RU2278600C2 - Method for producing of canned food "vegetable soup with groats and 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; cooking groats in bone soup until mass increases by two times; cutting meat; mixing said components without oxygen access with tomato paste, edible salt, black bitter pepper and laurel leaf; packaging, pressurizing and sterilizing resultant mixture.

EFFECT: increased digestibility of base product.

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 Soup with Cereal and Meat", which includes preparing the recipe, cutting and sautéing carrots and onions in cow oil, cutting potatoes, chopping fresh white cabbage, soaking the cereals, cutting and cooking meat with its separation from the broth , mixing cereals and meat broth, bringing to a boil, adding cabbage, cooking for 30-35 minutes, adding potatoes, cooking for 10-15 minutes, adding carrots, onions, tomato paste, pepper, bay leaf and salt, cooking until cooked and adding meat (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, 182-183, 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 Soup with Cereals and Meat” involves preparing the recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cooking cereals in bone broth up to a double increase in weight, cutting meat, mixing the listed components without oxygen with tomato paste, table salt, black pepper and bay leaf, packing the resulting mixture with the following consumption of components, parts by weight:

meat 150-196.1 cow butter fifteen groats 60 potatoes 375-395.5 cabbage 300 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 cereals are cooked in bone broth until the weight is doubled. Prepared meat is cut. Further, the listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper and bay leaves, 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. She was 8.1 · 10 ⁴ for the experimental product and 5.9 · 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 sautéing carrots and onions in cow's oil, cutting and blanching potatoes, chopping and freezing fresh white cabbage, boiling cereals in bone broth to double the weight, cutting meat, mixing the listed components without access oxygen with tomato paste, table salt, bitter black pepper, bay leaf, packaging the resulting mixture at the following component consumption, parts by weight: Meat 150-196.1 Cow butter fifteen Groats 60 Potatoes 375-395.5 Cabbage 300 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.