RU2556631C1 - "shchi ural-style" preserved product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, groats cooking till double weight increase, meat and greens cutting, garlic straining, 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: production of 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 product "cabbage soup in the Urals", which includes preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cooking to double the weight of cereals, cutting meat and greens, rubbing garlic, 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 June (RU 2299644 C2, 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 the canned Uchi cabbage soup product, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cooking until the cereal mass is doubled, cutting meat and herbs, rubbing garlic, mixing the listed ingredients with tomato paste, acetic acid, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing iju and sterilization according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:

meat 241-315 cooking oil twenty decorative cabbage 249.8 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 garlic 4-4,2 greenery 12.5 groats twenty tomato paste, in terms of 30% solids content 17 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.2 Bay leaf 0.1 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 fresh ornamental cabbage is chopped and frozen.

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

Prepared cereals are boiled until a double increase in mass.

Prepared meat and greens are cut.

The prepared garlic is mashed.

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 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.

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)

A method of manufacturing a canned product "Ural cabbage soup", which includes preparing the recipe components, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, boiling the cereal mass twice, cutting meat and herbs, rubbing the garlic mixing the above components with tomato paste, acetic acid, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, characterized in that use of decorative cabbage, and components used in the following ratio of expenses, parts by weight .:
meat 241-315 cooking oil twenty decorative cabbage 249.8 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 garlic 4-4,2 greenery 12.5 groats twenty tomato paste, in terms of 30% solids content 17 acetic acid, calculated on 80% concentration 0.6 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000