RU2287965C1 - Method for producing of canned food "home-made rassolnik" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of canned first-course dishes for cosmic feeding.

SUBSTANCE: method involves preparing receipt components; shredding and freezing fresh cabbage; cutting and blanching potato; cutting and slightly frying carrot, bulb onion and roots of parsley and celery in clarified butter; cutting heart and salted cucumbers; mixing indicated components, without oxygen access, with cucumber brine, edible salt, black bitter pepper, and laurel leaf; packing resultant mixture and bone bouillon at predetermined component consumption; subjecting mixture to pressurization and sterilization.

EFFECT: wider range of canned foods designed for cosmic feeding and having improved digestibility.

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 "Rassolnik home", which includes preparing the recipe components, cutting and sautéing carrots, onions and parsley and celery roots in butter, cutting and seasoning pickles, chopping fresh cabbage, cutting hearts and potatoes, pouring a heart for drinking water, cooking until cooked, adding cabbage, bringing to a boil, adding potatoes, cooking for 5-7 minutes, adding sautéed vegetables and pickles, cooking until cooked, introduction and 5-10 minutes before end of cooking salt, pepper and leafs and adding cucumber brine to give the desired product (NP Grave Book of tasty and healthy food - M .: EKSMO Press, 2001, p.115).

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 Rassolnik Home canned food production method involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, onions and parsley and celery roots in sliced butter, heart and salted cuts cucumbers, mixing the above components without oxygen with cucumber pickle, salt, black pepper and bay leaf, packing the resulting mixture and bone broth with further short flow components pbw .:

heart 180 cabbage 61.25 potatoes 128-135 carrot 17.55-18 onion 23,4-23,7 parsley root 28.01-28.46 celery root 9.34-9.49 salted cucumbers 54.5 melted butter 11.5 cucumber pickle 60 salt 8 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000

sealing and sterilization.

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, onions and parsley and celery roots are chopped and sautéed in ghee. Prepared pickles and chopped heart. Further, the listed components are mixed without oxygen with cucumber brine, salt, black pepper and bay leaf, the mixture is Packed and 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. 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 for experimental product 6.6 × 10 ⁴ and for the reference product 4.1 × 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 involves preparing prescription ingredients, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, onions and parsley and celery roots in ghee, cutting hearts and pickles, mixing these components without oxygen with cucumber pickle, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: Heart 180 Cabbage 61.25 Potatoes 128-135 Carrot 17.55-18 Onion 23,4-23,7 Parsley root 28.01-28.46 Celery root 9.34-9.49 Salted cucumbers 54.5 Melted butter 11.5 Cucumber pickle 60 Salt 8 Black bitter pepper 0.4 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.