RU2311842C1 - Method for manufacturing canned food "minestrone" - 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. Then rice should be cooked up to a two-fold increase of its mass. Potatoes, carrots and parsley roots should be cut and fried in melted butter. Hen viscera should be cut and roasted in melted butter. Brussels sprouts and kohlrabi should be cut and frozen. It is important to grate hard cheese. All the components mentioned should be mixed at oxygen-free technique with vermicelli, common salt and hot black pepper. The mixture obtained and bone broth should be packed, sealed and sterilized to obtain the target product. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dish.

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 "Minestrone", which includes stewing rice in a broth, cutting and frying in butter Brussels sprouts, kohlrabi, potatoes, carrots, parsley root and chicken offal, cooking spaghetti, mixing the listed ingredients with black pepper and salt, pour chicken broth, bring to a boil and sprinkle with grated cheese to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p.116).

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 Minestrone canned food production method involves preparing the recipe components, boiling rice to a double weight, cutting and sautéing potato, carrot and parsley root in ghee, cutting and frying chicken giblets in ghee, cutting and freezing Brussels cabbage and kohlrabi, rubbing cheese, mixing the listed components without oxygen with vermicelli, salt and black bitter pepper, packing the resulting mixture and bone broth in the wake component consumption, parts by weight:

offal chicken 130 melted butter twenty Brussels sprouts 183.75 kohlrabi 189 potatoes 256-270 carrot 70,2-72 parsley root 24.9-25.3 rice 60 vermicelli fifty cheese fifty salt 17.1 black pepper 0.3 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 rice is boiled until a double increase in mass. Prepared potatoes, carrots and parsley root are chopped and sautéed in ghee. Prepared chicken giblets are cut and fried in ghee. Prepared Brussels sprouts and kohlrabi are cut and subjected to freezing, preferably slow. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with vermicelli, table salt and black pepper. 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 3.8 · 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 preparing the recipe components, boiling to a double increase in the mass of rice, cutting and sautéing potato, carrot and parsley root in ghee, cutting and roasting chicken giblets in ghee, cutting and freezing Brussels sprouts and kohlrabi, rubbing cheese, mixing the listed components without access of oxygen with vermicelli, salt and black bitter pepper, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: offal chicken 130 melted butter twenty Brussels sprouts 183.75 kohlrabi 189 potatoes 256-270 carrot 70,2-72 parsley root 24.9-25.3 rice 60 vermicelli fifty cheese fifty salt 17.1 black pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.