RU2565924C1 - Method to produce preserves "borsch chernigovskiy" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, parsley root and onions cutting and sauteing in rendered fat, blanching and cutting of beet root, chopping and freezing of fresh ornamental cabbage, cutting of beef, apples, tomatoes and herbs, boiling of beans to increase mass by 150%, mixing of specified components with sour cream, tomato paste, acetic acid, salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation. At the same time within the mix they additionally use lagenaria, which is first cut and sauteed in rendered fat, and ornamental cabbage.

EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

There is a known method for producing canned food "Chernigovsky Borsch", which involves preparing the recipe components, cutting and sautéing vegetable marrow, parsley and onion root in melted fat, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting and freezing tomatoes, cutting beef and greens, boiling beans with a mass increase of 150%, mixing the listed ingredients with sour cream, tomato paste, acetic acid, salt, black pepper and bay leaf ohm, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2302173 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 of producing canned food “Chernihiv Borsch”, which involves preparing the recipe components, cutting and sautéing parsley and onion root in melted fat, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting beef , apples, tomatoes and greens, cooking until the mass is increased by 150% beans, mixing the listed components with sour cream, tomato paste, acetic acid, salt, black pepper and bay leaf, packing get frit and bone broth, sealing and sterilization, according to the invention in the mixture additionally used lagenariyu which had been previously cut and Passer in the melted fat, and ornamental cabbage, and components used in the following ratio costs pbw .:

beef 112.7-115.9 melted fat 16 potatoes 204.8-216 decorative cabbage 300 beet 148.8-154.8 parsley root 14.9-15.2 onion 32.8-33.2 apples 69 lagenaria 65,4 tomatoes 23 beans 16 greenery 25 sour cream 24 tomato paste, in terms of 30% solids content 5.3 acetic acid, in terms of 80% concentration 0.3 salt eighteen black pepper 0.2 Bay leaf 0.08 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 lagenaria, parsley root and onions are cut and sautéed in melted fat.

Prepared potatoes are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared beef, apples, tomatoes and greens are chopped.

Prepared beans are boiled until mass increase by 150%.

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

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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 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 "Konservlodozyot", 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)

The method of producing canned food "Chernigov Borsch", which includes preparing the recipe components, cutting and sautéing parsley root and onion in melted fat, cutting and blanching potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting beef, apples, tomatoes and greens cooking until beans are increased by 150%, mixing the listed ingredients with sour cream, tomato paste, acetic acid, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, seal sterilization and sterilization, characterized in that the mixture additionally uses lagenaria, which is pre-cut and sautéed in melted fat, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
beef 112.7-115.9 melted fat 16 potatoes 204.8-216 decorative cabbage 300 beet 148.8-154.8 parsley root 14.9-15.2 onion 32.8-33.2 apples 69 lagenaria 65,4 tomatoes 23 beans 16 greenery 25 sour cream 24 tomato paste, in terms of 30% solids content 5.3 acetic acid, calculated on 80% concentration 0.3 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000