| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components at the following ratio of consumption, wt parts: squid fillet 266.7; horse mackerel 100; hen eggs 13.3; melted butter 8.3; vegetable oil 8.3; ornamental cabbage 333.3; onions 124.8-126.4; rice 36.3; herbs 12.5; wheat flour 8.3; sour cream 83.3; tomato paste in terms of 30% content of dry substances 2.8; salt 12; black pepper 0.4; bayleaf 0.04, fish stock to yield of finished product 1000. Onions are cut and sauteed in vegetable oil. Rice is boiled until double mass increase. Squid fillet and horse mackerel fillet are chopped. Herbs are cut. Specified components are mixed with hen eggs, some salt and some black pepper to produce mince. Fresh ornamental cabbage is separated into leaves, frozen and defrosted. Mince is formed into cabbage leaves to produce rolls. Wheat flour is sauteed in rendered fat and mixed with sour cream, fish broth, tomato paste, remaining salt, remaining black pepper and bayleaf to produce sauce. Cabbage rolls and sauce are packed, sealed and sterilised.EFFECT: such technology makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product. |
