RU2299648C2 - Method for manufacturing canned food "soup krestyansky with cereals" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned food. The suggested canned food should be manufactured due to chopping and blanching potatoes; cutting and freezing tomatoes and new white cabbage; and, also, cutting and frying in melted butter carrots, parsley root and onions; boiling cereals up to semi-finished condition, cutting skinned fish fillet and greens. Then one should mix the above-mentioned components at oxygen-free technique with common salt, hot black pepper and laurel leaf followed by packing the obtained mixture with fish broth with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased 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 preparing a culinary dish "Peasant Soup with Cereals", involving the preparation of recipe components, cooking, separation from the broth and cutting fish, cooking cereals until half-cooked, cutting and sautéing carrots, parsley and onions in grated fat, cutting tomatoes, fresh white-cabbage cabbage, potatoes, turnips and greens, bringing the broth to a boil, introducing cereals, cabbage, potatoes and turnips into it, cooking until cooked, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root and onions, cc eating 5-10 minutes before the end of cooking salt, black pepper and bay leaves and introducing fish and greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering. - St. Petersburg: ProfiKS, 2003, p. 64-72, 87-88).

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 preparing canned food “Peasant Soup with Cereals” involves preparing the recipe components, cutting and blanching potatoes, cutting and freezing tomatoes and fresh white cabbage, cutting and sautéing carrot, parsley and onion root in melted fat, and cooking cereals half-finished, cutting skinless fish fillet and greens, mixing the listed components without oxygen with sodium chloride, black bitter and bay leaves, packing the resulting mixture and fish broth at the following consumption of components, parts by weight:

skinned fish fillet 200 cabbage 200 potatoes 107-112.85 groats 40 turnip 40-41.61 carrot 25-25.64 parsley root 13-13,21 onion 48-48.62 tomatoes 44 greenery 25 melted fat twenty salt eighteen black pepper 0.2 Bay leaf 0.1 fish stock before the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared potatoes are cut and blanched in hot water. Prepared tomatoes and fresh white cabbage are chopped and frozen. Prepared carrots, parsley root and onions are chopped and sautéed in melted fat. Prepared cereals, such as pearl barley, oat, wheat, barley, millet or rice, are boiled until half-ready in drinking water and discarded for draining. 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 7.4 · 10 ⁴ and for the control product of 5.6 · 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 preparing canned food, which involves preparing the recipe components, cutting and blanching potatoes, cutting and freezing tomatoes and fresh white cabbage, cutting and sautéing carrots, parsley and onions in melted fat, boiling cereals until half cooked, cutting skinless fish fillet and greens, mixing the listed components without access of oxygen with sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: Skinless Fish Fillet 200 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Tomatoes 44 Greenery 25 Melted fat twenty Salt eighteen Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 sealing and sterilization.