RU2555819C1 - Method for production of preserves "navy-style borsch with meat" - 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 combined fats, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat cutting, the listed components mixing with tomato paste, acetic acid, salt, black hot 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 with meat", which includes preparing the recipe components, cutting and sautéing carrots and onions in a combination, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting meat, mixing the above components with bone broth, tomato paste, acetic acid, salt, black pepper and bay leaf, packing the mixture, sealing and sterilization (RU 2278584 C2, 20 06).

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 with Meat”, which involves preparing the recipe components, cutting and sautéing carrots and onions in a combination, cutting and blanching potatoes, blanching and slicing beets, shredding and freezing fresh cabbage, sautéing wheat flour, cutting meat, mixing the listed components with tomato paste, acetic acid, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilizing zatsiyu according to the invention using the decorative cabbage, and components used in the following ratio costs wt. hours:

meat 150-196.1 overall fifteen potatoes 300-316.5 decorative cabbage 244.9 beet 360-374.5 carrot 45-46,2 onion 30-30,4 Wheat flour fifteen tomato paste, in terms of 30% solids content 9 acetic acid, calculated on 80% concentration 0.45 salt eighteen black pepper 0.3 Bay leaf 0.3 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 a plate.

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 is cut.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, salt and ground pepper, 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 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 per design tab 125 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 "Borsch Navy with Meat", which involves preparing the recipe components, cutting and sautéing carrots and onions in a combination, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, stirring wheat flour, cutting meat, mixing components with tomato paste, acetic acid, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that I use t decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
meat 150-196.1 overall fifteen potatoes 300-316.5 decorative cabbage 244.9 beet 360-374.5 carrot 45-46,2 onion 30-30,4 Wheat flour fifteen tomato paste, in terms of 30% solids content 9 acetic acid, calculated on 80% concentration 0.45 salt eighteen black pepper 0.3 Bay leaf 0.3 bone broth before the release of the target product 1000.