RU2301585C2 - Method for manufacturing canned food "vegetable soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white head cabbage and, also, cutting and blanching potatoes, cutting and frying carrots, parsley root, leek and onions in melted butter followed by cutting poultry meat and greens and blanching the kernels of green peas, cutting and freezing tomatoes and mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and bone broth followed by sealing and sterilization at the preset expenditure of components. This enables to obtain new canned food of higher 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 producing a culinary dish "Soup from vegetables", which provides for the preparation of recipe components, cooking, separation from the broth and cutting poultry, cutting and sautéing carrots, parsley, onions and leeks, cutting potatoes, fresh tomatoes and herbs, shredding fresh white cabbage, bringing the broth to a boil, introducing potatoes and cabbage into it, cooking until cooked, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root, onions, leeks, canned green water, salt, black pepper and bay leaf, introducing poultry 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 method for producing canned food involves preparing the recipe components, chopping and freezing fresh white 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 poultry meat and herbs, mixing the listed components without oxygen with sodium chloride, black bitter pepper and bay leaf, packing the resulting mixture and braids tons of broth at the following consumption of components, parts by weight:

bird 547.95-858.37 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.

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 poultry 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 poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species 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 of producing canned food, which includes preparing the recipe components, chopping and freezing fresh white 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 poultry meat and herbs, mixing the listed components without oxygen with table salt, black pepper and bay leaf, packing the resulting mixture and bone broth the next time de components in parts by weight .: bird 547.95-858.37 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.