RU2300983C1 - Method for manufacturing canned food "cabbage soup po-shotlandski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of the first-course dishes. The suggested canned food should be manufactured due to chopping and freezing new white cabbage and onions, cutting beef and parsley greens followed by mixing the above-mentioned components at oxygen-free technique with oat flour, common salt, hot black pepper and laurel leaf with subsequent packing the mixture obtained and bone broth at the preset ratio of components followed by sealing and sterilization. The innovation enables to obtain new canned food being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

There is a method of producing a culinary dish "Scottish cabbage soup", which includes pouring beef with drinking water, adding onions, salt, black pepper and bay leaves, cooking until done, separating the beef from the broth and cutting it, shredding fresh cabbage, pour it with broth and cook until tender, add oatmeal and beef and sprinkle with parsley to get the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 78-79).

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 producing canned food “Scottish cabbage soup” involves preparing the recipe components, shredding and freezing fresh white cabbage and onions, cutting beef and parsley, mixing these components without oxygen with oat flour, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the next consumption of components, wt. hours:

beef 211.27-217.39 cabbage 918.75 onion 46.8-47.4 oat flour thirty parsley 12.5 salt eighteen black pepper 0.2 Bay leaf 0.04 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 and onions are chopped and subjected to freezing, preferably slow. Prepared beef and parsley are chopped. Further, the listed components are mixed without oxygen with oatmeal, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and bone broth are Packed 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 was 6.3 · 10 ⁴ for the experimental product and 4.8 · 10 ⁴ for the control product, 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 involves the preparation of prescription components, shredding and freezing fresh white cabbage and onions, cutting beef and parsley, mixing the listed components without oxygen with oatmeal, sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth at the following component consumption, parts by weight: beef 211.27-217.39 cabbage 918.75 onion 46.8-47.4 oat flour thirty parsley 12.5 salt eighteen black pepper 0.2 Bay leaf 0.04 bone broth before the release target product 1000 sealing and sterilization.