RU2556410C1 - Method for production of preserves "poltavsky borsch with ukrainian-style dumplings" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, conditioning a part of bone broth till boiling, introduction of a part of buckwheat flour into the broth, cooling to a temperature equal to 75-80°C, the remaining buckwheat flour and chicken eggs introduction to obtain dough, dough moulding and blanching to obtain dumplings, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, chicken meat and greens cutting, the listed components mixing with sour cream, tomato paste, acetic acid, sugar, 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 of producing canned food "Poltava borsch with dumplings", which provides for the preparation of prescription components, bringing to boil part of the bone broth, introducing part of buckwheat flour into it, cooling to a temperature of 75-80 ° C, introducing the remaining part of buckwheat flour and chicken eggs to obtain a dough , its molding and blanching with the production of dumplings, cutting and sautéing carrots, parsley and onions in melted fat, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh white cabbage, cutting chicken and greens, mixing the listed components with sour cream, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2306755 C1, 2007).

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 of producing canned food “Poltava borsch with dumplings”, which involves preparing the recipe components, bringing to boil part of the bone broth, introducing part of buckwheat flour into it, cooling to a temperature of 75-80 ° C, introducing the remaining part of buckwheat flour and chicken eggs to obtain dough, its molding and blanching to obtain dumplings, cutting and sautéing carrots, parsley and onions in melted fat, cutting and blanching potatoes, blanching and cutting beets, shredder y and freezing fresh cabbage, cutting chicken and greens, mixing the listed components with sour cream, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use a decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

chicken 515 chicken eggs 8 melted fat 16 potatoes 204.8-216 decorative cabbage 200 beet 148.8-154.8 carrot 23,4-24 parsley root 19.9-20.2 onion 32.8-33.2 greenery 25 buckwheat flour 48 sour cream 24 tomato paste, in terms of 30% solids content 5.3 acetic acid, calculated on 80% concentration 0.3 sugar 6 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

A portion of the bone broth, corresponding in weight to approximately half the recipe amount of buckwheat flour, is brought to a boil, about 33% of the recipe amount of buckwheat flour is introduced into it, cooled to a temperature of 75-80 ° C and the remainder of the buckwheat flour and chicken eggs are introduced to obtain a dough, which is molded and blanched into dumplings.

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

Prepared potatoes are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared chicken and greens are cut.

The listed components in a prescription ratio are mixed with sour cream, tomato paste, acetic acid, sugar, 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 costs presented in the form of intervals cover their possible change in terms of storage 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 - 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 for producing canned food "Poltava Borsch with dumplings", which involves preparing the recipe components, bringing to boil part of the bone broth, introducing part of buckwheat flour into it, cooling to a temperature of 75-80 ° C, introducing the remaining part of buckwheat flour and chicken eggs to obtain a dough, its molding and blanching with the production of dumplings, cutting and sautéing carrots, parsley and onions in melted fat, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting chicken and greens, mixing the listed components with sour cream, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used for the following ratio of costs, parts by weight:
chicken 515 chicken eggs 8 melted fat 16 potatoes 204.8-216 decorative cabbage 200 beet 148.8-154.8 carrot 23,4-24 parsley root 19.9-20.2 onion 32.8-33.2 greenery 25 buckwheat flour 48 sour cream 24 tomato paste, in terms of 30% solids content 5.3 acetic acid, in terms of 80% concentration 0.3 sugar 6 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000