RU2555818C1 - Method for manufacture of preserves "navy-style borsch" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. One performs recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat and greens cutting, the listed components mixing with salt, CO₂-extract of pyrolysis wood, black hot pepper, sweet pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

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 for the production of canned food "Borsch Navy", which includes the preparation of recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting meat and greens mixing the above components with bone broth, salt, CO ₂ -extract of pyrolysis wood, bitter black pepper, red pepper and bay leaf, packing the resulting mixture, sealing and sterilization (RU 227.8592 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 production method of canned food “Borsch Navy”, which involves preparing the recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, blanching and slicing beets, shredding and freezing fresh cabbage, sautéing wheat flour , cutting meat and greens, mixing these components with the salt, the CO ₂ extract of the pyrolysis of wood, black pepper, red pepper, and bay leaf, and packing the resulting mixture bone broth , Sealing and sterilization, the invention is used a decorative cabbage and red bell peppers and the components used in the following ratio costs pbw .:

meat 241-315 cow butter 22 potatoes 384-405 decorative cabbage 400 beet 248-258 carrot 46.8-48 onion 46.8-47.4 greenery 25 Wheat flour 21 salt 20,4 CO ₂ pyrolysis wood extract 0.004 black bitter pepper 1.24 sweet red pepper 0.84 Bay leaf 0.8 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 potatoes are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

Prepared meat and greens are cut.

The listed components in the recipe ratio are mixed with salt, a CO ₂ -extract of pyrolysis wood and ground black pepper, red sweet 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 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 for the production of canned food "Borsch Navy", which includes preparing recipes, cutting and sautéing carrots and onions in cow's butter, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh cabbage, sautéing wheat flour, cutting meat and greens, mixing the listed components with salt, CO ₂ -extract of pyrolysis wood, bitter black pepper, red pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, distinguish which uses decorative cabbage and red sweet pepper, and the components are used in the following ratio of costs, parts by weight:
meat 241-315 cow butter 22 potatoes 384-405 decorative cabbage 400 beet 248-258 carrot 46.8-48 onion 46.8-47.4 greenery 25 Wheat flour 21 salt 20,4 CO ₂ pyrolysis wood extract 0.004 black pepper 1.24 sweet red pepper 0.84 Bay leaf 0.8 bone broth before the release of the target product 1000