RU2282384C1 - 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 beef, parsley, dill and celery green, carrot, salted mushrooms, onion and white roots; shredding and freezing of fresh white cabbage; cooking of dried cepe followed by separation thereof from broth and cutting; potatoes and turnip cutting and blanching; garlic pulping. Beef, cabbage, mushrooms, carrot, potatoes, turnip, onion, white roots, parsley, dill and celery green, garlic, melted milk butter, CO₂-extracts from bay leaf, marjoram, and pimento, tomato paste, acidic acid, and table salt are blended in oxygen-free atmosphere. Obtained mixture is pre-packed together with mushroom 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 "cabbage rich", which includes preparing the recipe components, cooking beef for 2 hours, adding salt, cooking 1-1.5 hours, separating beef, filtering the broth, cutting potatoes, onions, carrots, turnips, white roots, parsley, dill and celery, garlic and pickled mushrooms, mixing sauerkraut with boiling water and butter, holding the mixture in a mildly heated oven until the cabbage is softened, adding meat broth and beef, mixing with white mushrooms, potatoes and drinking water, bringing to a boil, separating white mushrooms, cutting and returning to potatoes, cooking, combining the two mixtures, adding onions, carrots, turnips, white roots, parsley and celery, bay leaf , marjoram, allspice and salt, boil for 20 minutes, add dill and garlic, infuse for 15 minutes and add salted mushrooms and sour cream to obtain the target product (Zubarev N.D. Russian kitchen. - M .: Veche, 2003, p. 38-39).

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 cannabis-rich soup production method involves preparing recipe ingredients, cutting beef, parsley, dill and celery, pickled mushrooms, onions, carrots and white roots, chopping and freezing fresh cabbage, boiling, and separating from broth and cutting dried porcini mushrooms, cutting and blanching turnips and potatoes, rubbing garlic, mixing without oxygen oxygen of beef, cabbage, porcini mushrooms, pickled mushrooms, carrots, potatoes, turnips, onions, porcini Ippolito Nievo, dill, parsley and celery, garlic, melted butter, CO ₂ extracts laurel, marjoram, pepper and fragrant, acetic acid and salt, packing the resulting mixture together with mushroom broth with the following flow components pbw .:

beef 422.5-434.8 cabbage 367.5 dried porcini mushrooms 8.8 salted mushrooms 40 carrot 35.1-36 potatoes 41-43,2 turnip 34.7-36.1 onion 65.5-66.4 white roots 39.8-40.5 dill greens 12.5 parsley 12.5 celery greens 12.5 garlic 5.1 butter 8.8 CO ₂ bay leaf extract 0.004 CO ₂ extract of marjoram 0.02 CO ₂ extract of allspice 0.002 acetic acid 80% 0.6 salt eighteen mushroom 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 beef, parsley, dill and celery, salted mushrooms, onions, carrots and white roots are chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared dried porcini mushrooms are boiled, separated from the broth and cut. Prepared potatoes and turnips are cut and blanched in hot water. The prepared garlic is mashed. Then, without oxygen, they mix beef, cabbage, porcini mushrooms, salted mushrooms, carrots, potatoes, turnips, onions, white roots, dill, parsley and celery, garlic, melted butter, CO ₂ extracts of bay leaf, marjoram and pepper fragrant, acetic acid and sodium chloride, pack the resulting mixture together with mushroom broth at the above consumption of components, seal and sterilize to obtain the target product.

The consumption of all components except mushroom 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. 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.

The assimilation 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 sour cream in an amount of 4% 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 was 9.1 · 10 ⁴ for the experimental product and 6.9 · 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 includes preparing prescription ingredients, cutting beef, parsley, dill and celery, pickled mushrooms, onions, carrots and white roots, chopping and freezing fresh cabbage, cooking, separating the broth and cutting dried porcini mushrooms, cutting and blanching turnips and potatoes, rubbing garlic, mixing without oxygen oxygen of beef, cabbage, porcini mushrooms, pickled mushrooms, carrots, potatoes, turnips, onions, white roots, dill, parsley and celery, NOC, melted butter, CO ₂ extracts laurel, marjoram, pepper and fragrant, acetic acid and salt, packing the resulting mixture together with mushroom broth with the following flow components pbw .: Beef 422.5-434.8 Cabbage 367.5 Dried porcini mushrooms 8.8 Salted mushrooms 40 Carrot 35.1-36 Potatoes 41-43,2 Turnip 34.7-36.1 Onion 65.5-66.4 White roots 39.8-40.5 Dill greens 12.5 Parsley 12.5 Celery greens 12.5 Garlic 5.1 Butter 8.8 CO ₂ Bay leaf extract 0.004 CO ₂ Marjoram Extract 0.02 CO _{2 -} Allspice Extract 0.002 Acetic acid 80% 0.6 Salt eighteen Mushroom broth Before the release of the target product 1000, sealing and sterilization.