RU2292182C1 - Method for manufacturing canned food "vegetable soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green bean, cutting and heating carrots and onions in melted butter followed by cutting skinned fish filet and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and fish broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dish.

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 developing a culinary dish "Vegetable Soup", which includes preparing the recipe components, cooking, separating from the broth and cutting fish, cutting and sautéing carrots and onions in margarine, cutting potatoes, vegetable beans and herbs, chopping fresh cabbage, bringing the broth to a boil, the introduction of potatoes, cabbage and vegetable beans into it, cooking until tender, the introduction of 10-15 minutes before the end of cooking carrots, onions, salt, black pepper and bay leaves and the introduction of fish and herbs with the receipt of the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - SPb .: ProfiKS, 2003, p. 64-72, 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 of producing the canned product “Soup from Vegetables” involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and blanching potatoes and vegetable beans, cutting and sautéing carrots and onions in ghee, cutting the skinless fish fillet and herbs, mixing the listed components without oxygen with table salt, black pepper and bay leaf, packing the resulting mixture and fish broth the next time gathering components, parts by weight:

skinned fish fillet 200 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty salt eighteen black pepper 0.2 Bay leaf 0.1 fish stock 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 potatoes and vegetable beans are cut and blanched in hot water. Prepared carrots and onions are chopped and sautéed in ghee. Prepared skinned fish fillet and greens are chopped. Further, the listed components are mixed without oxygen with sodium chloride, bitter black pepper and bay leaves, the resulting mixture and fish broth are Packed at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish 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 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.

The assimilation of the 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 culturing 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 6.4 · 10 ⁴ and for a control product of 4.3 · 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 a canned product, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes and vegetables, cutting and sautéing carrots and onions in ghee, cutting the skinless fish fillet and greens, mixing the listed components without oxygen access common salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, with the following consumption of components, parts by weight: Skinless Fish Fillet 200 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Salt eighteen Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000