RU2452236C1 - Method for preparation of "fresh cabbage vegetable-and-mushroom solyanka" preserved product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in vegetable oil, brined tomatoes cutting, brined mushrooms milling, the listed components mixing with sunflower flour, vegetable oil, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method of preparing a canned product "Solyanka vegetable-mushroom fresh cabbage", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping pickled mushrooms, mixing the listed components with vegetable oil , tomato paste, citric acid, sugar, salt, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging , Sealing and sterilization (Collection of technological instructions for the production of canned Volume I. -. M .: APPP "Konservplodoovosch", 1990, s.290-310).

The disadvantage of this method is the delamination of the resulting target product.

The technical result of the invention is to reduce the delamination of the resulting target product.

This result is achieved by the fact that in the method for preparing the canned product “Solyanka is a vegetable-mushroom fresh cabbage”, which involves preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping pickled mushrooms, mixing the listed components with vegetable oil, tomato paste, citric acid, sugar, salt, bitter black pepper, allspice and bay leaves, stewing during fasting With proper mixing, packing, sealing and sterilization, according to the invention, when mixing, sunflower flour is additionally introduced, and the components are used in the following ratio of costs, parts by weight:

fresh white cabbage 826 pickled tomatoes 178 onion 122-124 marinated mushrooms 213 sunflower flour 8 tomato paste, in terms of 30% solids content 30.6 lemon acid 0.816 sugar 25.5 salt 5.1 black bitter pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared fresh white cabbage is chopped and blanched.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared salted tomatoes are chopped.

Prepared pickled mushrooms are ground in a spinning top.

The listed components in the recipe ratio are mixed with sunflower flour according to TU 9146-034-27147091-09, vegetable oil, tomato paste, citric acid, sugar, salt and ground black pepper, allspice, and bay leaf. The resulting mixture is extinguished with constant stirring for about 40 minutes, packaged, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the specified technical result, the products according to the described technology and the closest analogue were made in banks of type I-82-350. The contents of the cans were evaluated visually after a month of storage. The test product contained a uniform, opaque, uniformly colored liquid phase. The product according to the closest analogue had a pronounced layer of settled juice and a layer of colored fat in the upper part of the can.

Thus, the proposed method allows to reduce the delamination of the resulting target product.

Claims (1)

A method of preparing a canned product "Solyanka vegetable-mushroom fresh cabbage", which includes preparing the recipe components, shredding and blanching fresh cabbage, cutting and sautéing onion in vegetable oil, cutting salted tomatoes, chopping pickled mushrooms, mixing the listed components with vegetable oil, tomato paste, citric acid, sugar, salt, bitter black pepper, allspice and bay leaf, stewing with constant stirring, packaging, seal sterilization and sterilization, characterized in that when mixing is additionally introduced sunflower flour, and the components are used in the following ratio of costs, parts by weight:
fresh white cabbage 826 pickled tomatoes 178 onion 122-124 marinated mushrooms 213 sunflower flour 8 tomato paste, in terms of 30% solids content 30.6 lemon acid 0.816 sugar 25.5 salt 5.1 black pepper 0.816 allspice 0.816 Bay leaf 0.51 vegetable oil before the release of the target product 1000