RU2311856C2 - Method for manufacturing canned food "chorba" - 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. One should cut pork, cook rice up to a 2-fold increase of its mass, the above-mentioned components should be mixed with hen eggs and common salt to obtain the stuffing and form it to obtain minced meat balls. Fresh white cabbage should be cut and frozen, carrots should be blanched and cut, potatoes, parsley root, pumpkin, sweet pepper and cauliflower should be cut and blanched. Peas and beans should be cooked up to 150% increase of their mass. Onions and parsley greens should be cut. All the components mentioned should be mixed at oxygen-free technique with sour cream, tomato paste and common salt. Minced meat balls, the mixture obtained and bone broth should be packed, sealed and sterilized to obtain the target product. The innovation enables to manufacture 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 obtaining a culinary dish "Chorba", which includes chopping pork in a meat grinder, boiling rice until half cooked, mixing the listed ingredients with chicken eggs and salt to obtain minced meat, molding it to produce meatballs, pouring them with broth and cooking over low heat for 15 minutes, cutting carrots, parsley root, onions, vegetable pepper, pumpkin, cauliflower and tomatoes and mixing them with sauerkraut, beans and peas, adding drinking water and stewing until cooked, combining all of these components and the addition of sour cream and parsley with the receipt of the finished dish (Sungurova EE Pier all over the world. - M.: Physical Education and Sports, 1994, p.267-268).

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 Chorba canned food production method involves preparing the recipe components, pork chopping, boiling until the rice mass doubles, mixing the listed components with chicken eggs and sodium salt to produce minced meat and forming it into meatballs, chopping and freezing fresh white cabbage, blanching and cutting carrots, cutting and blanching potatoes, celery root, pumpkin, vegetable pepper and cauliflower, cooking until the mass increases by 150% peas and beans, cutting onions and parsley, mixing oxygen of white cabbage, carrots, potatoes, parsley root, vegetable pepper, pumpkin, cauliflower, beans, peas, onions, parsley, sour cream, tomato paste and table salt, packaging meatballs, the resulting mixture and bone broth at the following consumption of components, parts by weight:

pork 120.48-151.52 chicken eggs 16 rice 16 White cabbage 61.25 carrot 17.55-18 parsley root 18.68-18.98 potatoes 19,2-20,25 onion 17.55-17.78 beans 15.87 vegetable pepper 18.98 peas 15.87 pumpkin 18.3 cauliflower 22.35 parsley 25 sour cream fifty tomato paste in terms of 30% 5.1 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 pork cutter. Prepared rice is boiled until a double increase in mass. The listed components are mixed with chicken eggs and sodium chloride to obtain minced meat. Stuffing is formed with meatballs.

Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared carrots are blanched and chopped. Prepared potatoes, parsley root, pumpkin, vegetable pepper and cauliflower are chopped and blanched in hot water. Prepared peas and beans are cooked to a mass increase of 150%. Prepared onions and parsley chop. The listed components are mixed without oxygen with sour cream, tomato paste and table salt.

Meatballs, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 for the pilot product of 4.8 × 10 ⁴ and the reference product 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 of producing canned food, which involves preparing the recipe components, pork chopping, boiling until the rice mass doubles, mixing the listed components with chicken eggs and sodium salt to produce minced meat and forming it into meatballs, chopping and freezing fresh white cabbage, blanching and cutting carrots, cutting and blanching potatoes, celery, pumpkin, vegetable pepper and cauliflower, boiling peas and beans to a mass increase of 150%, cutting onions and green pe rushki, mixing without oxygen, cabbage, carrots, potatoes, parsley root, vegetable pepper, pumpkin, cauliflower, beans, peas, onions, parsley, sour cream, tomato paste and salt, packing meatballs, the resulting mixture and bone broth at the following consumption of components, parts by weight: pork 120.48-151.52 chicken eggs 16 rice 16 White cabbage 61.25 carrot 17.55-18 parsley root 18.68-18.98 potatoes 19,2-20,25 onion 17.55-17.78 beans 15.87 vegetable pepper 18.98 peas 15.87 pumpkin 18.3 cauliflower 22.35 parsley 25 sour cream fifty tomato paste in terms of 30% 5.1 salt eighteen bone broth before the release of the target product 1000, sealing and sterilization.