RU2565991C1 - Method for production of preserves "navy-style 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, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages shredding and freezing, wheat flour sauteing, smoked meat and greens cutting. Then one performs the listed components mixing with salt, black hot pepper, red sweet pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method 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.

There is a known method for producing canned food "Borsch Navy", which involves preparing recipes, cutting and sautéing carrots and onions in cow's butter, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh cabbage, sautéing wheat flour, and cutting smoked meat greens, mixing the listed components with bone broth, salt, bitter black pepper, red pepper and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2278576 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 “Borsch Navy”, which involves preparing the recipe components, cutting and sautéing carrots and onions in cow butter, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh cabbage, sautéing wheat flour , cutting smoked meat and greens, mixing the listed components with salt, bitter black pepper, red pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage and sweet red pepper, and the components are used in the following ratio of costs, parts by weight:

smoked meat 236-246 cow butter 22 potatoes 384-405 decorative cabbage 400 beet 248-258 carrot 46.8-48 onion 46.8-47.4 greenery 25 Wheat flour 21 salt 20,4 black pepper 1.24 sweet red pepper 0.84 Bay leaf 0.8 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

oil.

Prepared potatoes 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.

Prepared smoked meat and greens are chopped.

The listed components in the recipe ratio are mixed with salt and ground black pepper, bitter 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 consumption of smoked meat corresponds to the use of ham or boneless ham, and the maximum corresponds to the use of loin or brisket. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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 for producing canned food "Borsch Navy", which involves preparing recipes, cutting and sautéing carrots and onions in cow's butter, cutting and blanching potatoes, blanching and slicing beets, chopping and freezing fresh cabbage, sautéing wheat flour, cutting smoked meat and greens, mixing the listed components with salt, bitter black pepper, red pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decor sweet cabbage and red pepper are sweet, and the components are used in the following ratio of costs, wt. hours:
smoked meat 236-246 cow butter 22 potatoes 384-405 decorative cabbage 400 beet 248-258 carrot 46.8-48 onion 46.8-47.4 greenery 25 Wheat flour 21 salt 20,4 black pepper 1.24 sweet red pepper 0.84 Bay leaf 0.8 bone broth before the release of the target product 1000