RU2303924C1 - Method for manufacturing canned food "vegetable soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the innovation refers to the technology for manufacturing canned concentrates of first-course dishes. The suggested canned food should be prepared due to cutting and blanching potatoes, turnip and onions; blanching and cutting carrots; cutting and freezing new white head cabbage and sugar pea, boiling beans up to increased weight by 150%,; cutting smoked pork and mixing the above-mentioned components at oxygen-free technique with common salt followed by packing the mixture obtained and bone broth with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of higher 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 "Vegetable Soup", which includes cutting potatoes, carrots, turnips and onions, chopping fresh cabbage, putting smoked pork belly, potatoes, carrots, onions and beans into a pan, pouring with potable water, cooking over low heat within 0.5-2 hours, adding salt and sugar peas, cooking for 30 minutes, adding cabbage, cooking for 5 minutes, separating the brisket, removing bones from it, cutting and returning to the soup to get the finished dish (Petrochenko AT. ., Pilipchuk NI, Polyakov DN Recipes French cuisine -. M .: Food Industry 1968, s.92-93).

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 “Vegetable Soup” involves preparing the recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing fresh white cabbage and sugar peas, cooking to a weight increase of 150% beans, cutting pig meat, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

smoked meat 62.5 potatoes 153.6-162 carrot 84.24-86.4 turnip 74.4-77.4 onion 70.2-71.1 beans 109 sugar peas 110 cabbage 61.25 salt eighteen 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 potatoes, turnips and onions are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage and sugar peas are cut and subjected to freezing, preferably slow. Prepared beans are boiled until mass increase of 150%. Prepared smoked meat is cut. The listed components are mixed without oxygen with sodium chloride. 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. 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 4.6 · 10 ⁴ and for a control product of 4 · 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 for the production of canned food, which involves the preparation of prescription components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing fresh cabbage and sugar peas, boiling to a weight gain of 150% beans, cutting pigs, mixing the listed components without access of oxygen with sodium chloride, packaging of the mixture and bone broth at the following component consumption, parts by weight: smoked meat 62.5 potatoes 153.6-162 carrot 84.24-86.4 turnip 74.4-77.4 onion 70.2-71.1 beans 109 sugar peas 110 cabbage 61.25 salt eighteen bone broth before the release of the target product 1000, sealing and sterilization.