RU2296488C1 - Canned soup from vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage cutting and freezing; potato cutting and blanching; carrot, parsley root, onion and leek cutting and roasting in melt butter; green pea blanching; tomato cutting and freezing; meat and gardenstuff cutting. Obtained mixture is blended with table salt, black pepper and bay leaf in oxygen-free atmosphere, 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 "Vegetable Soup", involving the preparation of recipe components, cooking, separation from the broth and cutting meat, cutting and sautéing carrot, margarine, parsley, onion and leek, cutting potatoes, fresh tomatoes and herbs, shredding fresh white cabbage, bringing the broth to a boil, introducing potatoes and cabbage into it, cooking until tender, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root, onions, leeks, canned green g roshka, table salt, black pepper and bay leaf, introducing meat 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, 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 canned food production method involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, parsley root, onions and leeks, blanching green peas, cutting and freezing tomatoes, cutting meat and herbs, mixing the listed components without oxygen with sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone of broth with the following flow components pbw .:

meat 240.96-314.96 White cabbage one hundred potatoes 267-281.6 carrot 50-51.28 parsley root 27-27.43 onion 24-24.31 leek 26 green pea 46 tomatoes 94 greenery 25 melted butter twenty table 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, parsley root, onions and leeks are chopped and sautéed in ghee. Prepared green pea grain blanch. Prepared fresh tomatoes are sliced and frozen. Prepared 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 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. 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 and seasoning with sour cream in an amount of 5% by weight 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 test product of 6.9 · 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 for the production of canned food, which includes preparing the recipe components, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrot, parsley root, onion and leek in melted butter, blanching green peas, cutting and freezing tomatoes, cutting meat and greens, mixing the above components without oxygen with table salt, black pepper and bay leaf, packing the resulting mixture and bone broth at the next flow components, parts by weight: Meat 240.96-314.96 White cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Parsley root 27-27.43 Onion 24-24.31 Leek 26 Green pea 46 Tomatoes 94 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.