RU2496388C1 - First courses preparation method - Google Patents

First courses preparation method Download PDF

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Publication number
RU2496388C1
RU2496388C1 RU2012130819/13A RU2012130819A RU2496388C1 RU 2496388 C1 RU2496388 C1 RU 2496388C1 RU 2012130819/13 A RU2012130819/13 A RU 2012130819/13A RU 2012130819 A RU2012130819 A RU 2012130819A RU 2496388 C1 RU2496388 C1 RU 2496388C1
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Russia
Prior art keywords
semi
recipe
temperature
dish
components
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RU2012130819/13A
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Russian (ru)
Inventor
Альберт Хамед-Харисович Нугманов
Любовь Михайловна Титова
Игорь Юрьевич Алексанян
Мария Александровна Никулина
Надежда Эдуардовна Поликарпова
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Альберт Хамед-Харисович Нугманов
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to the technology for preparation of condiment soups at catering enterprises. One prepares a long-storage first course semi-product. Vegetables are washed, calibrated, peeled, cut and also sauteed (whenever the recipe prescribes to). Grits and legumes are washed. The course components are separately treated with hot steam until they ready and packaged into sealed containers, cooled to 15-20°C, frozen at -18°C during 6-9 hours. One weighs out recipe portions of each component and composes single-portion sets with addition of salt, spices and greens. The semi- product is tightly packaged, vacuumised and stored at a temperature of -18 °C for no more than 30 days. For serving the semi-product is poured with hot water or broth or mushroom concoction and warmed in a microwave field during 3-4 minutes.
EFFECT: invention enables reduction of energy costs in the process of first course semi-products storage and reduce production facilities due to absence of the necessity to have the liquid fraction frozen; additionally, the invention ensures high taste properties of the course and preservation of its nutritive value throughout the storage period due to redistribution of moisture in the process of preliminarily thermal treatment of the components by way of steaming until ready.
3 ex

Description

The invention relates to the technology of lunch first courses, in particular, filling soups, at public catering facilities for fast and mass service to visitors.

A known method for the production of instant canned product "Mushroom soup with chicken" [RF Patent No. 2366308, 2007], the essence of which is the preparation of meat and vegetable recipe components, including chopping chicken, mushrooms, onions and carrots, peeling, shredding and blanching potatoes, soaking and chopping dried mushrooms, fried onions and carrots. These components are mixed with potato flakes, salt and water. The resulting mixture is packaged in bags of a multilayer polymer metallized film at a certain ratio of components, sealed and sterilized. The invention allows for the long-term storage of the canned product, but due to the need to sterilize the semi-finished product thus obtained in order to avoid spoilage, the cost of the finished product increases.

There is a method of cooking vegetable soups based on fried flour dressing [Almashi E., Er deli L., Sharoy T. Quick freezing of food: trans. with wenger. - M .: Light and food industry, 1981. - 408 s], which consist of the following components: soup base (flour dressing), vegetables (one or more components) and seasoning (for example, quick-frozen dumplings). The soup base is added to the rest of the ingredients. White flour dressing is made from pork fat and wheat flour. Fried onions, chopped parsley and table paprika are added to it. Then the cooled dressing is heated to 80-90 ° C and cooled with water. The dressing enters the mixing machine, where the remaining ingredients (salt, flavoring, garlic, milk powder) are added to the mass having a temperature of 70 ° C and stirred for 10 minutes. A little sugar is added to the product cooled to 30 ° C and stirring is continued for another 5 minutes. After that, the product is packaged in bags of artificial material, subjected to rapid freezing in tunnel freezers at a temperature of minus 35 ° C and stored until use at temperatures from minus 20 to minus 22 ° C. The method allows you to get the finished first dish with a long shelf life, but the composition of the soup base is constant or differs only by the addition of some flavorings (black pepper, sour cream, etc.) and is typical for Hungarian cuisine.

Closest to the proposed method is a method of preparing first courses [application for invention of the Russian Federation No. 2005105169, 2005], which includes cooking and filtering the broth, sorting, calibration, washing, slicing vegetables, sautéing the latter. Further processing of vegetables is carried out in several stages: first, they are treated with hot steam, then transferred to a perforated container, which is dipped in a boiling broth (liquid fraction) and cooked to 80% readiness, after which the perforated container with the thick fraction in it is removed from the broth, allow to drain and placed in a sealed container, which is sent to a low-temperature chamber, where it is cooled to a temperature of 15-20 ° C, while the broth (liquid fraction) is cooled in a bath with circulating cold water to a temperature of 25-30 ° C. Next, carry out a portioned laying of separately cooled thick and liquid fractions in sealed portioned dishes of various capacities, which are subjected to "shock freezing" for 10-20 minutes to 0 ° C, and then for 20-40 minutes to minus 18 ° C, then within 1-1.5 hours to minus 36 ° C when applying cold air from bottom to top in the refrigerator. The frozen food is heated in the microwave for 6-8 minutes, while the thick fraction, being in the liquid, comes to readiness.

The disadvantages of this method are the high energy intensity of the process due to the use of multi-stage processing of the components, the duration of the preparation of the dish, the increase in the mass of the semi-finished product subjected to freezing, due to the need to freeze the liquid fraction.

Technical task: to create a method for preparing first courses, which consists in obtaining a semi-finished first course meal with a long shelf life and a high degree of readiness, the quick completion of which to the required consumer properties ensures the preparation of a finished first course with high taste.

The technical result - the method allows to reduce energy costs during storage of semi-finished first courses and to reduce production areas due to the absence of the need to freeze the liquid fraction, and also provides high taste qualities of the dish and preserves its nutritional value over the shelf life due to the redistribution of moisture in the preliminary heat treat components by steaming until cooked.

It is achieved by the fact that the company carries out a preliminary assessment of the assortment and number of servings of filling soups sold per month, and calculates the required amount of raw materials for their preparation in accordance with the recipe of a particular dish. Then, preliminary processing of the feedstock is carried out, namely, washing, calibrating, peeling, slicing vegetables, their passage with the addition of fats, tomato puree, if provided for in the recipe for this dish, and / or washing cereals and legumes. The components of the dish prepared in this way are individually treated with hot steam until ready, which significantly reduces the energy consumption for the preliminary preparation of the components and reduces the loss of dry matter in the broth, and also saves energy and floor space for the storage of semi-finished products in the absence of the need to freeze the liquid fraction, in comparison with treatment with hot steam and cooking up to 80% readiness in boiling broth. Next, each component is placed in a separate sealed container and sent to a low-temperature chamber, where it is cooled to a temperature of 15-20 ° C, and then frozen at a temperature of minus 18 ° C for 6-9 hours depending on the volume of the container and the method of cutting the component, which it is also less energy-intensive and simpler from the point of view of the hardware design of the process compared to sequentially conducted processes of "shock freezing" for 10-20 minutes to 0 ° C, and then for 20-40 minutes to minus 18 ° C, then for 1 -1.5 hours to minus 36 ° C when serving cold air from the bottom up in the refrigerator. When freezing a pre-steamed dish component until ready, it is not advisable to use expensive freezing methods (for example, “shock freezing”), since the main redistribution of moisture occurred during heat treatment, which helps to preserve the product structure during storage. Next, we weigh the amount of each component necessary to obtain one portion of the finished dish and carry out a portioned packing in the hermetic packaging of the prepared sets of frozen components with the addition of salt, spices, herbs in accordance with the recipe, hermetic packaging and evacuation, storage of the obtained semi-finished products at a temperature of minus 18 ° C no more than 30 days. For the implementation of the semi-finished product is unloaded into a tableware for serving to the visitor, filled with hot water or bone / meat-bone / fish broth or mushroom broth in accordance with the recipe and they are heated in the microwave for 3-4 minutes, and the finished first high quality.

The invention is illustrated by the following examples of the preparation of filling soups at a catering company. The quality assessment of the finished dish was carried out according to a five-point system for each of the indicators - appearance, color, smell, taste, consistency, based on the ratings for each indicator, the dish was estimated in points as the arithmetic average with an accuracy of one decimal place.

Example 1. According to preliminary estimates, at this enterprise, the number of servings of “Borsch with potatoes” dressing soup sold per month was established, and the required amount of raw materials for their preparation was prepared in accordance with the recipe [Collection of recipes for dishes and culinary products: For catering / Aut . comp .: A.I. Zdobnov, V.A. Tsyganenko, M.I. Peresichny. - M .: Gamma Press 2000, 2002. - 656 s]. The raw materials are pre-processed, namely, they are washed, calibrated, peeled beets, potatoes, carrots and onions. Carrots and onions are chopped and sautéed with the addition of cooking oil or animal fat from melted food and tomato purees. Potatoes are cut into cubes, beets are cut into strips or slices and individually treated with hot steam until cooked. Each of the components (potatoes, a mixture of sauteed vegetables, beets) is placed in a separate sealed container and sent to a low-temperature chamber, where it is cooled to a temperature of 15-20 ° C, and then frozen at a temperature of minus 18 ° C for 6-9 hours, depending on the volume of the container and the method of cutting the component. Next, we weigh the amount of each component necessary to obtain one portion of the finished dish and place a portion in the hermetic packaging of the prepared sets of frozen components with the addition of salt, spices, herbs (parsley), hermetic packaging and evacuation, storage of the obtained semi-finished products at a temperature of minus 18 ° C more than 30 days. To implement the semi-finished product is unloaded into a tableware for serving to a visitor, poured with hot water or broth, and heated in a microwave for 3-4 minutes. The average quality rating of the “Borsch with potatoes” filling soup prepared in this way, assigned by the marriage committee, is 4.6 points.

Example 2. According to preliminary estimates, at this enterprise, the number of servings of filling soup “Potato Soup with Pasta” sold per month was established, and the necessary amount of raw materials for their preparation was calculated in accordance with the recipe. Vegetables are washed, calibrated, peeled, cut in accordance with the type of pasta used: potatoes - with cubes or cubes, carrots - with cubes, straws or cubes, chopped onion or finely chopped. Carrots and onions passer with the addition of fats. Potatoes and pasta (pasta, noodles, figurines) are individually treated with hot steam until cooked. Each of the components (potatoes, a mixture of sauteed vegetables, pasta) is placed in a separate sealed container and sent to a low-temperature chamber, where it is cooled to a temperature of 15-20 ° C, and then frozen at a temperature of minus 18 ° C for 6-9 hours in depending on the volume of the container and the method of cutting the component. Further processing is carried out in the same way as in example 1. The average quality rating of the filling soup “Potato soup with pasta” prepared in this way, assigned by the marriage committee, is 4.3 points.

Example 3. According to preliminary estimates, the number of servings of the “Rassolnik Leningradsky” refueling soup sold per month was established at this enterprise, and the necessary amount of raw materials for their preparation was calculated in accordance with the recipe. Preliminary preparation of components is carried out. Pickled cucumbers are cut into strips or rhombuses, in cucumbers with rough skin and large seeds, the skin is pre-cleaned and the seeds removed. Prepared cucumbers steamed until soft. Vegetables are washed, calibrated, cleaned. Potatoes are cut into cubes or slices and steamed until cooked. Carrots and onions are chopped and sautéed with the addition of fats and tomato puree. Grains (pearl barley, wheat, rice or oat) are sorted, washed, changing water several times, and steamed until cooked. Each of the components (potatoes, a mixture of sautéed vegetables, cucumbers, cereals) is placed in a separate sealed container and sent to a low-temperature chamber, where it is cooled to a temperature of 15-20 ° C, and then frozen at a temperature of minus 18 ° C for 6-9 hours depending on the volume of the container and the method of cutting the component. Further processing is carried out in the same way as in example 1. The average quality rating of the “Rassolnik Leningradsky” filling soup prepared in this way, assigned by the marriage committee, is 4.5 points.

Thus, the proposed method provides the rapid production of dishes from frozen semi-finished products, the high quality of which is largely due to the mode of heat treatment of the components (steaming until cooked), which ensures better preservation of nutritional value and structure during storage due to the redistribution of moisture and reducing the time to bring the semi-finished product until ready. The absence of a liquid fraction in the semi-finished first courses allows you to reduce production space for their storage with low energy consumption. The method of preparation of the first dishes allows you to organize a productive technology that provides high efficiency in terms of increasing labor productivity. The process of bringing the semi-finished product to readiness, as a result of which the first dish with high taste qualities is obtained, is short in time. With this method of preparing first courses at a catering facility, there is no difficulty in increasing or decreasing the number of consumers, because unused dishes in the form of frozen semi-finished products can be stored for a long time (up to 30 days), in addition, it is easy to create the necessary supply of dishes for a large number of consumers. When using this method at the points of delivery of the catering network, it is possible to use the labor of less qualified personnel.

Claims (1)

  1. The method of preparation of the first dishes, namely, filling soups at public catering enterprises, including a preliminary assessment of the assortment and number of servings of filling soups sold per month at this enterprise, grocery calculation of raw materials for their preparation in accordance with the recipe, preliminary processing of raw materials, namely washing , calibration, cleaning, slicing vegetables, their passage with the addition of fats, tomato puree, if such is provided for by the recipe for this dish, and / or washing cereals, legumes, excellent which consists in separately treating the components of the dish with hot steam until ready, after which they are placed in a separate sealed container and sent to a low-temperature chamber where they are cooled to a temperature of 15-20 ° C, and then frozen at a temperature of -18 ° C for 6- 9 hours, depending on the volume of the container and the method of slicing the component, then the quantity of each component necessary to obtain one portion of the finished dish is weighed and portioned packing is carried out in hermetic packaging of the prepared sets of frozen components by adding salt, spices, herbs in accordance with the recipe, hermetic packaging and evacuation, storage of the obtained semi-finished products at a temperature of -18 ° C for no more than 30 days, for the sale of semi-finished products they are unloaded into tableware for serving to the visitor, filled with hot water or bone, or meat and bone, or fish broth, or mushroom broth and carry out heating in the microwave for 3-4 minutes, while getting the finished first quality dish.
RU2012130819/13A 2012-07-18 2012-07-18 First courses preparation method RU2496388C1 (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2565910C1 (en) * 2014-09-04 2015-10-20 Олег Иванович Квасенков Method for production of preserves "farm soup with grits"
RU2567350C1 (en) * 2014-09-08 2015-11-10 Олег Иванович Квасенков Method for production of preserved product "farm soup with grits"
RU2568743C1 (en) * 2014-09-12 2015-11-20 Олег Иванович Квасенков "shchi ural-style" preserves manufacture method
RU2579504C2 (en) * 2014-09-01 2016-04-10 Альберт Хамед-Харисович Нугманов Method for production of pureed multicomponent products with long storage life
RU2613458C1 (en) * 2015-11-18 2017-03-16 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дальневосточный Государственный Аграрный Университет" Method for preparation of frozen semi-finished "solyanka" first course
RU2672339C1 (en) * 2018-03-10 2018-11-13 Алексей Валерьевич Макаров Method of preparing hot first courses at public food enterprises
EP3692810A1 (en) * 2019-02-07 2020-08-12 FLORETTE Holding Method for conditioning beetroot

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1494900A1 (en) * 1986-04-09 1989-07-23 Ленинградский Институт Советской Торговли Им.Ф.Энгельса Method of preparing and dispensing the dressing soups
RU2075939C1 (en) * 1994-04-08 1997-03-27 Судзиловский Илья Ильич Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage
RU2166869C1 (en) * 2000-05-19 2001-05-20 Митенков Сергей Иванович Method of preparing fast-frozen cooked product (versions)
RU2169499C1 (en) * 2000-05-11 2001-06-27 Авакян Юрий Арамович Method for production of ready-to-use soybean-based extended-storage first- course dishes
RU2210284C2 (en) * 2001-01-30 2003-08-20 Зао "Тимакс" Method for obtaining semi-finished food dish
RU2005105169A (en) * 2005-02-24 2006-08-10 Рылов Сергей Дмитревич (RU) First cooking method

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Publication number Priority date Publication date Assignee Title
SU1494900A1 (en) * 1986-04-09 1989-07-23 Ленинградский Институт Советской Торговли Им.Ф.Энгельса Method of preparing and dispensing the dressing soups
RU2075939C1 (en) * 1994-04-08 1997-03-27 Судзиловский Илья Ильич Method for manufacturing of semifinished products for first and second coarses supposed for long-term storage
RU2169499C1 (en) * 2000-05-11 2001-06-27 Авакян Юрий Арамович Method for production of ready-to-use soybean-based extended-storage first- course dishes
RU2166869C1 (en) * 2000-05-19 2001-05-20 Митенков Сергей Иванович Method of preparing fast-frozen cooked product (versions)
RU2210284C2 (en) * 2001-01-30 2003-08-20 Зао "Тимакс" Method for obtaining semi-finished food dish
RU2005105169A (en) * 2005-02-24 2006-08-10 Рылов Сергей Дмитревич (RU) First cooking method

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2579504C2 (en) * 2014-09-01 2016-04-10 Альберт Хамед-Харисович Нугманов Method for production of pureed multicomponent products with long storage life
RU2565910C1 (en) * 2014-09-04 2015-10-20 Олег Иванович Квасенков Method for production of preserves "farm soup with grits"
RU2567350C1 (en) * 2014-09-08 2015-11-10 Олег Иванович Квасенков Method for production of preserved product "farm soup with grits"
RU2568743C1 (en) * 2014-09-12 2015-11-20 Олег Иванович Квасенков "shchi ural-style" preserves manufacture method
RU2613458C1 (en) * 2015-11-18 2017-03-16 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дальневосточный Государственный Аграрный Университет" Method for preparation of frozen semi-finished "solyanka" first course
RU2672339C1 (en) * 2018-03-10 2018-11-13 Алексей Валерьевич Макаров Method of preparing hot first courses at public food enterprises
EP3692810A1 (en) * 2019-02-07 2020-08-12 FLORETTE Holding Method for conditioning beetroot

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Effective date: 20140719