RU2277828C2 - Method for producing of canned food "beetroot and cabbage soup with meat" - Google Patents

Abstract

FIELD: production of canned foods.

SUBSTANCE: method involves preparing canned food by cutting carrot and bulb onion and thermally treating in fat; rubbing potatoes; blanching and cutting beet; shredding and freezing fresh cabbage; cutting greens; mixing said components without oxygen access with beef farce, tomato paste, edible salt, citric acid, black bitter pepper, laurel leaf and bone soup; packing, pressurizing and sterilizing resultant mixture.

EFFECT: increased digestibility of base product.

Description

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

Known for the dry mixture “Borsch with meat” containing ground beef, fat, mashed potatoes, beets, cabbage, carrots, onions, herbs, tomato powder, table salt, citric acid, black bitter pepper, bay leaf and sodium glutamate (Technological Handbook food-concentrate and vegetable-drying production. Edited by Gulyaev VN - M .: Light and food industry, 1984, p.75-76).

The technical result of the invention is to increase the digestibility of the target product.

This result is achieved by the fact that the method of producing canned meat "Borsch with meat" involves preparing the recipe components, cutting and sautéing carrots and onions in fat, wiping potatoes, blanching and cutting beets, chopping and freezing fresh white cabbage, cutting greens, mixing the listed components without access of oxygen with ground beef, tomato paste, salt, citric acid, bitter black pepper, bay leaf and bone broth, packing the resulting mixture the next time e components pbw .:

ground beef 151.5 fat 12.55 potatoes 181.8-191.5 beet 120.2-125 cabbage 174.6 carrot 41.3-42.4 onion 38.8-39.3 greenery 5,4 tomato paste 30% 50,5 salt 20,2 lemon acid 6.1 black pepper 2 Bay leaf one bone broth before the release of the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots and onions are chopped and sautéed in fat. Prepared potatoes are wiped. Prepared beetroot is blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared greens are cut. Then, the listed components are mixed without oxygen without mixing with ground beef, tomato paste, table salt, citric acid, bitter black pepper, bay leaf and bone broth, the resulting mixture is Packed with 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum consumption 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.

Checking the digestibility of canned food obtained by the proposed method, and the dry mix according to the closest analogue was carried out by preparing the first lunch dish with a dilution of drinking canned water in a ratio of 1: 1 and a dry mixture in a ratio of 1:10 and cultivating the Tetrachimena test organism on samples from them pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 8.6 · 10 ⁴ and for the control product of 5.7 · 10 ^4, respectively,

Thus, the proposed method allows to obtain new canned food with increased digestibility compared with the most similar dry mix of the same product.

Claims (1)

A method for the production of canned food, which includes preparing prescription components, cutting and sautéing carrots and onions in fat, wiping potatoes, blanching and cutting beets, shredding and freezing fresh white cabbage, cutting greens, mixing these components without oxygen with ground beef, tomato paste, sodium chloride, citric acid, bitter black pepper, bay leaf and bone broth, packaging the resulting mixture at the following component consumption, parts by weight: Ground beef 151.5 Fat 12.55 Potatoes 181.8-191.5 Beet 120.2-125 Cabbage 174.6 Carrot 41.3-42.4 Onion 38.8-39.3 Greenery 5,4 Tomato Paste 30% 50,5 Salt 20,2 Lemon acid 6.1 Black bitter pepper 2 Bay leaf one Bone broth Before the release of the target   product 1000 sealing and sterilization.