RU2565909C1 - Method for production of preserves "moscow borsch" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat, ham and Vienna sausages cutting, the listed components mixing with tomato paste, salt, black hot pepper, red sweet pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: invention allows to produce 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 "Moscow Borsch", which includes preparing the recipe components, cutting and sautéing carrots and onions in cow oil, blanching and cutting beets, chopping and freezing fresh white cabbage, sautéing wheat flour, cutting meat, ham and sausages, mixing the above components with bone broth, tomato paste, salt, bitter black pepper, red pepper and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2278575 C2, 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 producing canned food “Moscow Borsch”, which involves preparing the recipe, cutting and sautéing carrots and onions in cow's butter, blanching and cutting beets, chopping and freezing fresh cabbage, sautéing wheat flour, cutting meat, ham and sausages, mixing the listed components with tomato paste, salt, bitter black pepper, red pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to finding use decorative cabbage and sweet red pepper, and the components are used in the following ratio of costs, parts by weight:

meat 154-283.5 ham 70.8 sausages 61.2 cow butter 22 decorative cabbage 775 beet 248-258 carrot 46.8-48 onion 46.8-47.4 Wheat flour 21 tomato paste, in terms of 30% solids content 43.9 salt 20,4 black pepper 0.86 sweet red pepper 0.74 Bay leaf 0.4 bone 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 and onions are chopped and sautéed in cow butter.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared wheat flour passer.

Prepared meat, ham and sausages are chopped.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground black bitter pepper, sweet red pepper and bay leaf.

The resulting mixture and bone 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 minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 120 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life 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. - А .: APPP Konservplodoizomat, 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 "Moscow Borsch", which includes preparing recipes, cutting and sautéing carrots and onions in cow's butter, blanching and cutting beets, chopping and freezing fresh cabbage, sautéing wheat flour, cutting meat, ham and sausages, mixing the listed ingredients with tomato paste, salt, bitter black pepper, red pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use a decorative cap mouth and red pepper are sweet, and the components are used in the following ratio of costs, wt. hours:
meat 154-283.5 ham 70.8 sausages 61.2 cow butter 22 decorative cabbage 775 beet 248-258 carrot 46,848 onion 46.8-47.4 Wheat flour 21 tomato paste, in terms of 30% solids content 43.9 salt 20,4 black pepper 0.86 sweet red pepper 0.74 Bay leaf 0.4 bone broth before the release of the target product 1000