RU2289961C1 - Method for production of canned soup - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, cutting of onion, carrot and parsley root followed roasting thereof in cooking oil, beet blanching and cutting; cutting of goose meat, prune, and gardenstuff; desiccated mushroom soaking, boiling, and separation from broth; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, sugar, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed together with mushroom broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned first lunch dishes.

A known method of preparing a culinary dish "Borsch with prunes and mushrooms", which includes preparing the recipe, chopping fresh white cabbage, blanching and cutting beets, cutting and sautéing carrots, parsley and onions, cooking, separating from the broth and cutting goose , soaking, boiling, separating from the broth and cutting dried porcini mushrooms, boiling prunes, cutting herbs, sautéing wheat flour, introducing cabbage into the goose broth, boiling for 10-15 minutes, adding beets, pestilence Covey, parsley root, onions and tomato puree, boil until cooked, introduced 10-15 minutes before the end of cooking mushrooms and mushroom broth, introduction 5-10 minutes before the end of cooking table salt, sugar, wheat flour, bitter pepper and bay leaf, adding acetic acid, prunes, goose and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 64-73, 79).

The technical result of the invention is to obtain new canned food, which has increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of preparing canned food “Borsch with prunes and mushrooms” involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, blanching and cutting beets, cutting goose, prunes and greens, soaking, cooking, separating from the broth and cutting dried porcini mushrooms, wheat flour stirring, mixing the listed components without oxygen access with tomato paste, vinegar ki slot, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and mushroom broth at the following component consumption, parts by weight:

goose 624 cooking oil twenty beet 200-416,12 fresh white cabbage 300 carrot 100-102.56 parsley root 26-26,42 onion 96-97,24 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste 30% twenty acetic acid 80% 1,2 table salt eighteen sugar twenty black pepper 0.6 Bay leaf 0.4 mushroom 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil. Prepared beetroot is blanched and chopped. Prepared goose, prunes and greens are cut. Prepared dried porcini mushrooms are soaked according to traditional technology for 3-4 hours in cold drinking water, boiled in it until tender, separated from the broth and cut. Prepared wheat flour passer. Next, the listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper and bay leaves, the mixture is Packed and mushroom broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. 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.

The canned food obtained using the described technology is physically-chemical and organoleptic in accordance with GOST 18316.

Checking the digestibility of canned food obtained by the proposed method, and the 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. It was 8.8 · 10 ⁴ for the experimental product and 4.8 · 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 of preparing canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, blanching and cutting beets, cutting goose, prunes and herbs, soaking, cooking, separating from the broth and cutting dried porcini mushrooms, storing wheat flour, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, salt, bitter black pepper and laurel vym sheet packing and the resulting mixture of fungal broth with the following flow components pbw .: Goose 624 Cooking oil twenty Beet 200-416,12 Fresh white cabbage 300 Carrot 100-102.56 Parsley root 26-26,42 Onion 96-97,24 Dried porcini mushrooms twenty Prunes 80 Greenery 12.5 Wheat flour twenty Tomato Paste 30% twenty Acetic acid 80% 1,2 Salt eighteen Sugar twenty Black bitter pepper 0.6 Bay leaf 0.4 Mushroom broth Before the release of the target   product 1000 sealing and sterilization.