RU2329714C1 - Preserve production process "rice soup with sea scallop meat and green peas" - Google Patents

Abstract

FIELD: alimentary products, preservation.

SUBSTANCE: invention deals with the process of production of preserved concentrated pre-cooked first-course lunches. The preserve production process includes the following activities: chopping carrots, parsley roots and onions and sauting them in melted butter, slicing and blanching potatoes, cutting and freezing greens, slicing sea scallop meat, freezing fresh green peas, mixing the above-mentioned ingredients with tomato paste, culinary salt, hot black pepper and laurel lea, packaging the mix and culinary water, 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 "Rice soup with scallop meat and canned green peas", which involves preparing the recipe, cutting, sautéing in oil and cooking for 5-10 minutes on low heat in tomato juice of carrots, parsley and onions, cutting scallop meat, potatoes and greens, bringing drinking water to a boil, adding rice to it, cooking until half cooked, adding carrots, parsley root, onions and potatoes, cooking until done, adding for 15-20 mi ut before the end of cooking scallop meat and canned green peas, adding at the end of cooking table salt, pepper and bay leaf and sprinkling with greens to obtain the finished dish (Y. I. Magidov. Dishes from non-fish sea products. - M.: Light and food industry 1983, p. 69-70).

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 for the production of canned food “Rice soup with scallop meat and green peas” involves preparing the recipe components, cutting and sautéing carrot, parsley and onion root in potato butter, cutting and blanching potatoes, cutting and freezing greens, cutting scallop meat, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, table salt, black pepper and bay leaf, packing the resulting mixture and drinking water at the following component consumption, parts by weight:

scallop 1063.83 melted butter 22.5 rice thirty potatoes 256-270 carrot 35.1-36 parsley root 31.13-31.63 onion 140.4-142.2 green pea 40.88 greenery 25 tomato paste 30% 20.83 salt eighteen black bitter pepper 0.2 Bay leaf 0.08 water 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 and 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 fast. Prepared scallop meat is cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, table salt, bitter black pepper and bay leaf. The resulting mixture and drinking water are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. 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 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 amounted to a pilot product of 5.3 · 10 ⁴ and for a control product of 4.2 · 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 recipe components, cutting and sautéing carrots, parsley and onions in ghee, cutting and blanching potatoes, cutting and freezing greens, cutting scallop meat, freezing fresh green pea grains, mixing these components without oxygen with tomato paste, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and drinking water at the following component consumption, parts by weight: scallop 1063.83 melted butter 22.5 rice thirty potatoes 256-270 carrot 35.1-36 parsley root 31.13-31.63 onion 140.4-142.2 green pea 40.88 greenery 25 tomato paste 30% 20.83 salt eighteen black bitter pepper 0.2 Bay leaf 0.08 water before the release of the target product 1000, sealing and sterilization.