RU2551770C1 - Method for production of preserves "boyarskie shchi" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with dried ceps, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to produce 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 for the production of canned food "Cabbage soup", which includes preparing the recipe, cutting and sautéing carrots and onions in cow oil, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting beef, mixing these ingredients with dried porcini mushrooms, bone broth, tomato paste, acetic acid, salt, black pepper, bitter and bay leaves, packaging the resulting mixture, sealing and sterilization (RU 2278590 C2, 2006).

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 canned cabbage soup production method, such as preparation of recipes, cutting and sautéing carrots and onions in cow butter, chopping and freezing fresh cabbage, sautéing wheat flour, cutting beef, mixing the listed ingredients with dried white mushrooms, tomato paste, acetic acid, salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, according to the invention I use t decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

beef 321-330.3 cow butter 27 dried porcini mushrooms 12 decorative cabbage 437.8 carrot 75-76.2 onion 72-72.9 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 0.42 salt eighteen black pepper 0.8 Bay leaf 0.2 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 carrots and onions are chopped and sautéed in cow butter.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

Prepared beef is chopped.

The listed components in a recipe ratio are mixed with dried porcini mushrooms, tomato paste, acetic acid, salt and ground black pepper and bay leaf.

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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservlodozyot", 1990, p. 124).

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)

Method for the production of canned soup "Boyar cabbage soup", which includes preparing the recipe components, cutting and sautéing carrots and onions in cow oil, chopping and freezing fresh cabbage, sautéing wheat flour, cutting beef, mixing the listed ingredients with dried porcini mushrooms, tomato paste, acetic acid , salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components and polzujut the following ratio costs wt. hours:
beef 321-330.3 cow butter 27 dried porcini mushrooms 12 decorative cabbage 437.8 carrot 75-76.2 onion 72-72.9 tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 0.42 salt eighteen black pepper 0.8 Bay leaf 0.2 bone broth before the release of the target product 1000