RU2278592C2 - Method for producing of canned food "naval beetroot and cabbage soup" - Google Patents

Abstract

FIELD: production of canned foods.

SUBSTANCE: method involves cutting and thermally processing carrot and bulb onion in butter; cutting and blanching potatoes; blanching and cutting beet; shredding and freezing fresh cabbage; cutting and thermally processing wheat flour; cutting meat and greens; mixing said components without oxygen access with edible salt, black bitter pepper, red pepper, laurel leaf, CO₂-extract of pyrolysis wood and bone soup; packaging, pressurizing and sterilizing resultant mixture.

EFFECT: increased digestibility of canned product.

Description

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

A known method of producing a culinary dish "Borsch Navy", involving the preparation of recipes, cutting and sautéing carrots and onions in cow oil, cooking in bone broth, separating and cutting smoked meat from it, cutting and stewing beets in bone broth, chopping fresh white cabbage cabbage, sautéing wheat flour, cutting potatoes and greens, mixing cabbage and bone broth, heating to a boil, adding potatoes, boiling until half cooked, adding beets, carrots and onions, cooking until done sti, adding at the end of cooking wheat flour, smoked meat, salt, greens, bitter black pepper, red pepper and bay leaf (Cooking Guide for Military Units and Institutions of the Soviet Army and Navy. - M.: Military Publishing House Ministry of Defense, 1980, p. 102, 245).

The technical result of the invention is to obtain new canned food with a ratio of products that meet the standards of subsistence of military personnel, which have increased digestibility compared to a traditional culinary dish.

This result is achieved by the fact that the production method of canned food "Borsch Navy" involves the preparation of recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting the meat and greens, mixing without oxygen recited components with common salt, black pepper, red pepper, a laurel leaf, CO ₂ extract of the pyrolysis of wood and to tnym broth, packing the resulting mixture at a flow rate of the following components, pbw .:

meat 241-315 cow butter 22 wheat flour 21 potatoes 384-405 cabbage 392 beet 248-258 carrot 46.8-48 onion 46.8-47.4 greenery 25 black pepper 1.24 Red pepper 0.84 Bay leaf 0.8 salt 20,4 Pyrolysis wood CO ₂ extract 0.04 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 cow butter. Prepared potatoes are cut and blanched in hot water. Prepared beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared wheat flour passer. Prepared meat and greens are cut. Further, without oxygen, the listed components are mixed with sodium chloride, bitter black pepper, red pepper, bay leaf, CO ₂ -extract of pyrolysis wood and bone broth. The resulting mixture is Packed at the above flow rate 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 edged pork, and the maximum - to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 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 value 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 was 8.9 · 10 ⁴ for the experimental product and 5.6 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method for the production of canned food, which involves the preparation of prescription components, cutting and stewing carrots and onions in cow's butter, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh white cabbage, storing wheat flour, cutting meat and greens, mixing without oxygen these components with common salt, black pepper, red pepper, a laurel leaf, CO ₂ extract of the pyrolysis of wood and bone broth, packing the resulting mixture at follows uyuschem flow components pbw .: Meat 241-315 Cow butter 22 Wheat flour 21 Potatoes 384-405 Cabbage 392 Beet 248-258 Carrot 46.8-48 Onion 46.8-47.4 Greenery 25 Black bitter pepper 1.24 Red pepper 0.84 Bay leaf 0.8 Salt 20,4 Pyrolysis CO ₂ Extract wood 0.04 Bone broth Before the release of the target product 1000 sealing and sterilization.