RU2286680C1 - 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, potatoes cutting and blanching, fresh white cabbage shredding and freezing, onion cutting followed by roasting thereof in vegetable oil, sausage cutting and wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with white wine, acetic acid, sugar, table salt, CO₂-extract of pyrolytic wood, black pepper, and bay leaf. Obtained mixture is pre-packed together with bone broth, sealed and sterilized.

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 "White cabbage soup", involving the preparation of recipe components, cutting potatoes, cutting and frying sausages and onions in vegetable oil, adding potatoes, sauerkraut and bay leaves to them, mixing, adding beef broth and white wine, cooking for 15 minutes on low heat and adding sugar, salt and black bitter pepper to obtain the target product (Kuropatkina M.V. Best recipes for first courses - M .: Veche, 2004, pp. 10-11).

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 White Cabbage soup canned food production method involves preparing the recipe components, cutting and blanching potatoes, chopping and freezing fresh white cabbage, cutting and sautéing onion in vegetable oil, cutting sausages, sautéing wheat flour, mixing the listed ingredients without oxygen with dry white wine, acetic acid, sugar, table salt, CO ₂ extract of the pyrolysis of wood, bay leaf and black bitter pepper, packing Preparation minutes and a mixture of bone broth with the following flow components pbw .:

potatoes 384-405 cabbage 367.5 onion 70.2-71.1 vegetable oil 6.7 Wheat flour 6.7 dry white wine fifteen acetic acid 80% 0.6 sugar 5 salt fifteen sausages 200 CO ₂ pyrolysis wood extract 0.004 Bay leaf 0.4 black pepper 0.8 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 potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared onions are cut and sautéed in vegetable oil. Prepared sausages are chopped. Prepared wheat flour passer. Further, the listed components are mixed without oxygen with dry white wine, acetic acid, sugar, table salt, CO ₂ -extract of pyrolysis wood, bay leaf and bitter black pepper, the mixture is Packed and bone broth at the above flow rate of components, sealed and sterilized with obtaining 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on 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 amounted to a test product of 6.7 · 10 ⁴ and for the control product of 4.5 · 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 the recipe components, cutting and blanching potatoes, shredding and freezing fresh white cabbage, cutting and sautéing onion in vegetable oil, cutting sausages, stirring wheat flour, mixing the listed components without access to oxygen with dry white wine, acetic acid , sugar, table salt, CO ₂ extract of the pyrolysis of wood, bay leaf and black pepper, and packing the resulting mixture at the next bone broth p gathering components in parts by weight .: Potatoes 384-405 Cabbage 367.5 Onion 70.2-71.1 Vegetable oil 6.7 Wheat flour 6.7 Dry white wine fifteen Acetic acid 80% 0.6 Sugar 5 Salt fifteen Sausages 200 CO ₂ pyrolysis extract wood 0.004 Bay leaf 0.4 Black bitter pepper 0.8 Bone broth Before the release of the target   product 1000 sealing and sterilization.