RU2356344C1 - Method of canned food production "summer borsch" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by carrots and raw onions cutting and browning in melted fat. Potatoes, marrows and parsley herbs are cut and blanched. Beetroot tops and herbs are cut and frozen. Pork is cut. Beans are boiled till double increase of weight. The above-mentioned ingredients are mixed with sour cream, tomato paste, acetic acid, culinary salt, hot black pepper, laurel leaves and CO₂-extract of pyrolised wood under oxygen-free conditions. This mixture is packed as well as bone broth with definite components proportion. Then hermetic sealing and sterilisation follow.

EFFECT: enhanced digestibility.

Description

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

There is a method of developing a culinary dish "Summer Borsch", which includes preparing the recipe components, cutting and sautéing carrots and onions in cooking oil, cooking and cutting pigs, cutting beet tops, separating petioles from leaves and cooking them, cutting potatoes, zucchini and greens, boiling beans, bringing the broth to a boil, laying carrots, onions, potatoes and leaves of beet tops, boiling until cooked, adding 5-10 minutes before the end of cooking the beet tops, zucchini, beans, cor I’m parsley, tomato puree, vinegar, salt, black pepper and bay leaf, adding smoked pork, dressing sour cream and sprinkling with herbs to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering. - St. Petersburg. : ProfiKS, 2003, p.77-78).

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 “Summer Borsch” involves preparing the recipe components, cutting and sautéing carrots and onions in melted fat, cutting and blanching potatoes, zucchini and parsley root, cutting and freezing beet tops and herbs, cutting pork, boiling to a twofold increase in the mass of beans, mixing the listed components without oxygen with sour cream, tomato paste, acetic acid, sodium chloride, bitter black pepper, bay leaf and CO ₂ extract ohm pyrolysis woodworms, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:

pork 120.48-151.52 melted fat twenty beet tops 220 potatoes 99.2-108 beans 42.24 carrot 46.8-48 parsley root 24.9-25.3 onion 46.8-47.4 zucchini 110 greenery 7.5 sour cream twenty tomato paste 30% 18.5 acetic acid 80% 0.23 salt eighteen black pepper 0.2 Bay leaf 0.08 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 carrots and onions are chopped and sautéed in melted fat. Prepared potatoes, zucchini and parsley root are cut and blanched in hot water. Prepared beet tops and greens are cut and subjected to freezing, preferably slow. Prepared pork chop. Prepared beans are boiled until a twofold increase in mass. The listed components are mixed without oxygen with sour cream, tomato paste, acetic acid, sodium chloride, bitter black pepper, bay leaf and 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. 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given 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 5.3 · 10 ⁴ for the experimental product and 4.3 · 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 of producing canned food, which involves preparing the recipe components, cutting and sautéing carrots and onions in melted fat, cutting and blanching potatoes, zucchini, and parsley root, cutting and freezing beet tops and greens, cutting pork, cooking to double the weight of beans, mixing the above components without access of oxygen with sour cream, tomato paste, acetic acid, sodium salt, black pepper, bay leaf and CO ₂ extracts of the pyrolysis of wood, packing the resulting cm B and bone broth, sealing and sterilizing the next flow components pbw .:
pork 120.48-151.52 melted fat twenty beet tops 220 potatoes 99.2-108 beans 42.24 carrot 46.8-48 parsley root 24.9-25.3 onion 46.8-47.4 zucchini 110 greenery 7.5 sour cream twenty tomato paste in terms of 30% 18.5 acetic acid in terms of 80% 0.23 salt eighteen black pepper 0.2 Bay leaf 0.08 CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000.