RU2302787C1 - Method for production of canned soup from vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned soup.

SUBSTANCE: claimed method includes kidney bean cooking up to 150 % mass increasing and pulping; potato cutting and blanching; fresh white cabbage shredding and freezing; smoked pork cutting; garlic pulping; wheat flour sautéing in melt fat. Abovementioned components are blended in oxygen-free atmosphere with sour cream, acetic acid, table salt, CO₂-extract of pyrolysis wood, black pepper, and bay leaf. Prepared mixture and bone broth are pre-packed, sealed and sterilized. Claimed canned goods have digestion value of 4.7x10⁴.

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 producing a culinary dish "Vipava soup", which involves soaking for 12 hours, cooking until cooked and warming up beans, cooking until cooked sauerkraut, cutting and cooking until cooked potatoes, cooking until cooked in bone broth, separation from it and cutting pork smoked brisket, chopping and sautéing in melted fat with the addition of flour, onions, laying in the bone broth all of the listed ingredients, adding garlic, salt, pepper and bay leaf, cooking for 5 minutes and dressing sour cream with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical Education and Sports, 1994, p. 428-429).

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 Vipava Soup canned food production method involves preparing the recipe components, cutting and sautéing onion in melted fat, boiling it by 150% weight gain and rubbing the beans, cutting and blanching the potatoes, chopping and freezing fresh white cabbage, cutting pig meat, rubbing garlic, straining wheat flour in melted fat, mixing the listed components without oxygen with sour cream, acetic acid, sodium chloride, black pepper them and bay leaf, and packing the resulting mixture bone broth with the following flow components pbw .:

smoked meat 156 melted fat twenty cabbage 245 potatoes 192-202.5 beans 63.6 onion 140.4-142.2 garlic 10.24-10.8 Wheat flour 4,5 sour cream thirty acetic acid 80% 0.1 salt eighteen black pepper 0.2 Bay leaf 0.08 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 onions are chopped and sautéed in melted fat. Prepared beans are boiled until mass increase by 150% and wiped. Prepared potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared smoked meat is cut. The prepared garlic is mashed. Prepared wheat flour is sautéed in melted fat. Further, the listed components are mixed without oxygen with sour cream, acetic acid, 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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. She was 4.7 · 10 ⁴ for the experimental product and 3.9 · 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 preparing the recipe components, cutting and sautéing onion in melted fat, boiling to a weight increase of 150% and rubbing the beans, cutting and blanching the potatoes, chopping and freezing fresh cabbage, cutting the smoked sausages, rubbing the garlic, sautéing in the heat fat of wheat flour, mixing the listed components without oxygen with sour cream, acetic acid, sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth at the following consumption of components, parts by weight: smoked meat 156 melted fat twenty cabbage 245 potatoes 192-202.5 beans 63.6 onion 140.4-142.2 garlic 10.24-10.8 Wheat flour 4,5 sour cream thirty acetic acid 80% 0.1 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.