RU2559348C1 - Method for production of preserves "donskie shchi" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages cutting and freezing, carrots, white vegetables and bulb onions cutting and sauteing in melted butter, potatoes cutting and blanching, wheat flour sauteing, fish fillet and greens cutting, the listed components mixing with sour cream, tomato paste and salt, the produced mixture and fish broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: fish fillet - 220, melted butter - 60, ornamental cabbages - 375, carrots - 70.2-72, white vegetables - 24.9-25.3, bulb onions - 46.8-47.4, potatoes - 384-405, greens - 25, wheat flour - 10, sour cream - 60, tomato paste in conversion to 30% dry substances content - 22.5, salt - 18, fish broth till the target product yield is equal to 1000.

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 "Shchi Don", which includes the preparation of recipe components, cutting and freezing fresh cabbage, carrot, white roots and onions in ghee, cutting and blanching potatoes, sautéing wheat flour, cutting fish fillet and greens, mixing the listed components with sour cream, tomato paste and salt, packing the resulting mixture and fish broth, sealing and sterilization (RU 2302168 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 Shchi Don canned meat production method, which involves preparing the recipe components, cutting and freezing fresh cabbage, cutting and sautéing carrots, white roots and onions in ghee, slicing and blanching potatoes, sautéing wheat flour, slicing fish fillet and greens, mixing the listed components with sour cream, tomato paste and salt, packaging the resulting mixture and fish broth, sealing and sterilization, according to the invention, use a decorative empty, and the components are used in the following ratio of costs, parts by weight:

fish fillet 220 melted butter 60 decorative cabbage 375 carrot 70,2-72 white roots 24.9-25.3 onion 46.8-47.4 potatoes 384-405 greenery 25 Wheat flour 10 sour cream 60 tomato paste, in terms of 30% solids content 22.5 salt eighteen fish stock 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 cut and frozen.

Prepared carrots, white roots and onions are chopped and sautéed in ghee.

Prepared potatoes are cut and blanched in hot water.

Prepared wheat flour passer.

Prepared fish fillet and greens are chopped.

The listed components in a prescription ratio are mixed with sour cream, tomato paste and salt.

The resulting mixture and fish 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 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 Donchi, which involves preparing the recipe components, cutting and freezing fresh cabbage, cutting and sautéing carrots, white roots and onions in ghee, cutting and blanching potatoes, sautéing wheat flour, cutting fish fillet and greens, mixing the above components with sour cream, tomato paste and salt, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used when the corresponding ratio of costs, parts by weight:
fish fillet 220 melted butter 60 decorative cabbage 375 carrot 70,2-72 white roots 24.9-25.3 onion 46.8-47.4 potatoes 384-405 greenery 25 Wheat flour 10 sour cream 60 tomato paste, in terms of 30% solids content 22.5 salt eighteen fish stock before the release of the target product 1000