RU2278598C2 - Method for producing of canned food "vegetable soup with meat" - 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; shredding and freezing fresh cabbage; thermally processing wheat flour; cutting meat; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper, laurel leaf and bone soup; packaging, pressurizing and sterilizing resultant mixture.

EFFECT: increased digestibility of base products.

Description

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

A known method of producing a culinary dish "Vegetable and meat soup", which includes preparing the recipe, cutting and sautéing carrots and onions in cow oil, cutting potatoes, chopping fresh white cabbage, sautéing wheat flour, cutting and cooking meat with its separation from the broth, mixing the broth with potatoes and cabbage, cooking for 10-15 minutes, adding wheat flour, carrots, onions, tomato paste, pepper, bay leaves and salt, cooking for 10-15 minutes and adding meat (P a guide to the organization of food and cooking on the ships of the Navy - M .: Military Publishing House of the Ministry of Defense, 1957, p. 179-180, 182, 268-269).

The technical result of the invention is to obtain new canned food with a ratio of products corresponding to the standards of allowance for sea rations, which have increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned food “Vegetable and meat soup” involves preparing the recipe components, cutting and sautéing carrots and onions in cow’s oil, cutting and blanching potatoes, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting meat, mixing the listed components without oxygen with tomato paste, table salt, bitter black pepper, bay leaf and bone broth, packing the resulting mixture at the next flow rate ENTOV, parts by weight .:

meat 150-196.1 cow butter fifteen Wheat flour fifteen potatoes 525-553.7 cabbage 375 carrot 45-46,2 onion 30-30,4 tomato paste 30% 6 salt eighteen black pepper 0.3 Bay leaf 0.3 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared wheat flour passer. Prepared meat is cut. Further, the listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper, bay leaf and bone broth, the resulting mixture is Packed at the above component flow rate, 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 125 kg per 1 ton of the target product. 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 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 test product of 8.9 · 10 ⁴ and for a control product of 6.9 · 10 ^4, 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 includes the preparation of prescription components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting meat, mixing the listed components without oxygen with cooked tomato paste, cooked salt, bitter black pepper, bay leaf and bone broth, packaging the resulting mixture at the following component consumption, parts by weight: Meat 150-196.1 Cow butter fifteen Wheat flour fifteen Potatoes 525-553.7 Cabbage 375 Carrot 45-46,2 Onion 30-30,4 Tomato Paste 30% 6 Salt eighteen Black bitter pepper 0.3 Bay leaf 0.3 Bone broth Before the release of the target product 1000, sealing and sterilization.