RU2281668C1 - Method for production of canned soup from meat and cabbage - Google Patents

Abstract

FIELD: production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by cutting of onion, carrot, parsley root, celery root followed by roasting thereof in grease; potatoes cutting and blanching; beet cutting and blanching; fresh white cabbage shredding and freezing; kidney bean cooking; cutting of speck, beef, sheep, and apples. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, sugar, bay leaf, black pepper, table salt and beet kvass. Obtained mixture is pre-packed together with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned semi-finished first lunch dishes.

A known method of producing a culinary dish "Kiev Borsch", which provides for the preparation of recipe components, partial cutting of beets, mixing it with drinking water, fermentation in a warm place for 13-15 days and filtering to obtain kvass, cutting the remaining part of beets, potatoes, apples, bacon, beef and lamb, boiling beans, chopping fresh white cabbage, cutting and sautéing carrots, parsley root, celery and onion root in melted animal fat, mixing beets with lamb, adding water and stew until ready, mixing beef with drinking water and a part of beet kvass, cooking at low boil for 2.5-3 hours, separating beef from broth, bringing the latter to a boil, adding potatoes, bringing to a boil, adding cabbage, cooking for 10 -15 minutes, adding apples, beets with lamb, the remaining part of beet kvass, tomato puree, onions, carrots, parsley root and celery root, cooking until cooked, introducing 5-10 minutes before the end of cooking beans, sugar, table salt and spice and introduction last cooking beef closure to afford the desired product (Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.250-251).

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 method of production of canned food “Borshch Kiev” involves preparing the recipe components, partially cutting the beets, mixing it with drinking water, fermenting and filtering to obtain kvass, blanching and cutting the remaining part of the beets, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, parsley, celery and onions in melted animal fat, boiling beans, cutting bacon, beef, lamb and apples, mixing erechislennyh components without access of oxygen with tomato paste, sugar, table salt, black pepper and bay leaf, and the mixture packing bone broth with the following flow components pbw .:

beef 56.3-58 mutton 56.1-61.4 bacon 10,4 beet 213-221.6 cabbage 125 potatoes 133-140 apples 57 onion 48-48.6 carrot 25-25.6 parsley root 20-20.3 celery root 22-22,4 tomato paste 30% 16.7 melted animal fat 25 sugar 5 salt eighteen water 240 black pepper 1,2 Bay leaf 0.8 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.

About half of the recipe amount of prepared beets is soaked in cold boiled water, fermented in a warm place for 13-15 days, and then filtered to obtain kvass.

The remainder of the beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots, parsley root, celery root and onions are chopped and sautéed in melted animal fat. Prepared bacon, beef, lamb and apples are cut. Further, the listed components are mixed without oxygen with tomato paste, table salt, sugar, black bitter pepper, bay leaf and beet kvass.

The resulting mixture and bone broth are Packed 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 consumption of beef and mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 8.7 · 10 ⁴ and for the control product of 5.9 · 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 involves preparing the recipe components, partially cutting the beets, mixing them with drinking water, fermenting and filtering to obtain kvass, blanching and cutting the remaining part of the beets, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing in melted animal fat of carrots, parsley root, celery root and onion, boiling beans, cutting bacon, beef, lamb and apples, mixing the above components without oxygen with tomato paste, sugar, table salt, bitter black pepper and bay leaf, packing the mixture and bone broth at the following component consumption, parts by weight: Beef 56.3-58 Mutton 56.1-61.4 Bacon 10,4 Beet 213-221.6 Cabbage 125 Potatoes 133-140 The apples 57 Onion 48-48.6 Carrot 25-25.6 Parsley root 20-20.3 Celery root 22-22,4 Tomato Paste 30% 16.7 Melted animal fat 25 Sugar 5 Salt eighteen Water 240 Black bitter pepper 1,2 Bay leaf 0.8 Bone broth Before the release of the target product 1000 sealing and sterilization.