RU2282385C1 - 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: beef chopping; shredding and freezing of fresh white cabbage; cutting of carrot, onion and parsley root followed by roasting thereof in melt butter; potatoes cutting and blanching; cooking of kidney up to mass extension by 150 %; garlic pulping, dill green cutting. Beef is blended with part of onion, chicken eggs, table salt and black pepper to produce mince followed by forming of meatballs therefrom. Rest abovementioned components are blended with tomato paste, acidic acid, sugar and table salt in oxygen-free atmosphere. Obtained mixture is pre-packed together with bone broth and meatballs 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 "Siberian borsch with meatballs", which includes preparing the recipe components, chopping beef in a meat grinder, cutting and sautéing carrots, onions and parsley in ghee, boiling beans, chopping fresh white cabbage, cutting and stewing tomato and beet vinegar, cutting potatoes, rubbing garlic with table salt, mixing beef, a portion of onion, butter, chicken eggs, drinking water, table salt and black pepper with received mincemeat, its molding to produce meatballs, boiling them in salted water and separating the broth, adding to the last cabbage, boiling, adding beets, carrots, onions and parsley root, cooking for 20-30 minutes, adding beans, cooking for 5-10 minutes, adding garlic, cooking for 5-10 minutes and adding meatballs, sour cream and herbs to obtain the target product (Zubarev N.D., Russian cuisine - M .: Veche, 2003, p. 28-31 , 33-34).

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 for producing canned food “Siberian Borsch with meatballs” involves preparing the recipe components, cutting beef, slicing and sautéing carrots, onions and parsley root, blanching and cutting beets, chopping and freezing fresh white cabbage, cutting and blanching potatoes, boiling beans until the mass increases by 150%, rubbing garlic, cutting dill, mixing beef, onions, chicken eggs, salt and black bitter pepper to obtain minced meat, forming meatballs from it, mixing the remaining components with tomato paste, acetic acid, sugar and salt without oxygen access, packing the resulting mixture, meatballs and bone broth at the following component consumption, parts by weight:

beet 198.4-206.4 cabbage 98 potatoes 51,2-54 beans 42.3 onion 70.2-71.1 carrot 46.8-48 parsley root 12.5-12.7 garlic 5.1 dill greens 25 tomato paste 30% 10,2 acetic acid 80% 0.6 melted butter twenty beef 225.4-231.9 chicken eggs 41 salt eighteen sugar 10,2 black pepper 0.2 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, onions and parsley root are chopped and sautéed in ghee. Prepared beetroot is 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 beans are boiled in drinking water until the mass increases by 150%. The prepared garlic is mashed. Prepared dill greens are cut. Prepared beef is chopped.

Beef is mixed with 1/3 of the prescription amount of onions, chicken eggs, salt and black bitter pepper to obtain minced meat, which is formed with meatballs.

The remaining onions, carrots, parsley root, beets, cabbage, potatoes, beans, garlic and dill are mixed without oxygen with tomato paste, acetic acid, sugar and salt.

The resulting mixture and meatballs are Packed together 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 beef 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. 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 digestibility of the canned food obtained by the proposed method and the culinary dish according to the closest analogue was checked 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 2% and culturing the test organism on their samples Tetrachimena pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 8.8 · 10 ⁴ for the experimental product and 6.2 · 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 preparing the recipe components, cutting beef, slicing and sautéing carrots, onions and parsley root in ghee, blanching and cutting beets, chopping and freezing fresh cabbage, cutting and blanching potatoes, boiling beans to 150 mass %, rubbing garlic, cutting dill, mixing beef, parts of onions, chicken eggs, salt and black bitter pepper to obtain minced meat, forming meatballs from it, mixing without access of oxygen remaining components listed with tomato paste, acetic acid, sugar and common salt, packing the resulting mixture, and bone broth Burgers next flow components pbw .: Beet 198.4-206.4 Cabbage 98 Potatoes 51,2-54 Beans 42.3 Onion 70.2-71.1 Carrot 46.8-48 Parsley root 12.5-12.7 Garlic 5.1 Dill greens 25 Tomato Paste 30% 10,2 Acetic acid 80% 0.6 Melted butter twenty Beef 225.4-231.9 Chicken eggs 41 Salt eighteen Sugar 10,2 Black bitter pepper 0.2 Bone broth Before the release of the target product 1000, sealing and sterilization.