RU2560537C1 - Method for production of preserves "borsch with calamaries" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, calamaries cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf. The produced mixture and the fish 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.

A known method for the production of canned food "Borsch with squid", which includes preparing the recipe components, cutting and sautéing carrots, parsley and onions in ghee, slicing and blanching squid, blanching and slicing beets, shredding and freezing fresh cabbage, passer wheat mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packing the resulting mixture and fish broth, sealing and sterilization tion (RU 2307530 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 “Borsch with squid”, which involves preparing the recipe components, cutting and sautéing carrot, parsley and onion root in ghee, cutting and blanching squids, blanching and cutting beets, chopping and freezing fresh cabbage , wheat flour passer, mixing of the listed components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packing the resulting mixture and fish broth, sealing tion and sterilization according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:

squid 136.4 melted butter 27.3 decorative cabbage 293.3 beet 169.1-175.9 carrot 53.2-54.6 parsley root 101.9-103.5 onion 170.2-172.4 Wheat flour 6.8 tomato paste in terms of 30% solids content 4.6 acetic acid in terms of 80% concentration 0.2 sugar 6.8 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 squids are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper, black bitter and bay leaves.

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. - 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)

Method for the production of canned food "Borsch with squid", which includes preparing the recipe components, cutting and sautéing carrots, parsley and onions in ghee, slicing and blanching squid, blanching and slicing beets, chopping and freezing fresh cabbage, stirring wheat flour, mixing components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in the used decorative cabbage, and components used in the following ratio costs wt. hours:
squid 136.4 melted butter 27.3 decorative cabbage 293.3 beet 169.1-175.9 carrot 53.2-54.6 parsley root 101.9-103.5 onion 170.2-172.4 Wheat flour 6.8 tomato paste in terms of 30% solids content 4.6 acetic acid in terms of 80% concentration 0.2 sugar 6.8 salt eighteen black pepper 0.2 Bay leaf 0.08 fish stock before the release of the target product 1000