RU2298991C2 - 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, duck 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. All components are used in specific ratio.

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 manufacturing a culinary dish "cabbage soup with fresh potatoes", involving the preparation of recipe components, cooking, separation from the broth and cutting ducks, chopping fresh white cabbage, cutting and sautéing carrots, parsley and onions 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 5-10 minutes before the end of cooking tomatoes , salt, leek, black pepper and bay leaf, adding duck 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. 64-71, 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 of manufacturing canned food involves preparing the recipe components, shredding and freezing fresh cabbage, cutting and blanching turnips and potatoes, cutting and sautéing carrot, parsley and onion in cooking oil, cutting duck, leek and greens , mixing the listed components without oxygen access with tomato paste, table salt, black pepper and bay leaf, packing the resulting mixture and bone broth at the next component consumption , Parts by weight .:

Duck 732.6 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 Common 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 duck, 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 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 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 manufacturing canned food, which includes preparing the recipe components, chopping and freezing fresh cabbage, cutting and blanching turnips and potatoes, cutting and sautéing carrots, parsley and onions in cooking oil, cutting duck, leek and greens, 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: Duck 732.6 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 Common salt eighteen Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000, sealing and sterilization.