RU2549731C1 - Method for production of preserved product "farm soup with grits" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following ratio, weight parts: poultry - 548-858.4; melted fat - 20; ornamental cabbages - 20; potatoes - 107-112.9; grits - 40; rutabaga - 40; carrots - 25-25.6; parsley roots - 13-13.2; bulb onions - 48-48.6; tomatoes - 44; greens - 25; salt - 18; black hot pepper - 0.2; laurel leaf - 0.1; bone broth till the target product yield is equal to 1000. Potatoes and rutabaga are cut and blanched; fresh ornamental cabbages are cut and frozen. Fat is melted. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Poultry meat, tomatoes and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. Produced mixture and bone broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.

EFFECT: production of new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method of producing a canned product "Peasant Soup with Cereals", which includes preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage and tomatoes, cutting and sautéing carrots, parsley and onions in melted fat, boiling until half-cooked cereals, cutting poultry meat and herbs, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2300970 C 2, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for producing a canned product “Peasant Soup with Cereals”, which involves preparing the recipe components, cutting and blanching potatoes, cutting and freezing fresh cabbage, cutting and sautéing carrot, parsley and onion root in melted fat, cooking until semi-prepared cereals, cutting poultry meat, tomatoes and herbs, mixing the listed components with salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization According to the invention, comprising mixture additionally used swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:

bird 548-858.4 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 swede 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes and rutabaga are cut and blanched in hot water.

Prepared fresh ornamental cabbage is cut and frozen.

Prepared carrots, parsley root and onions are chopped and sautéed in melted fat.

Prepared cereals are cooked until half cooked.

Prepared poultry, tomatoes and greens are cut.

The listed components in the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of poultry corresponds to the use of turkey of category I, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their 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.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

A method of obtaining a canned product "Peasant Soup with Cereals", which includes preparing recipe ingredients, cutting and blanching potatoes, cutting and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in melted fat, cooking until half-cooked cereals, cutting poultry meat, tomatoes and herbs, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture additionally use rutabaga, which is pre-cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
bird 548-858.4 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 swede 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000.