RU2566627C1 - Method for production of preserved product "fresh cabbage shchi with potatoes" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh ornamental cabbages chopping and freezing, potatoes and rutabaga cutting and blanching, carrots, parsley roots and bulb onions cutting and sauteing in culinary fat, meat, leek and greens cutting. Then one performs 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 manufacture new preserves with usage of non-traditional vegetal raw materials.

Description

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

A known method of producing a canned product "cabbage soup from fresh cabbage with potatoes", which includes preparing the recipe components, shredding and freezing fresh white cabbage, cutting and blanching potatoes and turnips, cutting and sautéing carrots, parsley and onions in cooking oil, cutting meat, leek and greens, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the mixture and bone broth, sealing and sterilization (RU 2295890 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved in that in the method for the production of the canned product "Cabbage soup with fresh potatoes", which involves preparing the recipe components, chopping and freezing fresh cabbage, cutting and blanching the potatoes, cutting and sautéing carrot, parsley and onion in cooking oil, cutting meat, leek and herbs, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention, rutabaga, which is pre-cut and blanched, and decorative cabbage are additionally used in the mixture, and the components are used in the following ratio of costs, wt. hours:

meat 241-315 cooking oil 12,2 decorative cabbage 306.1 potatoes 160-168.8 swede 40 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 leek 26 greenery 12.5 tomato paste, in terms of 30% solids content fifteen 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 potatoes and rutabaga are cut and blanched in hot water.

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

Prepared meat, leek and greens are chopped.

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 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 per design tab 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 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 - M .: APPP Konservplodozyach, 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 product "cabbage soup with fresh potatoes", which includes preparing the recipe, chopping and freezing fresh cabbage, cutting and blanching potatoes, cutting and sautéing carrots, parsley and onion roots, cutting meat, leek and greens, mixing the listed components with tomato paste, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture For further use swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:
meat 241-315 cooking oil 12,2 decorative cabbage 306.1 potatoes 160-168.8 swede 40 carrot 50-51.3 parsley root 13-13.2 onion 48-48.7 leek 26 greenery 12.5 tomato paste, in terms of 30% solids content fifteen salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000