RU2565965C1 - Method to produce preserves "soup from vegetables with scallop" - 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, carrots and onions cutting and sauteing in vegetable oil, cutting and blanching of potatoes, chopping and freezing of fresh ornamental cabbage, cutting of scallop fillet, squashes and parsley, mixing of specified components with preserved green peas, tomato paste, salt, black pepper and bayleaf, packing of produced mix and bone broth, sealing and sterilisation.

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.

A known method of producing canned food "Soup of vegetables with scallop", which includes preparing the recipe, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, shredding and freezing fresh white cabbage, cutting scallop fillet, zucchini and parsley , mixing the listed components with canned green peas, tomato paste, drinking water, salt, black pepper and bay leaf, packing the mixture, sealing and erased implementation (RU 2278596 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 for producing canned food “Vegetable soup with scallop”, which involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting scallop fillet and parsley, mixing the listed components with canned green peas, tomato paste, salt, black pepper and bay leaf, packing the mixture and drinking water, sealing and sterilization, according to the invention, the squash, which are pre-cut, and decorative cabbage are additionally used in the mixture, and the components are used in the following ratio of costs, parts by weight:

scallop 1327.7 vegetable oil 60 potatoes 399-420.8 decorative cabbage 306.1 carrot 150-153.8 onion 72-72.9 squash 225 canned green peas 138 parsley 21 tomato paste, in terms of 30% solids content 24 salt eighteen black pepper 0.6 Bay leaf 0.2 water 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 vegetable oil.

Prepared potatoes are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared scallop fillet, squash and parsley cut.

The listed components in the recipe ratio are mixed with canned green peas, tomato paste, salt and ground pepper, black bitter and bay leaves.

The resulting mixture and drinking water 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 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)

The method of obtaining canned vegetables "Soup of vegetables with scallops", which includes preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting scallop fillet and parsley, mixing the listed components with canned green peas, tomato paste, salt, black pepper and bay leaf, packaging of the mixture and drinking water, sealing and sterilization, characterized in that in the composition of the mixture additionally use squash, which are pre-cut, and decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
scallop 1327.7 vegetable oil 60 potatoes 399-420.8 decorative cabbage 306.1 carrot 150-153.8 onion 72-72.9 squash 225 canned green peas 138 parsley 21 tomato paste, in terms of 30% solids content 24 salt eighteen black pepper 0.6 Bay leaf 0.2 water before the release of the target product 1000