RU2576896C1 - Method for production of preserved "scotch cabbage soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of canned concentrates of first lunch dishes. Method envisages preparation of recipe components, fresh ornamental cabbage chopping and freezing, bulb onions chopping, beef and parsley cutting, mixing the listed components with oat flour, salt, black hot pepper and laurel leaf, packing produced mixture and bone broth, sealing and sterilisation.

EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.

1 cl

Description

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

A known method of producing canned food "Scottish cabbage soup", which includes preparing the recipe components, shredding and freezing fresh white cabbage and onions, cutting beef and parsley, mixing these components with oatmeal, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization (RU 2300983 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 for the production of canned food “Scottish cabbage soup”, which involves preparing the recipe, chopping and freezing fresh cabbage, chopping onions, cutting beef and parsley, mixing these ingredients with oat flour, salt, black pepper bitter and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio poisons wt. hours:

beef 211.3-217.4 decorative cabbage 937.5 onion 46.8-47.4 parsley 12.5 oat flour thirty salt eighteen black pepper 0.2 Bay leaf 0.04 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 onion chopped.

Prepared beef and parsley are chopped.

The listed components in the recipe ratio are mixed with oat flour, 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 consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

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 "Scottish cabbage soup", which includes preparing the recipe components, shredding and freezing fresh cabbage, chopping onions, cutting beef and parsley, mixing these components with oatmeal, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
beef 211.3-217.4 decorative cabbage 937.5 onion 46.8-47.4 parsley 12.5 oat flour thirty salt eighteen black pepper 0.2 Bay leaf 0.04 bone broth before the release of the target product 1000