RU2300982C1 - Method for manufacturing canned food "borsch galitsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned food due to partial cutting the beet and mixing it with drinking water followed by fermenting and screening to obtain kvass followed by its boiling, blanching and cutting the rest part of beet, chopping and freezing new white cabbage, cutting and blanching potatoes, cutting and frying in melted butter carrots, parsley root and onions, cutting beef, frying wheat flour. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, common salt, Jamaica pepper and laurel leaf. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to obtain canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency of manufacturing.

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 "Galitsky Borsch", involving cooking, separation from the broth and cutting of beef, cutting and sautéing carrots, parsley and onions in butter, sautéing wheat flour, cutting beets, mixing it with part of the broth, part of beet kvass , tomato puree and butter and stewing until cooked, cutting potatoes, chopping fresh white cabbage, bringing the remaining portion of the broth to a boil, introducing cabbage into it, bringing to a boil, adding potatoes, cooking for 20 minutes, adding beets, carrots, parsley root, onions, wheat flour, table salt, allspice and bay leaves, cooking until cooked and introducing 10-15 minutes before the end of cooking the remaining part of beet kvass to get the finished dish (Salovy Z.Kh., Cabbage vegetables and dishes from them - L.; Agropromizdat, 1988, p. 51).

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 borsch Galitsky canned food production method involves preparing the recipe components, partially cutting the beets, mixing it with drinking water, fermenting and filtering to obtain kvass and boiling it, blanching and cutting the remaining part of the beets, chopping and freezing fresh white cabbage cabbage, cutting and blanching potatoes, cutting and sautéing carrots, parsley and onions in ghee, cutting beef, sautéing wheat flour, mixing the listed ingredients ponents without access of oxygen with tomato paste, table salt, allspice and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, wt. hours;

beef 183.1-188.4 cabbage 204.17 potatoes 170.24-179.55 beet 248-258 drinking water 240 melted butter 26.67 carrot 30.42-31.2 parsley root 24.9-25.3 onion 35.1-35.55 tomato paste 30% 10 Wheat flour 5 salt eighteen allspice 1,2 Bay leaf 0.4 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.

Approximately 1/4 of the recipe amount of prepared beetroot is cut, soaked in cold boiled water, fermented in a warm place for 13-15 days, and then filtered to obtain kvass.

The resulting kvass is boiled. The remainder of the beets are blanched and chopped. 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 and onions are chopped and sautéed in ghee. Prepared beef is chopped. Prepared wheat flour passer. Next, the listed components are mixed without oxygen with tomato paste, table salt, allspice and bay leaves. The resulting mixture and bone broth are Packed at the above component flow rate, 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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.

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 test product of 5.9 · 10 ⁴ and for a control product of 4.8 · 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 involves preparing the recipe components, partially cutting the beets, mixing them with drinking water, fermenting and filtering to obtain kvass and boiling it, blanching and cutting the remaining part of the beets, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and Passing carrots, parsley and onions in ghee, cutting beef, stirring wheat flour, mixing the listed ingredients without oxygen with tomato paste , Common salt, pepper, savory and bay leaf, and packing the resulting mixture bone broth with the following flow components pbw .: beef 183.1-188.4 cabbage 204.17 potatoes 170.24-179.55 beet 248-258 drinking water 240 melted butter 26.67 carrot 30.42-31.2 parsley root 24.9-25.3 onion 35.1-35.55 tomato paste 30% 10 Wheat flour 5 salt eighteen allspice 1,2 Bay leaf 0.4 bone broth before the release of the target product 1000 sealing and sterilization.