RU2558132C1 - "lithuanian shchi" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, bulb onions cutting and sauteing in melted butter, ceps blanching with steam and cutting, carrots cutting and infrared drying till the actual degree of frying loss, pork cutting, wheat flour sauteing in melted butter, the listed components mixing with tomato paste, acetic acid, salt, CO₂-extract of pyrolysis wood, 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.

There is a known method for producing canned Lithuanian cabbage soup, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing onion ghee, steam blanching and cutting dried porcini mushrooms, cutting and infrared drying to a true percentage of carrot frying, cutting pork Passing wheat butter in ghee, mixing the listed components with tomato paste, acetic acid, salt, CO ₂ -extract of pyrolysis wood, bitter black pepper and laurel sheet, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2300985 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 for producing canned goods “Shchi Lithuanian”, which involves preparing the recipe components, shredding and freezing fresh cabbage, cutting and sautéing onion ghee, steam blanching and cutting dried porcini mushrooms, cutting and infrared drying to the true percentage uzharki carrots, cut pork sautéing in ghee flour, mixing the listed ingredients with tomato paste, acetic acid salt, a CO ₂ extract of the pyrolysis of wood, black pepper orkim and bay leaf, and packing the resulting mixture bone broth, sealing and sterilization, according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:

pork 301.2-378.8 melted butter 7.7 decorative cabbage 312.5 carrot 35.1-36 onion 46.8-47.4 dried porcini mushrooms fifteen Wheat flour 7.5 tomato paste, in terms of 30% solids content 2,5 acetic acid, calculated on 80% concentration 0.2 salt 12 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.04 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 onions are chopped and sautéed in ghee.

Prepared dried porcini mushrooms are blanched in steam and chopped.

Prepared carrots are cut and dried to a true percentage of frying.

Prepared pork chop.

Prepared wheat flour is sautéed in ghee.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, salt, CO ₂ -extract of pyrolysis wood 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 minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 for producing canned Lithuanian cabbage soup, which involves preparing recipe ingredients, chopping and freezing fresh cabbage, cutting and sautéing onion ghee, steam blanching and cutting dried porcini mushrooms, cutting and infrared drying to a true percentage of carrot frying, pork cutting, sautéing in wheat flour ghee, mixing the listed components with tomato paste, acetic acid, salt, CO ₂ -extract of pyrolysis wood, bitter black pepper and bay leaf, packing the floor 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:
pork 301.2-378.8 melted butter 7.7 decorative cabbage 312.5 carrot 35.1-36 onion 46.8-47.4 dried porcini mushrooms fifteen Wheat flour 7.5 tomato paste, in terms of 30% solids content 2.5 acetic acid, calculated on 80% concentration 0.2 salt 12 CO ₂ pyrolysis wood extract 0.004 black pepper 0.6 Bay leaf 0.04 bone broth before the release of the target product 1000