RU2325087C1 - Production method of preserves "cucumber" - Google Patents

Abstract

FIELD: food products; production technology of first courses canned concentrates.

SUBSTANCE: preserves are prepared with the help of cutting and blanching of potato and pickles, cutting and sauting in melted fat of carrot, parsley roots, celery roots and onion, cutting and freezing of spinach and greens, cutting of heart, sauting of wheat flour. Then the listed components are mixed without access of oxygen with sour cream, salt, black pepper and laurel leaf. Received mixture and bone broth are packed, sealed and sterilized.

EFFECT: improved digestibility.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a cucumber dish "Borage", involving cooking together with bones, separating and cutting hearts, filtering the resulting broth, cutting and frying carrot, parsley root, celery root and onion, cutting and seasoning pickles, cutting potatoes, spinach and greens, stirring wheat flour, bringing the broth to a boil, adding potatoes, pickles, carrots, parsley root, celery root, onion and heart, cooking until cooked, adding 10-15 minutes before it’s finished ia cooking spinach, wheat flour, table salt and spices, adding sour cream and sprinkling with herbs to obtain the finished dish (Sungurova E.E. Pir to the whole world - M .: Physical education and sport, 1994, p.356).

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 "Cucumber" involves preparing the recipe components, cutting and blanching potatoes and pickles, cutting and sautéing carrot, parsley root, celery and onion roots in cutting fat, cutting and freezing spinach and greens, cutting hearts, passer wheat flour, mixing the listed components without oxygen with sour cream, salt, black bitter pepper and bay leaf, packing the resulting mixture and bone broth when traveling consumption of components, parts by weight:

heart 174.19 melted fat 19.35 potatoes 272.52-287.42 carrot 45.29-46.45 parsley root 72.29-73.45 celery root 24.09-24.45 onion 45.29-45.87 salted cucumbers 99.68 spinach 85.16 greenery 25 Wheat flour 9.68 sour cream 32.26 salt eighteen 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 potatoes and pickles are cut and blanched in hot water. Prepared carrots, parsley root, celery root and onions are chopped and sautéed in melted fat. Prepared spinach and greens are cut and subjected to freezing, preferably slow. Prepared heart cut. Prepared wheat flour passer. The listed components are mixed without oxygen with sour cream, salt, bitter black pepper and bay leaf. 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 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 18316-95.

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 experimental product 5.4 × 10 ⁴ and for the reference product 4.3 × 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 includes preparing the recipe components, cutting and blanching potatoes and pickles, cutting and sautéing carrots, parsley root, celery and onion roots in cutting melted fat, cutting and freezing spinach and greens, cutting hearts, stirring wheat flour, mixing the above components without access of oxygen with sour cream, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: heart 174.19 melted fat 19.35 potatoes 272.52-287.42 carrot 45.29-46.45 parsley root 72.29-73.45 celery root 24.09-24.45 onion 45.29-45.87 salted cucumbers 99.68 spinach 85.16 greenery 25 Wheat flour 9.68 sour cream 32.26 salt eighteen black bitter pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.