RU2552136C1 - Method for production of preserves "soldatskie shchi" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, meat cutting, fresh ornamental cabbages chopping and freezing, potatoes cutting and blanching, lard, carrots, parsley roots and bulb onions cutting and combined sauteing, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and CO₂-extract of pyrolysis wood, 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 "Soldier’s cabbage", which includes the preparation of recipe components, cutting meat, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and co-storing lard, carrots, parsley and onions, passer wheat flour, mixing the listed components with tomato paste, acetic acid, salt and CO ₂ -extracts of pyrolysis wood, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2282382 C1, 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 soldier’s canned meat production method, which involves preparing the recipe components, cutting meat, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and co-passaging lard, carrots, parsley and onion roots, wheat Passing flour, mixing the above components with tomato paste, acetic acid, salt and CO ₂ -extracts of pyrolysis wood, black pepper and bay leaf, packing the resulting mixture and bone broth , sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

meat 289.2-363.6 fat 33 decorative cabbage 375 potatoes 230,4-243 carrot 52.7-54 parsley root 37,4-38 onion 70.2-71.1 Wheat flour 16 tomato paste, in terms of 30% solids content 10,2 acetic acid, calculated on 80% concentration 0.6 salt eighteen Pyrolysis wood CO ₂ extract 0.001 Bitter black pepper CO ₂ extract 0.001 CO ₂ extract leafs 0,0008 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 meat is cut.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared potatoes are cut and blanched in hot water.

Prepared fat, carrots, parsley root and onions are chopped and passer together.

Prepared wheat flour passer.

The listed components are mixed in a recipe ratio with tomato paste, acetic acid, salt and CO ₂ -extracts of pyrolysis wood, 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 240 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.

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 "Canned Fruit and Vegetable", 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 food "Soldier’s cabbage", which includes preparing prescription ingredients, cutting meat, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and co-firing lard, carrots, parsley and onions, stirring wheat flour, mixing the listed ingredients with tomato paste, acetic acid, salt and CO ₂ extracts of the pyrolysis of wood, black pepper and leafs, packing the resulting mixture and bone broth, sealing and sterilization, characterized iysya in that the ornamental kale and the components used in the following ratio costs pbw .:
meat 289.2-363.6 fat 33 decorative cabbage 375 potatoes 230,4-243 carrot 52.7-54 parsley root 37,4-38 onion 70.2-71.1 Wheat flour 16 tomato paste, in terms of 30% solids content 10,2 acetic acid, calculated on 80% concentration 0.6 salt eighteen Pyrolysis wood CO ₂ extract 0.001 Bitter black pepper CO ₂ extract 0.001 CO ₂ extract leafs 0,0008 bone broth before the release of the target product 1000