RU2284722C1 - 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 onion and carrot and roasting thereof in vegetable of present invention, beet cutting and blanching, potatoes cutting and blanching, fresh white cabbage shredding and freezing, cutting of beef, gardenstuff and prune. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, table salt, black pepper and bay leaf. 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 "Classic Borsch", involving the preparation of recipe components, cutting beef, potatoes, beets, prunes and herbs, chopping fresh white cabbage, cutting and sautéing in vegetable oil with the addition of tomato paste of carrots and onions, cooking beef in drinking water until ready, adding potatoes, beets, cabbage, carrots, onions, prunes and spices, boiling for 10 minutes and adding greens and sour cream to obtain the target product (Partridge on MV Best Recipes of the first dishes -. M .: Veche, 2004, p.15).

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 "Classic Borsch" involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, blanching and cutting beets, cutting and blanching potatoes, shredding and freezing fresh cabbage, cutting beef, greens and prunes, mixing the listed components without oxygen with tomato paste, table salt, black pepper and bay leaf, packaging the resulting mixture and bone broth and at the next component consumption, parts by weight:

beef 234.7-241.5 beet 124-129 carrot 117-120 potatoes 213.3-124 onion 187.2-189.6 cabbage 408.3 tomato paste 30% 10 vegetable oil fifteen prunes 30.7 greenery 25 salt eighteen black pepper 0.8 Bay leaf 0.4 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 and onions are chopped and sautéed in vegetable oil. Prepared beets are blanched and chopped. Prepared potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared beef, herbs and prunes are cut. Further, the listed components are mixed without oxygen with tomato paste, table salt, bitter black 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. 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.

Checking the digestibility of canned food obtained by the proposed method, and a 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 and dressing with sour cream in an amount of 2% by weight and culturing test samples on them organism Tetrachimena pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. She was 8.3 · 10 ⁴ for the experimental product and 6.1 · 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 provides for the preparation of prescription components, cutting and sautéing carrots and onions in vegetable oil, blanching and cutting beets, cutting and blanching potatoes, chopping and freezing fresh white cabbage, cutting beef, herbs and prunes, mixing the listed components without oxygen with tomato paste, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components by weight: Beef 234.7-241.5 Beet 124-129 Carrot 117-120 Potatoes 213.3-124 Onion 187.2-189.6 Cabbage 408.3 Tomato Paste 30% 10 Vegetable oil fifteen Prunes 30.7 Greenery 25 Salt eighteen Black bitter pepper 0.8 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.