RU2284716C1 - Method for production of canned soup - Google Patents

Abstract

FIELD: production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely fresh white cabbage shredding and freezing, potatoes cutting and blanching, cutting of onion and carrot and roasting thereof in vegetable oil; cutting of shrimps, parsley green and part of cod fillet. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, dry white wine, and table salt. Rest part of cod fillet and rye bread are chopped and mixed with semolina, sour cream, chicken eggs, table salt, and black pepper to produce mince. Meatballs are formed from obtained mince. Obtained mixture is pre-packed together with meatballs and fish 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 "Soup with cod and fish meatballs", which includes cutting half the recipe amount of cod fillet and chopping the remaining portion in a meat grinder, cutting parsley, potatoes and shrimp, chopping fresh cabbage, cutting and sautéing carrot and onion in vegetable oil onions, soaking black bread in a fish broth, mixing cod filet chopped in a meat grinder, black bread, semolina, sour cream, chicken eggs, table salt and pepper to obtain minced meat and forming meatballs from it, mixing carrots, onions, cabbage, potatoes, tomato juice, white wine and salt, pouring the sliced cod fillet with drinking water, boiling for 5 minutes, adding the vegetable mixture, boiling for 10 minutes, introducing meatballs and shrimp, cooking for 5 minutes and adding parsley to obtain the target product (Kuropatkina M.V. Best recipes for first courses. - M .: Veche, 2004, p. 68-69).

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 the production of canned food "Cod and fish meatball soup" involves preparing the recipe, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrots and onions in vegetable oil, cutting shrimps, parsley. and parts of cod fillet, mixing the listed components without oxygen with tomato paste, dry white wine and table salt, cutting the remaining part of cod fillet and black bread, mixing them with semolina, sour cream, chicken eggs, salt and bitter black pepper to obtain minced meat, forming meatballs from it, packing the resulting mixture, meatballs and fish broth at the following component consumption, parts by weight:

cod fillet 270 shrimp 120 cabbage 81.7 potatoes 128-135 carrot 23,4-24 onion 46.8-47.4 parsley 12.5 vegetable oil 6.7 tomato paste 30% 21.7 dry white wine 10 black bread 35 semolina 41.7 sour cream fifteen chicken eggs 70 salt eighteen black pepper 1,2 fish stock 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots and onions are chopped and sautéed in vegetable oil. Prepared shrimp, parsley and approximately half the recipe amount of cod fillet is chopped. Further, the listed components are mixed without oxygen with tomato paste, dry white wine and table salt.

The remainder of the cod fillet and stale brown bread are cut and mixed with semolina, sour cream, chicken eggs, salt and bitter black pepper to produce minced meat from which the meatballs are formed.

The resulting mixture, meatballs and fish broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. 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 was 8.8 · 10 ⁴ for the experimental product and 6.4 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows you to get 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, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrots and onions in vegetable oil, cutting shrimps, parsley and parts of cod fillet, mixing the listed components without oxygen and tomato paste, dry white wine and salt, cuttering the remaining portion of cod fillet and brown bread, mixing them with semolina, sour cream, chicken eggs, table salt ew and bitter black pepper to produce minced meat, molding meatballs from it, packing the resulting mixture, meatballs and fish broth at the following component consumption, parts by weight: Cod fillet 270 Shrimp 120 Cabbage 81.7 Potatoes 128-135 Carrot 23,4-24 Onion 46.8-47.4 Parsley 12.5 Vegetable oil 6.7 Tomato Paste 30% 21.7 Dry white wine 10 Black bread 35 Semolina 41.7 Sour cream fifteen Chicken eggs 70 Salt eighteen Black bitter pepper 1,2 Fish broth Before the release of the target product 1000, sealing and sterilization.