RU2568744C1 - Method for production of preserves "borsch with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in fat, potatoes straining, beet-roots blanching and cutting, fresh cabbages chopping and freezing, greens cutting. One mixes the listed components with beef mince, tomato paste, salt, citric acid, black hot pepper and laurel leaf. Then the produced mixture and bone broth are packed. Then one performs sealing and sterilisation. One uses ornamental cabbages. The components are used at the following expenditure ratio, weight parts: beef mince - 151.5; fat - 12.6; potatoes - 181.8-191.5; beet-roots - 120.2 - 125; ornamental cabbages - 178.2; carrots - 41.3-42.4; bulb onions - 38.8-39.3; greens - 5.4; tomato paste in conversion to 30% dry substances content- 50.5; salt - 20.2; citric acid - 6.1; black hot pepper - 2; laurel leaf - 1; bone broth till the target product yield is equal to 1000.

EFFECT: production of 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 for producing canned food "Borsch with meat", which includes preparing the recipe components, cutting and sautéing carrots and onions in fat, wiping potatoes, blanching and cutting beets, chopping and freezing fresh white cabbage, cutting greens, mixing the listed ingredients with ground beef, tomato paste, salt, citric acid, bone broth, black pepper and bay leaf, packaging the resulting mixture, sealing and sterilization (RU 2277828 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 with meat”, which involves preparing the recipe components, cutting and sautéing carrots and onions in fat, wiping potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting greens, mixing the above components with ground beef, tomato paste, salt, citric acid, bitter black and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use ornamental cabbage, and the components are used in the following ratio of costs, wt. hours:

ground beef 151.5 fat 12.6 potatoes 181.8-191.5 beet 120.2-125 decorative cabbage 178.2 carrot 41.3-42.4 onion 38.8-39.3 greenery 5,4 tomato paste, in terms of 30% solids content 50,5 salt 20,2 lemon acid 6.1 black pepper 2 Bay leaf one 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 fat.

Prepared potatoes are wiped.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared greens are cut.

The listed components in the recipe ratio are mixed with ground beef, tomato paste, salt, citric acid and ground black pepper with 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 - 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 meat "Borsch with meat", which includes preparing the recipe components, cutting and sautéing carrots and onions in fat, wiping potatoes, blanching and cutting beets, chopping and freezing fresh cabbage, cutting greens, mixing the listed ingredients with ground beef, tomato paste , salt, citric acid, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used creep in the following ratio of costs, wt. hours:
ground beef 151.5 fat 12.6 potatoes 181.8-191.5 beet 120.2-125 decorative cabbage 178.2 carrot 41.3-42.4 onion 38.8-39.3 greenery 5,4 tomato paste, in terms of 30% solids content 50,5 salt 20,2 lemon acid 6.1 black pepper 2 Bay leaf one bone broth before the release of the target product 1000