RU2286688C1 - 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 cutting of onion, carrot and champignons and roasting thereof in milk butter, potatoes cutting and blanching, fresh white cabbage shredding and freezing, cutting of chicken meat and gardenstuff. Abovementioned components are blended in oxygen-free atmosphere with lemon juice, sour cream, bread kvass, chicken eggs, table salt, black pepper, coriander, and bay leaf. Obtained mixture is pre-packed together with chicken 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 "Moldavian Soup", which involves cooking chicken and its separation from the broth, cutting potatoes and greens, chopping fresh white cabbage, cutting and sautéing carrots, onions and champignons in butter, churning sour cream with chicken eggs, mixing potatoes , cabbage, carrots, onions and mushrooms, pour them with broth, cook for 10 minutes, add hot kvass, chicken, beaten sour cream with chicken eggs, salt, spices, lemon juice and herbs to obtain the target Recreatives Products (Kuropatkina MV Best Recipes of the first dishes - M .: Veche, 2004 s.192-193).

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 Moldavian Soup canned food production method involves preparing the recipe components, cutting and sautéing carrots, onions and champignons in butter, cutting and blanching potatoes, chopping and freezing fresh white cabbage, cutting chicken meat and greens, mixing the listed components without oxygen access with lemon juice, sour cream, bread kvass, chicken eggs, salt, bitter black pepper, coriander and bay leaf, packaging obtained impurity and chicken bone broth with the following flow components pbw .:

chicken 1287.6 cabbage 61.3 potatoes 160-168.7 champignons 117 carrot 35.1-36 onion 46.8-47.4 butter 17.5 greenery 12.5 chicken eggs one hundred lemon juice 80 sour cream 7.5 bread kvass 115 salt eighteen black pepper 0.3 coriander 0.5 Bay leaf 0.4 chicken 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 champignons, carrots and onions are chopped and sautéed in butter. Prepared potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken meat and greens are chopped. Further, the listed components are mixed without oxygen with lemon juice, sour cream, bread kvass, chicken eggs, salt, black pepper, coriander and bay leaves, the mixture is Packed and chicken bone broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except chicken bone broth, is given taking into account the norms of waste and losses of each type of raw material. 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 pilot product of 7.7 · 10 ⁴ and for the control product of 5.7 · 10 ^4, 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 includes preparing prescription ingredients, cutting, sautéing carrots, onions and champignons in butter, cutting and blanching potatoes, chopping and freezing fresh white cabbage, cutting chicken meat and greens, mixing the listed components without oxygen and lemon juice, sour cream, bread kvass, chicken eggs, salt, bitter black pepper, coriander and bay leaves, packaging the resulting mixture and chicken bone broth the next time During the component parts by weight .: Chicken 1287.6 Cabbage 61.3 Potatoes 160-168.7 Champignons 117 Carrot 35.1-36 Onion 46.8-47.4 Butter 17.5 Greenery 12.5 Chicken eggs one hundred Lemon juice 80 Sour cream 7.5 Bread Kvass 115 Salt eighteen Black bitter pepper 0.3 Coriander 0.5 Bay leaf 0.4 Chicken Bone Broth Before the release of the target   product 1000 sealing and sterilization.