RU2558789C1 - Method for production of preserves "farm soup with grits" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes and turnip cutting and blanching, fresh ornamental cabbages cutting and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, grits par-cooking, meat, tomatoes and greens cutting, the listed components mixing with 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 for the production of canned food "Peasant soup with cereals", which includes preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage and tomatoes, cutting and sautéing carrots, parsley and onions in melted fat, cooking until half-cooked cereals , cutting meat and herbs, mixing the listed components with salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2292813 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 “Peasant Soup with Cereals”, which involves preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage, cutting and sautéing carrots, parsley and onion roots in melted fat, cooking until cereals are half-cooked, cutting meat, tomatoes and herbs, mixing the above components with salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to to shaving, use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

meat 241-315 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 turnip 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 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 potatoes and turnips are cut and blanched in hot water.

Prepared fresh ornamental cabbage is cut and frozen.

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

Prepared cereals are cooked until half cooked.

Prepared meat, tomatoes and greens are cut.

The listed components in the recipe ratio are mixed with salt and ground pepper with 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.

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 “Peasant Soup with Cereals”, which involves preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in melted fat, cooking until half-cooked cereals, cutting meat, tomatoes and herbs, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use a decorative tray STU, and the components are used in the following ratio of costs, wt. hours:
meat 241-315 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 turnip 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000.