RU2560535C1 - Method for production of preserves "lenten borsch with crucian carps" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, crucian carps fillet cutting, mealing in wheat flour and frying in vegetable oil, dried mushrooms cooking, separation from broth and cutting, bulb onions cutting and sauteing in vegetable oil, beet-roots and carrots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing in vegetable oil and dill greens cutting. The listed components are mixed with acetic acid, salt, black hot pepper and laurel leaf. The produced mixture and the mushroom broth are packed, sealed and sterilised.

EFFECT: method allows to produce 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 the production of canned meat “Lean borsch with crucian carp”, which provides for the preparation of recipe components, cutting, breading in wheat flour and frying crucian fillet in vegetable oil, cooking, separating from the broth and cutting dried mushrooms, cutting and sautéing onion in vegetable oil, blanching and cutting beets and carrots, shredding and freezing fresh white cabbage, sautéing wheat flour in vegetable oil, cutting dill greens, mixing the listed components with acetic acid, salt w, black pepper and bay leaf, and packing the resulting mixture of fungal broth, sealing and sterilizing (RU 2302786 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 canned meat production method “Lean borsch with crucian carp”, which involves preparing the recipe components, cutting, breading in wheat flour and frying crucian fillet in vegetable oil, cooking, separating from the broth and cutting dried mushrooms, cutting and sautéing in vegetable oil of onions, blanching and cutting beets and carrots, shredding and freezing fresh cabbage, sautéing wheat flour in vegetable oil, cutting dill greens, mixing the listed ingredients with vinegar nd acid salt, black pepper and bay leaf, and packing the resulting mixture of fungal broth, sealing and sterilization, according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:

crucian fillet 285.7 vegetable oil 43,2 decorative cabbage 178.6 beet 177.1-184.3 carrot 50.1-51.4 dried mushrooms 21,4 dill greens 12.5 Wheat flour 21,4 acetic acid, calculated on 80% concentration 0.27 salt eighteen black pepper 0.2 Bay leaf 0.08 mushroom broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared crucian fillet is cut, breaded in wheat flour and fried in vegetable oil.

Prepared dried mushrooms are boiled, separated from the broth and cut.

Prepared onions are chopped and sautéed in vegetable oil.

Prepared beets and carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer in vegetable oil.

Prepared dill greens are cut.

The listed components in a prescription ratio are mixed with acetic acid, salt, ground black pepper, bitter and bay leaves.

The resulting mixture and mushroom 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 acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid 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 meat “Lean borsch with crucian carp”, which involves preparing the recipe components, cutting, breading in wheat flour and frying crucian fillet in vegetable oil, cooking, separating from the broth and cutting dried mushrooms, cutting and sautéing onion in vegetable oil, blanching and cutting beets and carrots, chopping and freezing fresh cabbage, sautéing wheat flour in vegetable oil, cutting dill greens, mixing the listed ingredients with acetic acid, salt, black pepper bitter m and bay leaf, and packing the resulting mixture of fungal broth, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs pbw .:
fillet of crucian carp 285.7 vegetable oil 43,2 decorative cabbage 178.6 beet 177.1-184.3 carrot 50.1-51.4 dried mushrooms 21,4 dill greens 12.5 Wheat flour 21,4 acetic acid, calculated on 80% concentration 0.27 salt eighteen black pepper 0.2 Bay leaf 0.08 mushroom broth before the release of the target product 1000