RU2319393C1 - Method for manufacturing canned food "heisburgh-style dense soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation should be manufactured due to mixing wheat flour, hen eggs, butter, common salt and bone broth to form the mixture to obtain the klotskas. One should go on with cutting and frying onions in melted butter, cutting and blanching potatoes, cutting and freezing the greens, cutting beef. One should mix onions, potatoes, the greens, beef, common salt, Jamaica pepper, nutmeg, hot black pepper and laurel leaf at oxygen-free technique; one should pack the klotskas, the mixture obtained and bone broth followed by sealing and sterilization at a certain ratio of the components taken. The innovation enables to obtain the product 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 developing a culinary dish "Gaisburgian Thick Soup", which includes preparing the recipe, cutting and sautéing for 5 minutes in onion butter, boiling flour dumplings in salted water for 12 minutes, cutting potatoes, adding cooked water to the potable water salt, bringing to a boil, adding beef and greens, cooking for about 75 minutes, removing greens, adding potatoes, cooking for 20 minutes, separating, cutting and returning beef, adding dumplings, chopped spices , Fragrant pepper and nutmeg and sprinkling onions to obtain finished dishes (. Burda tasty, simple, appetizing -. M .: Vneshsigma, 1994, p.326).

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 “Gaisburg Thick Soup” involves preparing the recipe components, mixing wheat flour, chicken eggs, butter, salt and bone broth and molding the resulting mixture to produce dumplings, cutting and sautéing in ghee onions, cutting and blanching potatoes, cutting and freezing greens, cutting beef, mixing oxygen without onions, potatoes, greens, beef, table salt, allspice, nutmeg walnut, black bitter pepper and bay leaf, packing dumplings, the resulting mixture and bone broth at the following consumption of components, parts by weight:

beef 352.11-362.32 melted oil 7.5 butter 2.19 chicken eggs 6.25 potatoes 320-337.5 onion 140.4-142.2 greenery 62.5 Wheat flour 19.25 salt eighteen allspice 0.36 nutmeg 0.1 black bitter pepper 0.2 Bay leaf 0.08 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 wheat flour, chicken eggs, butter, table salt and bone broth are mixed and formed into dumplings.

Prepared onions are chopped and sautéed in ghee. Prepared potatoes are cut and blanched in hot water. Prepared greens are cut and subjected to freezing, preferably slow. Prepared beef is chopped. The listed components are mixed without oxygen with sodium chloride, allspice, nutmeg, bitter black pepper and bay leaf.

Dumplings, 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 presented 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 experimental product 5.7 · 10 ⁴ and for the control product 4.4 · 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 prescription ingredients, mixing wheat flour, chicken eggs, butter, salt and bone broth and forming the resulting mixture to produce dumplings, cutting and sautéing onion ghee, cutting and blanching potatoes, cutting and freezing greens , cutting of beef, mixing without access of oxygen of onions, potatoes, greens, beef, salt, allspice, nutmeg, black pepper and bay leaf, packing glue tsok, the resulting mixture and bone broth, sealing and sterilization at the following consumption of components, parts by weight: beef 352.11-362.32 melted butter 7.5 butter 2.19 chicken eggs 6.25 potatoes 320-337.5 onion 140.4-142.2 greenery 62.5 Wheat flour 19.25 salt eighteen allspice 0.36 nutmeg 0.1 black bitter pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000