RU2329733C1 - Preserve production process "beet top soup" - Google Patents

Abstract

FIELD: alimentary products, preservation.

SUBSTANCE: invention deals with the process of production of preserved pre-cooked first-course lunches. The preserve production process includes the following activities: slicing and blanching onions, cutting and freezing beet tops and greens, chopping pork, boiling barley grits until twofold increase of weight, mixing the above-mentioned ingredients with sour cream, culinary salt and CO₂-extract of pyrolised wood 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 preserves characterised by enhanced digestibility properties.

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 "Beetroot Soup", which includes cutting smoked pork, onions, beet tops and herbs, pouring smoked pork and pearl barley with drinking water, boiling until cooked, adding onions, beet tops and table salt, cooking until readiness, adding sour cream and sprinkling with greens to get the finished dish (Klyavin A. Lunch for every day. - M.: Agropromizdat, 1987, p.198).

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 “Beet Topper Soup” involves preparing the recipe components, cutting and blanching onions, cutting and freezing the beet tops and herbs, cutting pork, cooking until double the weight of pearl barley, mixing the listed components without access oxygen with sour cream, sodium chloride and a CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:

pork 401.61-505.05 pearl barley 25 onion 78-79 beet tops 275 greenery 25 sour cream fifty salt eighteen Pyrolysis wood CO ₂ extract 0.004 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 onions are cut and blanched in hot water. Prepared beet tops and greens are cut and subjected to freezing, preferably slow. Prepared pork chop. Prepared pearl barley is boiled until a double increase in mass. The listed components are mixed without oxygen with sour cream, sodium chloride and a CO ₂ -extract of pyrolysis wood. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 6.3 · 10 ⁴ for the experimental product and 4.6 · 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 includes preparing recipe components, cutting and blanching onions, cutting and freezing beet tops and greens, cutting pork, boiling to a twofold increase in the mass of pearl barley, mixing these components without oxygen with sour cream, salt and a CO ₂ extract pyrolysis wood, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: pork 401.61-505.05 pearl barley 25 onion 78-79 beet tops 275 greenery 25 sour cream fifty salt eighteen CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.