RU2292186C1 - 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, cutting and heating carrots and onions in melted butter followed by cutting poultry meat and greens and blanching the kernels of green peas, 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 bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher 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 manufacturing a culinary dish "Soup from vegetables", which includes preparing the recipe components, cooking, separation from the broth and cutting poultry, cutting and sautéing carrots and onions in margarine, cutting potatoes and greens, chopping fresh cabbage, bringing the broth to a boil, the introduction of potatoes and cabbage into it, cooking until tender, the introduction of 10-15 minutes before the end of cooking carrots, onions, canned green peas, table salt, black pepper and bay leaf, the introduction of Fri tzu and greens and sour cream dressing to give the finished dish (LE Godunov, Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, pp. 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 obtaining the canned product “Vegetable Soup” involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrots and onions in ghee, blanching green peas, cutting poultry meat and greens, mixing the listed components without oxygen with table salt, black pepper and bay leaf, packing the resulting mixture and bone broth in the next m flow components pbw .:

bird 547.95-858.37 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 green pea 46 greenery 25 melted butter 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 fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots and onions are chopped and sautéed in ghee. Prepared green pea grains are blanched. Prepared poultry meat and greens are cut. Further, the listed components are mixed without oxygen with 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.

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 a ratio of 1: 1 and seasoning with sour cream in an amount of 5% 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 6.4 · 10 ⁴ and for a control product of 4.1 · 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 the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots and onions in ghee, blanching green peas, cutting poultry and greens, mixing the listed components without oxygen with table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, at the following consumption of components ntov, parts by weight .: Bird 547.95-858.37 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Green pea 46 Greenery 25 Melted butter twenty Salt eighteen Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000