RU2558130C1 - "fresh cabbage shchi" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, turnip cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, meat, leek and greens cutting, wheat flour sauteing, the listed components mixing with tomato paste, 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 food "Cabbage soup from fresh cabbage", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and blanching turnips, cutting and sautéing carrots, parsley and onions in cooking oil, cutting meat, leeks and herbs , the passage of wheat flour, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2289964 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 canned cabbage soup production method of cabbage soup, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and blanching turnips, cutting and sautéing carrots, parsley and onion roots in cooking oil, cutting meat, leeks and greens, the passage of wheat flour, mixing the listed components with tomato paste, salt, black pepper and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, agree but the invention uses decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

meat 241-315 cooking oil 24.2 decorative cabbage 612.2 turnip 80 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 leek 52 greenery 12.5 Wheat flour 12 tomato paste, in terms of 30% solids content thirty 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 turnips are cut and blanched in hot water.

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

Prepared meat, leek and greens are chopped. Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, 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 coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M.: APPP Konservplodozyach, 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 cabbage soup “fresh cabbage”, which includes preparing the recipe components, shredding and freezing fresh cabbage, cutting and blanching turnips, cutting and sautéing carrots, parsley and onions, cutting meat, leeks and greens, sautéing wheat flour, mixing the listed components with tomato paste, 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 in the following ratio of costs, parts by weight:
meat 241-315 cooking oil 24.2 decorative cabbage 612.2 turnip 80 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 leek 52 greenery 12.5 Wheat flour 12 tomato paste, in terms of 30% solids content thirty salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000