RU2329705C1 - Preserve production process "nettle borsch" - Google Patents

Abstract

FIELD: alimentary products, preservation.

SUBSTANCE: invention deals with the process of production of concentrated preserved pre-cooked first-course lunches. The preserve production process includes the following activities: chopping and carrots, parsley and celery roots and onions and sauting them in melted butter, slicing and blanching potatoes, cutting and freezing fresh green leaves of stinging nettle, boiling rice until twofold increase of weight, chopping chicken meat, mixing the above-mentioned ingredients with culinary salt and hot black pepper under oxygen-insulated conditions, packaging the mix and bone broth, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.

EFFECT: production of enhanced digestibility preserves.

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 "Borscht with nettles", which includes preparing the recipe components, blanching, cutting and freezing nettles, cutting and sautéing carrots, parsley, celery and onions, cutting potatoes, pouring potable water and boiling until chicken is cooked, adding rice, bringing to a boil, adding potatoes, cooking for 10 minutes, adding nettles, carrots, parsley root, celery root, onions, salt and pepper and cooking until cooked to get ready of food (cold food products Canning recommendations 6B2940032D3 - Saratov. SEPO, 1992, s.37-38).

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 “Borsch with nettle” involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and onion root in potato butter, cutting and blanching potatoes, cutting and freezing the stinging nettle, cooking until a twofold increase in the mass of rice, cutting chicken, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and bone broth at the next flow rate Components, parts by weight .:

chicken 180.51 melted butter 12.71 stinging nettle greens 198.56 rice 45.13 potatoes 462.09-487.36 carrot 25.34-25.99 celery root 26.97-27.4 parsley root 22.47-22.83 onion 67.58-68.45 salt eighteen black bitter pepper 0.2 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 carrots, parsley root, celery root and onions are chopped and sautéed in ghee. Prepared potatoes are cut and blanched in hot water. Prepared stinging nettle greens are cut and subjected to freezing, preferably slow. Prepared rice is boiled until a double increase in mass. Prepared chicken cut. The listed components are mixed without oxygen with sodium chloride and black bitter 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 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 5 · 10 ⁴ for the experimental product and 4.2 · 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 for the production of canned food, which involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and onions in ghee, cutting and blanching potatoes, cutting and freezing stinging nettle greens, boiling rice to a double weight, cutting chicken, mixing components without access of oxygen with sodium chloride and bitter black pepper, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: chicken 180.51 melted butter 12.71 stinging nettle greens 198.56 rice 45.13 potatoes 462.09-487.36 carrot 25.34-25.99 celery root 26.97-27.4 parsley root 22.47-22.83 onion 67.58-68.45 salt eighteen black bitter pepper 0.2 bone broth before the release of the target product 1000, sealing and sterilization.