RU2308851C1 - Method for production of canned soup from beef and asparagus - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes potato cutting and blanching; onion cutting and roasting in melt butter; beef cutting; wheat flour sautéing. Abovementioned components are blended in oxygen-free atmosphere with table salt and saffron. Obtained mixture is pre-packed with bone broth, sealed and sterilized. Claimed canned goods have digestion value of 5.8x10⁴.

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 "Beef and Asparagus Soup", which includes preparing the recipe components, cooking, separating from the broth and cutting beef, cutting and cooking asparagus in salted water, cutting and sautéing onion in melted butter, cutting potatoes and parsley, sautéing wheat flour, extracting saffron with drinking water, heating the broth, adding onions and potatoes to it, cooking over low heat until cooked, adding asparagus and wheat flour, bringing to a boil, add Leniye saffron extract, cooked for 5 minutes and addition of beef, salt and parsley to obtain finished dishes (Piruzyan AS et al, Armenian cooking -. M .: Economics, 1971, p.46-47).

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 the production of canned meat “Beef and Asparagus Soup” involves preparing the recipe components, cutting and blanching potatoes, cutting and sautéing onion ghee, cutting and freezing asparagus and parsley, cutting beef, sautéing in ghee wheat flour, mixing the listed components without oxygen access with sodium chloride and saffron, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

beef 352.11-362.32 melted butter thirty asparagus 330 potatoes 256-270 onion 58.5-59.25 parsley 12.5 Wheat flour 6 salt eighteen saffron 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 potatoes are cut and blanched in hot water. Prepared onions are chopped and sautéed in ghee. Prepared asparagus and parsley are cut and subjected to freezing, preferably slow. Prepared beef is chopped. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride and saffron. 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. 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 was 5.8 · 10 ⁴ for the experimental product and 4.3 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes, cutting and sautéing onion in ghee, cutting and freezing asparagus and parsley, cutting beef, sautéing wheat flour in ghee, mixing the above components without oxygen with sodium chloride and saffron, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: beef 352.11-362.32 melted butter thirty asparagus 330 potatoes 256-270 onion 58.5-59.25 parsley 12.5 Wheat flour 6 salt eighteen saffron 0.1 bone broth before the release of the target product 1000, sealing and sterilization.