RU2567361C1 - "bogatye shchi" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. One performs beef, brined mushrooms, parsley, dill and celery greens, carrots, white vegetables and bulb onions cutting. Fresh ornamental cabbages are chopped and frozen. Dried ceps are cooked, separated from broth and cut. Potatoes and rutabaga are cut and blanched; garlic is strained. The listed components are mixed with butter, acetic acid, salt and CO₂-extract of allspice, marjoram and laurel leaf. The obtained mixture and mushroom broth are packed, sealed and sterilised.

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.

There is a method of producing canned food "Cabbage rich", which includes the preparation of recipe components, cutting beef, pickled mushrooms, parsley, dill and celery, carrots, white roots and onions, chopping and freezing fresh cabbage, cooking, separation from the broth and cutting dried cep, cutting and blanching potatoes and turnips, rubbing garlic, mixing these components with butter, acetic acid, salt and CO ₂ extracts of sweet pepper, oregano and leafs, packing poluch frit and mushroom broth, sealing and sterilizing (RU 2282384 C1, 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 “Cabbage rich”, which involves preparing the recipe components, cutting beef, salted mushrooms, parsley, dill and celery, carrots, white roots and onions, chopping and freezing fresh cabbage, cooking, separating cutting from the broth and dried cep, cutting and blanching of potato, garlic wiping, mixing these components with butter, acetic acid, salt and CO ₂ extracts of sweet pepper, oregano and bay leaf, Faso ku resulting mixture and mushroom broth, sealing and sterilization, according to the invention in the mixture additionally used swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs wt. hours:

beef 422.5-434.8 butter 8.8 decorative cabbage 375 dried porcini mushrooms 8.8 salted mushrooms 40 potatoes 41-43,2 carrot 35.1-36 swede 34.7 white roots 39.8-40.5 onion 65.5-66.4 garlic 5.1-5.4 parsley 12.5 dill greens 12.5 celery greens 12.5 acetic acid in terms of 80% concentration 0.6 salt eighteen CO ₂ extract of allspice 0.002 Marjoram CO ₂ Extract 0.02 CO ₂ extract leafs 0.004 mushroom broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beef, salted mushrooms, parsley, dill and celery, carrots, white roots and onions are chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared dried porcini mushrooms are boiled, separated from the broth and cut.

Prepared potatoes and rutabaga are cut and blanched in hot water.

The prepared garlic is mashed.

The listed components are mixed in a recipe ratio with melted butter, acetic acid, salt and CO ₂ extracts of allspice, marjoram and bay leaf.

The resulting mixture and mushroom 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid 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)

A method of producing canned food "Cabbage rich", which includes preparing the recipe components, cutting beef, salted mushrooms, parsley, dill and celery, carrots, white roots and onions, chopping and freezing fresh cabbage, cooking, separating from the broth and cutting dried porcini mushrooms , cutting and blanching of potato, garlic wiping, mixing these components with butter, acetic acid, salt and CO ₂ extracts of sweet pepper, oregano and bay leaf, and packing the resulting mixture of fungal broth , Sealing and sterilization, characterized in that the mixture additionally used swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs wt. hours:
beef 422.5-434.8 butter 8.8 decorative cabbage 375 dried porcini mushrooms 8.8 salted mushrooms 40 potatoes 41-43,2 carrot 35.1-36 swede 34.7 white roots 39.8-40.5 onion 65.5-66.4 garlic 5.1-5.4 parsley 12.5 dill greens 12.5 celery greens 12.5 acetic acid in terms of 80% concentration 0.6 salt eighteen CO ₂ extract of allspice 0.002 Marjoram CO ₂ Extract 0.02 CO ₂ extract leafs 0.004 mushroom broth until the desired product 1000