RU2311838C1 - Method for manufacturing canned food "potato soup with leek" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of first-course dishes. It is necessary to prepare all recipe components: blanching and grating potatoes, cutting and freezing leek greens, cutting and roasting pork in grease. The above-mentioned components should be mixed at oxygen-free technique with milk, sour cream, common salt, white pepper, nutmeg, laurel leaf and a CO₂-extract of pyrolysis wood. The mixture obtained and bone broth should be packed at a certain expenses of components. That enables to manufacture new canned food being of increased digestibility.

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 obtaining a culinary dish "Potato soup with leeks", which includes preparing the recipe components, restoring dry mashed potatoes with milk, cutting leek greens, frying, separating from melted fat and cutting smoked brisket, sautéing leek greens in melted fat , adding meat broth to it, boiling for 10 minutes, adding reconstituted mashed potatoes, heating and adding smoked brisket, sour cream, salt, white pepper and spicy seasonings with sauce a prepared dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p. 82).

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 “Potato soup with leek” involves preparing the recipe components, blanching and rubbing the potatoes, cutting and freezing the greens of the leek, cutting and frying in the melted pork fat, mixing the listed components without oxygen access milk, sour cream, sodium chloride, white pepper, nutmeg, bay leaf and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

pork 120.48-151.52 melted fat eleven potatoes 320-337.5 leek greens 55 milk 62.5 sour cream 10 salt eighteen white pepper 0.3 nutmeg 0.2 Bay leaf 0.1 Pyrolysis wood CO ₂ extract 0.004 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 blanched and wiped. Prepared leek greens are cut and subjected to freezing, preferably slow. Prepared pork is cut and fried in melted fat. The listed components are mixed without oxygen with milk, sour cream, sodium chloride, white pepper, nutmeg, bay leaf and a CO ₂ -extract of pyrolysis wood. 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. The potato 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 5 · 10 ⁴ for the experimental product and 4.1 · 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 of producing canned food, which includes preparing prescription ingredients, blanching and rubbing potatoes, cutting and freezing leek greens, cutting and frying pork in melted fat, mixing the listed components without oxygen, milk, sour cream, sodium chloride, white pepper, nutmeg, bay leaf and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: pork 120.48-151.52 melted fat eleven potatoes 320-337.5 leek greens 55 milk 62.5 sour cream 10 salt eighteen white pepper 0.3 nutmeg 0.2 Bay leaf 0.1 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.