RU2356358C1 - Method of canned food production "summer borsch" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: carrots and leek are cut and browned in melted fat, potatoes, marrows and parsley roots are cut and blanched. Beetroot tops and herbs are cut and frozen, goose meat is sliced, beans are boiled up to double increase in weight. The above-mentioned ingredients are mixed with sour cream, tomato paste, acetic acid, culinary salt, hot black pepper and laurel leaves under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

There is a method of obtaining a culinary dish "Summer Borsch", which includes preparing the recipe components, cutting and sautéing carrots and leeks in cooking oil, cooking and chopping goose, 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, leeks, potatoes and leaves of beet tops, boiling until cooked, adding 5-10 minutes before the end of cooking stalks of beet tops, zucchini, beans, parsley root, tomato mashed potatoes, vinegar, table salt, black pepper and bay leaf, adding goose, seasoning with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - 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 for producing the canned product “Summer Borsch” involves preparing the recipe components, cutting and sautéing carrots and leeks in melted fat, cutting and blanching potatoes, zucchini, and parsley root, cutting and freezing beet tops and herbs, cutting goose meat, boiling to a twofold increase in bean mass, mixing the listed components without oxygen with sour cream, tomato paste, acetic acid, sodium chloride, bitter black pepper and bay leaf , And packing the resulting mixture bone broth with the following components in parts by weight flow .:

goose 312.5 melted fat twenty beet tops 220 potatoes 99.2-108 beans 42.24 carrot 46.8-48 parsley root 24.9-25.3 leek 46.8-47.4 zucchini 110 greenery 7.5 sour cream twenty tomato paste in terms of 30% 18.5 acetic acid 80% 0.23 salt eighteen black 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 carrots and leeks 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 goose cut. 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 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. 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 obtaining a canned product, which includes preparing the recipe components, cutting and sautéing carrots and leeks in melted fat, cutting and blanching potatoes, zucchini, and parsley root, cutting and freezing beet tops and greens, cutting goose, boiling to double the weight of the beans, mixing the listed components without oxygen with sour cream, tomato paste, acetic acid, table salt, black pepper and bay leaf, packing the resulting mixture and bone broth at the following consumption of components, parts by weight:
goose 312.5 melted fat twenty beet tops 220 potatoes 99.2-108 beans 42.24 carrot 46.8-48 parsley root 24.9-25.3 leek 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 bone broth before the release of the target product 1000,
sealing and sterilization.