RU2282383C1 - Method for production of canned soup from meat and vegetables - Google Patents

Abstract

FIELD: production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by formula component preparation: namely cutting of pork and vegetable green; shredding and freezing of fresh white cabbage; cutting of carrot, onion and parsley root followed by roasting thereof in melt butter; cooking of pearlbarley up to double volume extension. Abovementioned components are blended with tomato paste, acidic acid, and table salt in oxygen-free atmosphere. Obtained mixture is pre-packed together with bone broth, in specific component ratio.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Thick cabbage soup", which includes preparing the recipe components, cooking pork and its separation from the broth, washing sauerkraut, cutting and sautéing carrot, onion and parsley ghee, boiling pearl barley, cutting greens, finishing the broth to a boil, the introduction of cabbage into it, boiling, adding pearl barley, carrots, onions, parsley root and tomato puree, cooking until cooked, adding salt, greens and sour cream to obtain the target product (Z Barev ND Russian cuisine -. M .: Veche, 2003, s.28-30,40).

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 "Thick cabbage soup" involves preparing the recipe components, cutting pork and greens, chopping and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley root in boiled butter, boiling pearl barley to double. masses, mixing the listed components without oxygen with tomato paste, acetic acid and sodium chloride, packing the resulting mixture together with bone broth at the next consumption of comp onents, parts by weight:

pork 289.2-363.6 cabbage 367.5 pearl barley 94 carrot 70,2-72 parsley root 18,7-19 onion 70.2-71.1 tomato paste 30% 10,2 acetic acid 80% 0.6 melted butter 33 greenery 17 salt eighteen 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 pork and greens are chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, onions and parsley root are chopped and sautéed in ghee. Prepared pearl barley is boiled in drinking water until a double weight increase. Next, the listed components are mixed without oxygen with tomato paste, acetic acid and sodium chloride, the resulting mixture is Packed with bone broth 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a dry matter content that does not match the formulation, its amount is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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.

Checking the digestibility of canned food obtained by the proposed method, and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1, followed by dressing with sour cream in an amount of 3% by weight and culturing on their samples test -organism Tetrachimena pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 7.7 · 10 ⁴ and for the control product of 6 · 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 preparing recipe components, cutting pork and greens, chopping and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley root in melted butter, boiling pearl barley to a double mass increase, mixing the listed components without oxygen tomato paste, acetic acid and sodium chloride, packing the resulting mixture together with bone broth at the following consumption of components, parts by weight: Pork 289.2-363.6 Cabbage 367.5 Pearl barley 94 Carrot 70,2-72 Parsley root 18,7-19 Onion 70.2-71.1 Tomato Paste 30% 10,2 Acetic acid 80% 0.6 Melted butter 33 Greenery 17 Salt eighteen Bone broth Before the release of the target product 1000, sealing and sterilization.