RU2291656C1 - Method for manufacturing canned food "soup krestyansky with grains" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes; cutting and freezing tomatoes and cabbage; cutting, heating in melted butter and reducing the carrots, parsley root and onions; cutting poultry meat and greens. Then one should mix the above-mentioned components at no oxygen access with oat-flakes "Hercules", common salt, hot black pepper and laurel leaf followed by packing the obtained mixture and bone broth with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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 "Peasant Soup with Cereals", which provides for the preparation of recipe components, cooking, separation from the broth and cutting poultry, cutting and sautéing carrots, parsley and onions in melted fat, cutting tomatoes, fresh white cabbage, potatoes, turnips and greens, bringing the broth to a boil, introducing cabbage, potatoes and turnips into it, cooking until cooked, introducing Hercules oatmeal, tomatoes, carrots, parsley and onions 10–15 minutes before cooking, introducing 5– 10 m inut until the end of cooking salt, black pepper and bay leaf, introducing poultry 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 establishments - St. Petersburg: ProfiKS, 2003, p. 64-72, 87-88).

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 the canned product “Peasant Soup with Cereals” involves preparing the recipe components, cutting and blanching potatoes, cutting and freezing tomatoes and fresh white cabbage, cutting and sautéing carrot, parsley and onion root in melted fat, cutting poultry meat and herbs, mixing the listed components without oxygen access with Hercules oatmeal, table salt, bitter black pepper and bay leaf, packing the resulting mixture and bone nogo broth at the following consumption of components, parts by weight:

bird 547.95-858.37 cabbage 200 potatoes 107-112.85 oatmeal "Hercules" 35 turnip 40-41.61 carrot 25-25.64 parsley root 13-13,21 onion 48-48.62 tomatoes 44 greenery 25 melted fat twenty salt eighteen black 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 potatoes are cut and blanched in hot water. Prepared tomatoes and fresh white cabbage are chopped and frozen. Prepared carrots, parsley root and onions are chopped and sautéed in melted fat. Prepared poultry meat and greens are cut. Further, the listed components are mixed without oxygen with Hercules oatmeal, sodium chloride, bitter 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. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. For components of plant origin, the costs given 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.

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 3% 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 amounted to a pilot product of 7.4 · 10 ⁴ and for the control product of 5.6 · 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 obtaining a canned product, which includes preparing recipe components, cutting and blanching potatoes, cutting and freezing tomatoes and fresh white cabbage, cutting and sautéing carrots, parsley and onions in melted fat, cutting poultry meat and herbs, mixing these components without oxygen with oatmeal "Hercules", salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization in the next race ode components in parts by weight .: Bird 547.95-858.37 Cabbage 200 Potatoes 107-112.85 Hercules oatmeal 35 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Tomatoes 44 Greenery 25 Melted fat twenty Salt eighteen Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000