RU2414144C1 - Multi-purpose broth for sauce preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. For the broth preparation one uses meat raw material, onions, carrots, parsley roots and water. The meat raw material is represented by food bones, sinews, cartilages and off-cuts produced during meat raw material boning and trimming, taken at a specific ratio of components.

EFFECT: invention enables rational utilisation of meat raw materials.

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Description

The present invention relates to catering and can be used as a broth for the preparation of basic and derivative sauces for hot and cold dishes of vegetables, cereals, pasta, meat, fish and other products to diversify and complement the taste of the dish, increase its nutritional value.

Sauces are divided into two groups - hot and cold, which are served respectively for hot and cold dishes. According to the cooking technology, sauces are distinguished between basic and derivatives. Derived sauces are prepared from the main one with the addition of various products that give them a varied taste and determine their name.

Brown broth is known for the preparation of which raw food bones, washed and chopped into pieces 5-7 cm long, are fried on a baking sheet in an oven at 160-170 ° C with the addition of carrots, parsley, onions, cut into pieces of arbitrary shape. Fried bones with baked roots and onions are put in a cauldron, poured with hot water and boiled for 5-6 hours at a low boil, periodically removing fat and foam. This broth is used to make red main sauce (see. Collection of technological standards. A collection of recipes for dishes and culinary products for catering establishments. Publishing House "Hlebprodinform", Moscow, 1996, p. 307).

It is also known meat or fish jelly, on the basis of which some cold sauces are prepared for cold dishes of fish, meat, poultry, vegetables. For its preparation, food or food fish waste bones are used as a basic ingredient, as well as additional ingredients - carrots, onions, parsley or celery root, vinegar, eggs (proteins), bay leaf, cloves, black peppercorns. Gelatin is used as a thickener (see. Collection of technological standards. Collection of recipes for dishes and culinary products for catering establishments. Khlebprodinform Publishing House, Moscow, 1996, p. 326).

Closest to the proposed invention is the meat broth, which is used to prepare white main sauce. In the production of this broth, food bones are also used as a basic ingredient, additional ingredients - onions, carrots, parsley or celery roots, water (see. Collection of technological standards. Collection of recipes for dishes and culinary products for public catering establishments. Publishing house “Khlebprodinform” ”, Moscow, 1996, p. 311).

The disadvantage of these broths is their liquid consistency and the use of an additional thickener (flour or gelatin) in the preparation of the main sauce from them.

The technical result of the invention is to reduce the cost of the finished product by eliminating the addition of a thickening agent (flour or gelatin) when preparing the sauce, expanding the functionality, as well as the assortment of sauces based on the inventive broth.

The specified technical result is achieved by the fact that according to the invention a universal broth for making sauces is characterized by the fact that when preparing it, meat raw materials, onions, carrots, parsley or celery roots, water, respectively, are used, while food bones are used as meat raw materials, also tendons, cartilage and scraps obtained during deboning and venation of raw meat, in the following ratio of components, g:

food bones 650 tendons, cartilage and scraps 140 onion 12 carrot 12 parsley roots 12 water 1400

A distinctive feature of the invention is the qualitative composition of the ingredients, namely the use of meat bones as food raw materials, as well as tendons, cartilage and scraps obtained by deboning and trimming meat raw materials. Tendons, cartilage and scraps isolated during boning and trimming of meat are not used for food purposes and, depending on the fatness of the animal, they make up the mass of meat on the bones: beef - 3.0-5.0%, veal - 3.5-5, 0%, pork - 1.2-3.0%, lamb - 1.5-2.5%, horse meat - 3.7-5.5% (see Technology of meat and technical products. Reference. Publishing house " Food Industry ”, Moscow, 1973, p. 9).

The use of food bones, as well as tendons, cartilage and debris when receiving the broth, eliminates the addition of a thickener (flour or gelatin) in the preparation of sauces.

Food bones, tendons, cartilage and scraps are washed, crushed, poured with water, brought to a boil, foam removed and boiled until the tendons are completely boiled. The cooking time depends on the degree of grinding and is on average 4-5 hours. 40-60 minutes before the end of cooking, vegetables are placed in the broth (onions, carrots, parsley root or celery). After cooking, the broth is filtered. When cooling, it thickens and goes into a jelly-like state, which eliminates the addition of a thickener in the preparation of sauces.

The finished broth does not have specificity, therefore, the base sauce and derivatives sauces prepared on its basis can be used for various meat and fish dishes, which expands the functionality of the broth.

When preparing sauces, the broth is diluted with hot water to the desired consistency, additional ingredients are introduced depending on the purpose of the sauce, then boiled for 25-30 minutes. At the end of cooking, add the necessary spices, filter, rubbing the boiled vegetables, and bring to a boil. Ready main sauce is used to prepare derivative sauces.

The invention is illustrated by examples of specific performance.

Example 1. To prepare the broth, washed and crushed food bones (chopped into pieces 5-7 long), tendons, cartilage and scraps obtained by boning and veining meat raw materials, pour cold water, bring to a boil, remove the foam and boil at a low boil for 3 hours. 60 minutes before the end of cooking, put carrots, onions, parsley in the broth with the following ratio of components, g: food bones - 650, tendons, cartilage and scraps - 140, onions - 12, carrots - 12, roots parsley - 12, water - 1400. The finished broth is filtered. Yield of broth 1000 g.

Example 2. The prepared broth of example 1 was diluted with hot water with stirring. Finely chopped parsley (celery) roots and onions are fried, add tomato puree, continue passaging for another 20 minutes. Then combine with the broth prepared according to example 2, add chopped carrots and cook for 25 minutes. At the end of cooking, add salt, sugar, black pepper, bay leaf. Ready tomato sauce is filtered, while rubbing boiled vegetables, and brought to a boil. Serve sauce for fried meat, offal and vegetables.

Example 3. To prepare the broth, washed and crushed tendons, cartilage and scraps, taken in quantities as in example 1, are poured with cold water, brought to a boil, the foam is removed and boiled at a low boil for 5 hours. 50 minutes before the end of cooking in put the broth carrots, onions, parsley according to the recipe (see example 1). Salt, bay leaf, black peppercorns, cloves, vinegar are added to the finished hot strained and nonfat broth, and half the norm of egg whites mixed thoroughly with five times the amount of cold broth is added. All this is stirred, brought to a boil, the remaining proteins are added and again brought to a boil. Finished jelly is filtered.

Name Prototype Analogue (jelly) Invention (bouillon) (sauce) Example 1 (broth) Example 2 (sauce) Example 3 (jelly) Bones (food) 750 - 1000 650 - - Tendons, cartilage, scraps - - - 140 - 400 Bouillon (prototype) - 1100 - - - - Bouillon (example 1) - - - - 600 - Water 1400 - 1400 1400 200 1200 Wheat flour - fifty - - - - Margarine table. - fifty - - - - Gelatin - - 40 - - - Onion 12 thirty twenty 12 thirty twenty Carrot 12 twenty twenty 12 fifty twenty Parsley (root) 12 twenty 10 12 twenty 10 Mashed Tomato - - - - 350 - Margarine - - - - twenty - Sugar - - - - 10 - Vinegar - - fifteen - - fifteen Eggs (squirrels) - - 72 - - 72 Bay leaf - 0.3 0.3 - 0.3 0.3 Clove - - 0.1 - - 0.1 Black pepper peas - 0.1 0.1 - 0.1 0.1 Exit 1000 1000 1000 1000 1000 1000

Thus, the claimed invention provides the following advantages:

1) the exclusion of the addition of a thickener (flour or gelatin) in the preparation of sauces;

2) upon cooling, the broth and sauces thicken and turn into a jelly-like state, which facilitates their transportation;

3) when heated, the sauces are liquefied to the required consistency, which makes it possible to use them in school and on-board meals when transporting dishes with sauces prepared on the basis of the declared universal broth;

4) the expansion of functionality through the use of prepared sauces based on universal broth for various meat and fish dishes;

5) expanding the range of ready-made dishes.

Claims (1)

Universal broth for the preparation of sauces, characterized in that during its preparation they use meat raw materials, onions, carrots, parsley roots and water, while food bones, as well as tendons, cartilages and trimmings obtained during deboning and venation, are used as meat raw materials raw meat, in the following ratio of components, g:
food bones 650 tendons, cartilage and scraps, obtained by boning and trimming meat raw materials 140 onion 12 carrot 12 parsley roots 12 water 1400