RU2566184C1 - "fresh cabbage shchi" preserved product preparation method - 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, fresh ornamental cabbages chopping and freezing, rutabaga cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in cooking fat, goose meat, leek and greens cutting, wheat flour sauteing, the listed components mixing with tomato paste, salt, black hot 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.

A known method of preparing a canned product "cabbage soup from fresh cabbage", which includes preparing the recipe components, shredding and freezing fresh cabbage, cutting and blanching turnips, cutting and sautéing carrots, parsley and onions in cooking oil, cutting goose meat, leek and greens, the passage of wheat flour, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2295887 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 preparing the canned product “Cabbage soup from fresh cabbage”, which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting goose meat, leek and greens, the passage of wheat flour, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to and To the invention in the composition of the mixture, rutabaga is additionally used, which is pre-cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

goose 625 cooking oil 24.2 decorative cabbage 612.2 swede 80 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 leek 52 greenery 12.5 Wheat flour 12 tomato paste, in terms of 30% solids content thirty salt eighteen black pepper 0.2 Bay leaf 0.1 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 fresh ornamental cabbage is chopped and frozen.

Prepared rutabaga is cut and blanched in hot water.

Prepared carrots, parsley root and onions are chopped and sautéed in cooking oil.

Prepared goose meat, leek and greens are chopped.

Prepared wheat flour passer.

The listed components in the recipe ratio are mixed with tomato paste, salt and ground pepper, black 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 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)

A method of preparing a canned product "Fresh cabbage cabbage soup", which includes preparing the recipe components, chopping and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting goose meat, leeks and herbs, sautéing wheat flour, mixing the listed components with tomato paste, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture is additional but using swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:
goose 625 cooking oil 24.2 decorative cabbage 612.2 swede 80 carrot 100-102.6 parsley root 26-26.4 onion 96-97.2 leek 52 greenery 12.5 Wheat flour 12 tomato paste, in terms of 30% solids content thirty salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000