RU2561165C1 - Method for production of preserves "borsch with dried plums and mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, dried ceps soaking, cooking, separation from the broth and cutting, wheat flour sauteing, goose meat, dried plums and greens cutting. One mixes the listed components with tomato paste, acetic acid, sugar, 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.

A known method of preparing canned food "Borsch with prunes and mushrooms", which includes preparing the recipe, cutting and sautéing carrots, parsley and onions in cooking oil, blanching and cutting beets, shredding and freezing fresh cabbage, soaking, cooking, separating from the broth and cutting dried porcini mushrooms, storing wheat flour, cutting goose, prunes and herbs, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaves, packaging the resulting mixture and mushroom broth, sealing and sterilization (RU 2289961 C1, 2006).

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 preparing canned food “Borsch with prunes and mushrooms”, which involves preparing the recipe, cutting and sautéing carrots, parsley and onions in cooking oil, blanching and cutting beets, chopping and freezing fresh cabbage, soaking, cooking, separating from the broth and cutting dried porcini mushrooms, storing wheat flour, cutting goose, prunes and herbs, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, pepper ernym bitter and bay leaf, and packing the resulting mixture of fungal broth, sealing and sterilization, the invention is used a decorative cabbage, and components used in the following ratio costs pbw .:

goose 1006.3 cooking oil twenty decorative cabbage 306.1 beet 200-317.4 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 1,2 sugar twenty salt eighteen black pepper 0.6 Bay leaf 0.4 mushroom broth 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 cooking oil.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

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

Prepared wheat flour passer.

Prepared goose, prunes and greens are cut.

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 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 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)

A method of preparing canned food “Borsch with prunes and mushrooms”, which involves preparing the recipe, cutting and sautéing carrots, parsley and onions in cooking oil, blanching and cutting beets, chopping and freezing fresh cabbage, soaking, cooking, separating from the broth and cutting dried porcini mushrooms, the passage of wheat flour, cutting goose, prunes and herbs, mixing the listed components with tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, bean to the resulting mixture and mushroom broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
goose 1006.3 cooking oil twenty decorative cabbage 306.1 beet 200-317.4 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 dried porcini mushrooms twenty prunes 80 greenery 12.5 Wheat flour twenty tomato paste, in terms of 30% solids content twenty acetic acid, calculated on 80% concentration 1,2 sugar twenty salt eighteen black pepper 0.6 Bay leaf 0.4 mushroom broth before the release of the target product 1000.