RU2288607C1 - Method for producing of canned food "moscow beetroot and cabbage soup" - Google Patents

Abstract

FIELD: production of canned first courses for cosmic feeding.

SUBSTANCE: method involves preparing receipt components; blanching and cutting beet; shredding and freezing fresh cabbage; cutting carrot, bulb onion and parsley root and slightly frying in animal fat; rubbing garlic; cutting lard, beef, sausages and greens; mixing said components, without oxygen access, with tomato paste, acetic acid, sugar, edible salt, CO₂-extract of pyrolysis wood, black bitter pepper, and laurel leaf; packing resultant mixture in conjunction with bone bouillon with predetermined consumption of components; pressurizing and sterilizing said mixture.

EFFECT: wider range of canned foods for cosmic feeding having increased 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 "Moscow Borsch", which includes cutting and cooking smoked pork, beef and boiled-smoked ham and their separation from the broth, chopping fresh cabbage, cutting and stewing beets, cutting carrots, onions and parsley root, mixing them with beetroot, sautéed in butter with the addition of tomato puree, sugar and acetic acid, rubbing garlic with lard, cutting bacon, sausages and greens, laying cabbage in the broth, cooking for 10-15 minutes, adding the sautéed mixture, cook until cooked, add 10-15 minutes before the end of cooking previously separated meat and sausages and 5 minutes before the end of cooking fat, bacon and garlic, add greens and dressing with sour cream to obtain the target product (Mogilny N.P., Book about tasty and healthy food - M .: EKSMO-Press. 2001, p.108-109).

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 Moscow Borsch canned food production method involves preparing the recipe components, blanching and cutting beets, chopping and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley root in animal fat, rubbing garlic, cutting bacon, pork, beef, sausage and greens, mix the components listed without oxygen with tomato paste, acetic acid, sugar, table salt, CO ₂ extract of the pyrolysis of wood, black pepper bitter and bay leaf, and packing the resulting mixture bone broth with the following flow components pbw .:

pork 108.43-136.36 beef 86.96-84.51 sausages 91 beet 310-322.5 cabbage 153.13 carrot 70,2-72 onion 93.6-94.8 parsley root 37.35-37.95 garlic 6 greenery 12.5 bacon 5 tomato paste 30% 5 acetic acid 80% 0.6 sugar fifteen salt eighteen Pyrolysis wood CO ₂ extract 0.004 black pepper 0.6 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. The prepared table beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, onions and parsley root are chopped and sautéed in animal fat. Prepared bacon, pork, beef, sausages and greens are chopped. Further, the listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, CO ₂ -extract of pyrolysis wood, black bitter pepper and bay leaf, the resulting mixture is Packed and bone broth at the above consumption of components, sealed and sterilized to obtain 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 digestibility of canned food obtained by the proposed method and the culinary dish by the closest analogue was checked by preparing the first lunch dish of canned food when diluted with drinking water in the ratio 1: 1 and seasoning with sour cream in the amount of 4% and cultivating the Tetrachimena test organism on their samples pyriformis. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 9.2 · 10 ⁴ for the experimental product and 5.5 · 10 ⁴ for the control blow, 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 prescription ingredients, blanching and cutting beets, shredding and freezing fresh white cabbage, cutting and sautéing carrots, onions and parsley in animal fat, rubbing garlic, cutting bacon, pork, beef, sausages and herbs, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, CO ₂ -extract of pyrolysis wood, bitter black pepper and bay leaf, packing the resulting mixture si and bone broth at the following consumption of components, parts by weight: Pork 108.43-136.36 Beef 86.96-84.51 Sausages 91 Beet 310-322.5 Cabbage 153.13 Carrot 70,2-72 Onion 93.6-94.8 Parsley root 37.35-37.95 Garlic 6 Greenery 12.5 Bacon 5 Tomato Paste 30% 5 Acetic acid 80% 0.6 Sugar fifteen Salt eighteen CO ₂ pyrolysis wood extract 0.004 Black bitter pepper 0.6 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.