RU2559352C1 - Method for production of preserves "shchi with hercules and calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, calamari fillet cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, fresh ornamental cabbages chopping and freezing, greens cutting, the listed components mixing with sour cream, "Hercules" oat flakes, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and fish broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: calamaries- 454.5, melted butter - 18.8; ornamental cabbages - 260.4; "Hercules" oat flakes - 41.7, carrots - 48.8-50; parsley roots - 31.1-31.6; bulb onions - 156-158, greens - 25, sour cream - 31.3, tomato paste in conversion to 30% dry substances content - 6.3, acetic acid in conversion to 80% concentration - 0.2, salt - 18, black hot pepper - 0.2, laurel leaf - 0.08, bone 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 "Cabbage soup with hercules and squid", which includes preparing the recipe components, cutting and blanching squid fillet, cutting and sautéing carrot, parsley and onion in ghee, chopping and freezing fresh cabbage, cutting greens, mixing the listed components with sour cream, oatmeal "Hercules", tomato paste, acetic acid, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization tion (RU 2306762 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 the production of canned food "Cabbage soup with hercules and squid", which involves preparing the recipe components, cutting and blanching squid fillet, cutting and sautéing carrot, parsley and onion root in butter, chopping and freezing fresh cabbage, cutting greens, mixing the listed components with sour cream, Hercules oatmeal, tomato paste, acetic acid, salt, black pepper and bay leaf, packing the resulting mixture and fish broth, sealing acation and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

Squid 454.5 melted butter 18.8 decorative cabbage 260,4 oatmeal "Hercules" 41.7 carrot 48.8-50 parsley root 31.1-31.6 onion 156-158 greenery 25 sour cream 31.3 tomato paste in terms of 30% solids content 6.3 acetic acid in terms of 80% concentration 0.2 salt eighteen black pepper 0.2 Bay leaf 0.08 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 carrots, parsley root and onions are chopped and sautéed in ghee.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared squid fillet is cut and blanched in hot water.

Prepared greens are cut.

The listed components in the recipe ratio are mixed with sour cream, Hercules oatmeal, tomato paste, acetic acid, salt and ground black pepper and bay leaf.

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 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 - M .: 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)

Method for the production of canned meat "Cabbage soup with oats and squid", which includes preparing the recipe, cutting and blanching squid fillet, cutting and sautéing carrot, parsley and onion root in ghee, chopping and freezing fresh cabbage, cutting greens, mixing the listed ingredients with sour cream , oat flakes "Hercules", tomato paste, acetic acid, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
squid 454.5 melted butter 18.8 decorative cabbage 260,4 oatmeal "Hercules" 41.7 carrot 48.8-50 parsley root 31.1-31.6 onion 156-158 greenery 25 sour cream 31.3 tomato paste in terms of 30% solids content 6.3 acetic acid in terms of 80% concentration 0.2 salt eighteen black pepper 0.2 Bay leaf 0.08 fish stock before the release of the target product 1000