RU2289968C1 - Method for production of canned soup - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; onion, carrot and parsley root cutting and roasting in cooking oil; cutting of pork and gardenstuff; garlic pulping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, oak flakes, table salt, CO₂-extract from 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 obtaining a culinary dish "cabbage soup in the Ural", involving the preparation of recipe components, stewing sauerkraut with the addition of tomato puree, cooking, separation from the broth and cutting of smoked sausages, cutting and sautéing carrots, parsley and onion root, grinding with table salt, cutting greens, mixing Hercules oatmeal and broth, bringing to a boil, adding cabbage, bringing to a boil, cooking for 15-20 minutes, adding carrots, parsley root and onion onions, boiling until cooked, introducing black bitter and bay leaves pepper 5-10 minutes before the end of cooking and adding pork smoked, garlic with salt and greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public enterprises - St. Petersburg: ProfiKS, 2003, p. 64-68, 83-84).

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 method for producing canned Uchi Russian cabbage soup involves preparing the recipe, chopping and freezing fresh cabbage, carrot, parsley and onion root in cooking oil, cutting pork and greens, rubbing garlic, mixing the listed components without oxygen with tomato paste, acetic acid, oatmeal "Hercules", sodium chloride, CO ₂ -extract of pyrolysis wood, black pepper and bay leaf, packing according to radiated mixture and bone broth at the following consumption of components, parts by weight:

Pork 240.96-303.03 Cooking oil twenty Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Oatmeal "Hercules" twenty Tomato Paste 30% 17 Acetic acid 80% 0.6 Greenery 12.5 Salt eighteen CO ₂ pyrolysis wood extract 0.004 Black bitter pepper 0.2 Bay leaf 0.1 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 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 pork and greens are chopped. The prepared garlic is mashed. Further, the listed components are mixed without oxygen with tomato paste, acetic acid, Hercules oatmeal, table salt, CO ₂ -extract of pyrolysis wood, black bitter and bay leaves, the resulting mixture is Packed with bone broth at the above component flow rate, sealed and sterilized to obtain the desired 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 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 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 7.6 · 10 ⁴ and for the control product of 4.7 · 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 of producing canned food, which includes preparing prescription ingredients, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting pork and herbs, rubbing garlic, mixing the listed ingredients without oxygen with tomato paste, acetic acid , oat flakes "Hercules", sodium chloride, CO ₂ -extract of pyrolysis wood, black pepper and bay leaf, packing the resulting mixture and bone broth in the next component consumption, parts by weight: Pork 240.96-303.03 Cooking oil twenty White cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Oatmeal "Hercules" twenty Tomato Paste 30% 17 Acetic acid 80% 0.6 Greenery 12.5 Common salt eighteen CO ₂ - Pyrolysis Wood Extract 0.004 Black bitter pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization.