RU2357517C1 - Method for manufacturing canned summer borsch - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of manufacturing canned concentrates of first-course dishes. The preserved summer borsch production process includes the following activities: chopping and browning in melted fat carrots and onions, slicing and blanching potatoes, vegetable marrows and parsley roots, cutting and freezing beetroot tops and greens, cutting sausages, boiling beans till double increase of weight, mixing the above-mentioned ingredients with sour cream, tomato paste, acetic acid, culinary salt, hot black pepper and bay leaf under oxygen-free conditions, packaging the obtained mix and bone broth, vacuum sealing and sterilisation.

EFFECT: this allows manufacturing of new canned food having higher digestibility as compared to similar culinary dish.

Description

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

A known method of manufacturing a culinary dish "Summer Borsch", involving the preparation of recipes, cutting and sautéing carrots and onions in cooking oil, cooking and cutting sausages, 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, and peter's root ears, tomato puree, vinegar, salt, black pepper and bay leaf, adding sausages, dressing with sour cream and sprinkling with greens to obtain 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 manufacturing 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 greens, cutting sausages, boiling until 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 and bay leaf, packing radiation and bone broth mixture with the following flow components pbw .:

sausages 102 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 16,2 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 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 sausages are chopped. 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 the moves 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 manufacturing canned food, which includes 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 sausages, cooking to double the weight of beans, mixing the above components without oxygen with sour cream, tomato paste, acetic acid, sodium chloride, bitter black pepper and bay leaf, packing the resulting mixture and bone broth in the next the consumption of components, parts by weight:
sausages 102 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 16,2 black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,
sealing and sterilization.