RU2275824C1 - Method for producing of canned food "home-cooked rassolnik" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of canned concentrates of first course dinner dishes.

SUBSTANCE: method involves shredding and freezing newly-harvested cabbage; cutting and blanching potato; cutting and processing carrot, bulb onion, dill and celery roots; cutting meat and salted cucumbers; mixing mentioned components without access of oxygen with cucumber pickle, edible salt, black bitter pepper and laurel leaf; packaging resultant mixture and bone bouillon; pressurizing and sterilizing.

EFFECT: provision for producing of novel canned concentrates with increased digestibility as compared to similar culinary dish.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a culinary dish "Rassolnik home", involving the preparation of recipe components, cutting and sautéing carrots, onions and parsley and celery roots in butter, cutting and seasoning pickles, chopping fresh cabbage, cutting meat and potatoes, drinking meat and drinking meat water, cooking until cooked, adding cabbage, bringing to a boil, adding potatoes, cooking for 5-7 minutes, adding sautéed vegetables and pickles, cooking until cooked, introduction in 5-10 minutes before the end of cooking salt, pepper and bay leaf and adding cucumber pickle to obtain the target product (Mogilny NP Book about tasty and healthy food. - M .: EKSMO-Press, 2001, p.115).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the Rassolnik Home canned food production method involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, onions and parsley and celery roots in ghee, cutting meat and salted cucumbers, mixing the above components without oxygen with cucumber pickle, salt, black pepper and bay leaf, packing the resulting mixture and bone broth with eduyuschem flow components pbw .:

meat 211.27-236.22 cabbage 61.25 potatoes 128-135 carrot 17.55-18 onion 23,4-23,7 parsley root 28.01-28.46 celery root 9.34-9.49 salted cucumbers 54.5 melted butter 11.5 cucumber pickle 60 salt 8 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000

sealing and sterilization.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots, onions and parsley and celery roots are chopped and sautéed in ghee. Prepared pickles and meat, preferably beef or lamb, are chopped. Further, the listed components are mixed without oxygen with cucumber brine, salt, black pepper and bay leaf, the mixture is Packed and bone broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum meat consumption corresponds to the use of category I beef, and the maximum corresponds to the use of category II mutton. The consumption of other preferred types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab of 150 kg per 1 ton of the target product. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in the ratio 1: 1 and cultivating the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 7.6 · 10 ⁴ and for the control product of 4.4 · 10 ⁴ respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food "Rassolnik home", which includes preparing the recipe components, shredding and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrot, onion and parsley and celery roots in ghee, cutting meat and pickles, mixing the listed components without access of oxygen with cucumber brine, sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, wt .h .: Meat 211.27-236.22 Cabbage 61.25 Potatoes 128-135 Carrot 17.55-18 Onion 23,4-23,7 Parsley root 28.01-28.46 Celery root 9.34-9.49 Salted cucumbers 54.5 Melted butter 11.5 Cucumber pickle 60 Salt 8 Black bitter pepper 0.4 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.