RU2554458C1 - Method for production of preserves "derevenskiye shchi with beef and mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, dried ceps cooking, separation from broth and cutting, beef and parsley greens cutting, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, garlic straining, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and black hot pepper, the produced mixture and mushroom broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention 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 of producing canned food "Country cabbage soup with beef and mushrooms", which includes preparing the recipe, cooking, separating from the broth and cutting dried porcini mushrooms, cutting beef and parsley, chopping and freezing fresh cabbage, cutting and sautéing carrot in ghee, parsley root and onion, rubbing garlic, storing wheat flour, mixing the listed components with tomato paste, acetic acid, salt and black bitter pepper, packing the resulting mixture and mushroom of broth, sealing and sterilization (RU 2282379 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 method for producing canned food "Country cabbage soup with beef and mushrooms", which involves preparing the recipe components, cooking, separating from the broth and cutting dried porcini mushrooms, cutting beef and parsley, chopping and freezing fresh cabbage, cutting and sautéing in ghee, carrots, parsley and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, acetic acid, salt and bitter black pepper, packaging obtained minutes and the mixture of mushroom soup, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs wt. hours:

beef 282.5-290.7 melted butter 51 decorative cabbage 448 carrot 83.5-86.6 parsley root 12.5-12.6 onion 87-88.5 garlic 20,4-21,5 parsley 25 dried porcini mushrooms 72 Wheat flour 19.1 tomato paste, in terms of 30% solids content 40.8 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.8 mushroom broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared dried porcini mushrooms are boiled, separated from the broth and cut.

Prepared beef and parsley are chopped.

Prepared decorative cabbage is chopped and frozen.

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

The prepared garlic is mashed.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, salt and ground black pepper.

The resulting mixture and mushroom 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, they are recalculated for the equivalent dry matter and / or acid content according to known dependencies (Collection of technological instructions for production canned food, Volume I - Μ .: 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)

The method of obtaining canned food "Country cabbage soup with beef and mushrooms", which includes preparing the recipe, cooking, separating from the broth and cutting dried porcini mushrooms, cutting beef and parsley, chopping and freezing fresh cabbage, cutting and sautéing carrot, parsley root in ghee and onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with tomato paste, acetic acid, salt and bitter black pepper, packaging the resulting mixture and mushroom broth, sealant ju and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 282.5-290.7 melted butter 51 decorative cabbage 448 carrot 83.5-86.6 parsley root 12.5-12.6 onion 87-88.5 garlic 20,4-21,5 parsley 25 dried porcini mushrooms 72 Wheat flour 19.1 tomato paste, in terms of 30% solids content 40.8 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.8 mushroom broth before the release of the target product 1000