RU2281669C1 - 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, and parsley root followed by roasting thereof in grease; beet cutting and blanching; fresh white cabbage shredding and freezing; cutting of beef and tomato. Abovementioned components are blended in oxygen-free atmosphere with citric acid, red chilly, table salt and bay leaf. 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 "Volhynian Borsch", involving the preparation of recipe components, cooking beef with its separation from the broth and cutting, cooking in water with citric acid, separation from it and cutting of beets, chopping fresh cabbage, cutting tomatoes, cutting and sautéing carrots, parsley and onions in melted animal fat, bringing the broth to a boil, adding cabbage, boiling for 10-15 minutes, adding tomatoes, beets, carrots, parsley root, onions, cooked salt and spices, cooked until tender beef and adding to afford the desired product (Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001, p.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 producing canned food “Borshyn Volynsky” involves preparing the recipe components, blanching and cutting the beets, chopping and freezing fresh white cabbage, cutting and sautéing carrot, parsley and onion root in melted animal fat, cutting beef and tomatoes, mixing the listed components without oxygen with citric acid, table salt, hot red pepper and bay leaf, packing the mixture and bone broth at the next consumption of components, parts by weight:

beef 282.5-290.7 beet 119-123.8 cabbage 375 tomatoes 176 onion 48-48.6 carrot 50-51,2 parsley root 20-20.3 melted animal fat 25 salt eighteen lemon acid one hot red pepper 3 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. Prepared beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are chopped and sautéed in melted animal fat. Prepared beef and tomatoes are chopped. Further, the listed components are mixed without oxygen with citric acid, sodium chloride, red hot pepper and bay leaf. 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 corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 was 8.8 · 10 ⁴ for the experimental product and 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 includes preparing prescription ingredients, blanching and cutting beets, shredding and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in melted animal fat, cutting beef and tomatoes, mixing the listed components without oxygen and citric acid , table salt, hot red pepper and bay leaf, packing the mixture and bone broth at the following component consumption, parts by weight: Beef 282.5-290.7 Beet 119-123.8 Cabbage 375 Tomatoes 176 Onion 48-48.6 Carrot 50-51,2 Parsley root 20-20.3 Melted animal fat 25 Salt eighteen Lemon acid one Hot red pepper 3 Bay leaf 0.8 Bone broth Before the release of the target product 1000 sealing and sterilization.