RU2366291C1 - Production method of canned "vegetable solyanka with tofu" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, mainly vegetable preserved food production. Preserved food is cooked by cutting and browning in vegetable oil carrots, parsley roots, celery roots and raw onions, cutting and frying in vegetable oil tofu, shredding and freezing white cabbage, cutting pickles and marinated mushrooms, grating cheese, browining wheat flour, mixing the listed components under oxygen free conditions with breadcrumbs, tomato paste, acetic acid, sugar, table salt, black bitter pepper and bay leaf, packing the obtained mixture and vegetable oil, sealing and sterilising.

EFFECT: invention allows manufacturing of canned food with good digestibility.

Description

The invention relates to the production technology of canned vegetables.

A known method of producing a culinary dish "Solyanka vegetable with tofu", which includes preparing the recipe components, rubbing and mixing with breadcrumbs cheese, cutting pickles and pickled mushrooms, cutting and frying in vegetable oil tofu, carrots, parsley root and celery root, adding to stewed cabbage, pickles and pickled mushrooms, stirring, warming, portioning in pans, sprinkling with a mixture of cheese and breadcrumbs and baking to get the finished dish (Collection etseptur dishes and food products from soybeans and soy products for catering Ed Grave MP -.. M .: DeLi print, 2002, s.75-76).

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 in that the method for the production of canned vegetables “Solyanka vegetable with tofu” involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and onion root in vegetable oil, cutting and frying tofu in vegetable oil, chopping and freezing white cabbage , cutting pickles and pickled mushrooms, grating cheese, storing wheat flour, mixing the listed components without oxygen with breadcrumbs, tomato paste, acetic acid one sugar, table salt, black pepper and bay leaf, packing the resulting mixture and oil flow rate with the following components, pbw .:

cheese twenty tofu 480 White cabbage 352.8 carrot 16.85-17.28 parsley root 33.86-34.41 celery root 24.9-25.3 onion 25.27-25.6 salted cucumbers 87.2 marinated mushrooms 80 breadcrumbs twenty Wheat flour 4.32 tomato paste 30% 14,4 acetic acid 80% 0.41 sugar 10.8 salt 4.32 black pepper 0,07 Bay leaf 0,03 vegetable oil 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, celery root and onions are chopped and sautéed in vegetable oil. Tofu is chopped and fried in vegetable oil. Prepared white cabbage is chopped and subjected to freezing, preferably slow. Prepared pickles and pickled mushrooms are chopped. Prepared hard cheese is rubbed. Prepared wheat flour passer. The listed components are mixed without oxygen with breadcrumbs, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil 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.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by 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 an experimental product of 2.5 · 10 ⁵ and for the control 2 · 10 ^5, 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 involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and onions in vegetable oil, cutting and frying tofu in vegetable oil, chopping and freezing white cabbage, cutting pickles and pickled mushrooms, rubbing raw passivation of wheat flour, mixing the listed components without oxygen access with breadcrumbs, tomato paste, acetic acid, sugar, salt, bitter black pepper and l vrovym sheet packing the resulting mixture and oil flow rate with the following components, pbw .:
cheese twenty tofu 480 White cabbage 352.8 carrot 16.85-17.28 parsley root 33.86-34.41 celery root 24.9-25.3 onion 25.27-25.6 salted cucumbers 87.2 marinated mushrooms 80 breadcrumbs twenty Wheat flour 4.32 tomato paste 30% 14,4 acetic acid 80% 0.41 sugar 10.8 salt 4.32 black pepper 0,07 Bay leaf 0,03 vegetable oil before the release of the target product 1000,
sealing and sterilization.