RU2295890C1 - 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; turnip and potato cutting and blanching; carrot, parsley root and onion cutting and roasting in melt fat; leek, meat and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, table salt, black pepper and bay leaf. Obtained mixture is pre-packed 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 producing a culinary dish "cabbage soup with potatoes", which includes preparing the recipe components, cooking, separation from the broth and cutting meat, chopping fresh cabbage, cutting and sautéing carrots, parsley and onion roots in cooking oil, cutting turnips, potatoes, leeks, tomatoes and greens, mixing cabbage, turnips and broth, bringing to a boil, adding potatoes, carrots, parsley and onions, cooking until cooked, introducing for 5-10 minutes before the end of cooking tomatoes , salt, leek, black pepper and bay leaf, adding meat and greens and dressing with sour cream to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003 , p. 64-71, 80-81).

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 the production of canned "cabbage soup with fresh potatoes" involves preparing the recipe components, shredding and freezing fresh white cabbage, cutting and blanching turnips and potatoes, cutting and sautéing carrot, parsley and onion in cooking oil, cutting meat, leeks and herbs, mixing the listed components without oxygen with tomato paste, table salt, black pepper and bay leaves, packing the resulting mixture and bone broth next flow components pbw .:

meat 240.96-314.96 cabbage 300 potatoes 160-168.75 turnip 40-41.66 carrot 50-51.28 parsley root 13-13,21 onion 48-48.66 leek 26 tomato paste 30% fifteen cooking oil 12,2 greenery 12.5 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 turnips and potatoes are cut and blanched in hot water. Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil. Prepared meat, leek and greens are chopped. Further, the listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper and bay leaves, 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 consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat 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. 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. 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 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 amounted to a pilot product of 7.9 · 10 ⁴ and for the control product of 5.2 · 10 ⁴ .

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching turnips and potatoes, cutting and sautéing carrots, parsley and onions in cooking oil, cutting meat, leeks and herbs, mixing the listed components without access of oxygen with tomato paste, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: Meat 240.96-314.96 White cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato paste in terms of 30% fifteen Cooking oil 12,2 Greenery 12.5 Salt eighteen Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization.