescription ratio is mixed with breadcrumbs, approximately 10% of the prescription amount of salt and approximately 25% of prescription few ground 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 obtaining a garnish.

Prepared gustino cut and fried in melted butter.

Prepared white table wine, bone broth, the remaining salt and the remaining part ground black pepper bitter mixed in prescription ratio with obtaining sauce.

Gusyatin, garnish 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 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 losses on the settlement tab for 99.6 kg per 1 ton of the target product.

Obtained according to the described technology preserves on organoleptic properties and chemical composition� 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 "Goose in white wine with stuffed cabbage", providing training recipe components, cutting of meat and spinakopita and mix with bread crumbs, part of salt and part of black pepper bitter with obtaining meat, disassembly on leaves, freezing and defrostation of fresh cabbage and molding meat in cabbage leaves with obtaining side dish, cutting and frying in melted butter gustini, mixing white table wine, bone broth, the remaining part of salt the remaining part of black pepper bitter with obtaining sauce, packing gustini, garnish and sauce, sealing and sterilization, characterized in that the decorative cabbage, and the components used in the following ratio of expenses, wt.h.:

goose500
meat120-157,5
swingcomponent86,7
ghee16,7
decorative cabbageOf 208.3
breadcrumbs20,8
white table wine41,7
Sol10
black pepper bitter0,4
bone brothto the yield of the target product 1000.



 

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