RU2565996C1 - Method for manufacture of preserves "borsch with beans" - 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 are cut and sauteed in butter; potatoes are cut and blanched, beet-roots are cut and stewed in bone broth with addition of animal fat, tomato paste and acetic acid. Then fresh ornamental cabbages are chopped and frozen. Beans are soaked and cooked in bone broth; meat is cut. The listed components are mixed with salt, black hot pepper, red sweet pepper and laurel leaf. The obtained mixture is packed, sealed and sterilised.

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 "Borsch with beans", which includes preparing the recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, cutting and stewing in bone broth with the addition of animal fat, tomato paste and beetroot acid, shredder and freezing fresh white cabbage, soaking and cooking beans in bone broth, cutting meat, mixing the listed ingredients with salt, bitter black pepper, red pepper and bay leaf, packing the floor mixture, sealing and sterilization (RU 2278577 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 the production of canned food “Borsch with beans”, which involves preparing the recipe components, cutting and sautéing carrots and onions in cow oil, cutting and blanching potatoes, cutting and stewing in bone broth with the addition of animal fat, tomato paste beet and acetic acid, shredding and freezing fresh cabbage, soaking and boiling in bean bone broth, cutting meat, mixing the listed ingredients with salt, bitter black pepper, red pepper and bay leaf ohm, packing the resulting mixture, sealing and sterilization, according to the invention, use decorative cabbage and red sweet pepper, and the components are used in the following ratio of costs, wt. hours:

meat 241.7-315.9 animal fat 40.8 cow butter 22 beans 62,4 potatoes 256-27 decorative cabbage 275.4 beet 248-258 carrot 46.8-48 onion 46.8-47.4 tomato paste, in terms of 30% solids content 43.9 acetic acid, calculated on 80% concentration 0.81 salt 20,4 black pepper 0.26 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 potatoes are cut and blanched in hot water.

Prepared beets are cut and stewed in bone broth with the addition of animal fat, tomato paste and acetic acid.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared beans are soaked in boiled in bone broth until tender.

Prepared meat is cut.

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

The resulting mixture is packaged, 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 for the estimated laying of 200 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 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 ″ 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)

Method for the production of canned food “Borsch with beans”, which includes preparing the recipe components, cutting and sautéing carrots and onions in cow's oil, cutting and blanching potatoes, cutting and stewing in bone broth with the addition of animal fat, tomato paste and beetroot acid, shredder and freezing fresh cabbage, soaking and boiling bean in bone broth, cutting meat, mixing the listed ingredients with salt, bitter black pepper, red pepper and bay leaf, packing the resulting mixture, sealing tion and sterilization, characterized in that the decorative cabbage and red bell peppers and the components used in the following ratio, wt costs. hours:
meat 241.7-315.9 animal fat 40.8 cow butter 22 beans 62,4 potatoes 256-27 decorative cabbage 275.4 beet 248-258 carrot 46.8-48 onion 46.8-47.4 tomato paste, in terms of 30% solids content 43.9 acetic acid, calculated on 80% concentration 0.81 salt 20,4 black pepper 0.26 sweet red pepper 0.74 Bay leaf 0.4 bone broth before the release of the target product 1000