RU2582787C1 - Method for production of preserved "tongue with cabbages and white main sauce" - Google Patents
Method for production of preserved "tongue with cabbages and white main sauce" Download PDFInfo
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- RU2582787C1 RU2582787C1 RU2015107931/13A RU2015107931A RU2582787C1 RU 2582787 C1 RU2582787 C1 RU 2582787C1 RU 2015107931/13 A RU2015107931/13 A RU 2015107931/13A RU 2015107931 A RU2015107931 A RU 2015107931A RU 2582787 C1 RU2582787 C1 RU 2582787C1
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- Prior art keywords
- tongue
- sauce
- cabbage
- blanching
- straining
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов "Язык с капустой и белым основным соусом", предусматривающий подготовку рецептурных компонентов, резку, бланширование и протирку белых кореньев, бланширование и протирку моркови, протирку репчатого лука, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов с костным бульоном, солью, перцем черным горьким и лавровым листом с получением соуса, шинковку и замораживание свежей белокочанной капусты, ошпарку, очистку от кожи и резку языка, фасовку языка, капусты и соуса, герметизацию и стерилизацию (RU 2296476 C1, 2007).A known method for the production of canned food "Tongue with cabbage and white main sauce", which provides for the preparation of recipe components, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, passing wheat flour in ghee, mixing the listed components with bone broth, salt, bitter black pepper and bay leaf to obtain a sauce, chop and freeze fresh white cabbage, scalding, peeling and cutting the tongue, packing the tongue, cabbage and sauce, g etizatsiyu and sterilization (RU 2296476 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервов "Язык с капустой и белым основным соусом", предусматривающем предусматривающий подготовку рецептурных компонентов, резку, бланширование и протирку белых кореньев, бланширование и протирку моркови, протирку репчатого лука, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов с костным бульоном, солью, перцем черным горьким и лавровым листом с получением соуса, шинковку и замораживание свежей капусты, ошпарку, очистку от кожи и резку языка, фасовку языка, капусты и соуса, герметизацию и стерилизацию, согласно изобретению используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned food “Tongue with cabbage and white main sauce”, which provides for the preparation of recipe components, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, sautéing wheat flour in ghee, mixing the listed components with bone broth, salt, bitter black pepper and bay leaf to obtain sauce, shredding and freezing fresh cabbage, scalding, peeling and cutting the tongue, packing of tongue, cabbage and sauce, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные белые коренья нарезают, бланшируют и протирают.Prepared white roots are cut, blanched in and wiped.
Подготовленную морковь бланшируют и протирают.Prepared carrots are blanched and wiped.
Подготовленный репчатый лук протирают.Prepared onions are wiped.
Подготовленную пшеничную муку пассеруют в топленом масле.Prepared wheat flour is sautéed in ghee.
Перечисленные компоненты в рецептурном соотношении смешивают с костным бульоном, солью и молотыми перцем черным горьким и лавровым листом с получением соуса.The listed components in the recipe ratio are mixed with bone broth, salt and ground pepper, black bitter and bay leaves to obtain a sauce.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленный язык ошпаривают, очищают от кожи и нарезают.The prepared tongue is scalded, peeled and cut.
Язык, капусту и соус расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The tongue, cabbage and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Минимальный расход языка соответствует использованию языка свиного, а максимальный соответствует использованию языка бараньего. Расход прочих видов языка занимает промежуточное положение и определяется с учетом норм отходов и потерь на расчетную закладку 490 кг на 1 т целевого продукта. Остальные приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab of 490 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.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
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RU2015107931/13A RU2582787C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "tongue with cabbages and white main sauce" |
Applications Claiming Priority (1)
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RU2015107931/13A RU2582787C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "tongue with cabbages and white main sauce" |
Publications (1)
Publication Number | Publication Date |
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RU2582787C1 true RU2582787C1 (en) | 2016-04-27 |
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RU2015107931/13A RU2582787C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "tongue with cabbages and white main sauce" |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2259794C1 (en) * | 2004-02-12 | 2005-09-10 | Открытое акционерное общество "Аромарос-М" | Method for producing of jellied meat product with complex food additive "crystal" (versions) |
UA16151U (en) * | 2006-03-07 | 2006-07-17 | King Lion Foods Ltd Liability | Canned meat and vegetables "yazyk pid frantsuzkym sousom" (tongue under the french sauce) |
RU2296476C1 (en) * | 2005-10-20 | 2007-04-10 | Олег Иванович Квасенков | Method for production of canned goods from tongue and vegetables |
RU2297779C1 (en) * | 2006-03-09 | 2007-04-27 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Method for producing of meat-and-vegetable canned foods by "keep-fresh" process and meat-and-vegetable canned foods |
-
2015
- 2015-03-10 RU RU2015107931/13A patent/RU2582787C1/en active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2259794C1 (en) * | 2004-02-12 | 2005-09-10 | Открытое акционерное общество "Аромарос-М" | Method for producing of jellied meat product with complex food additive "crystal" (versions) |
RU2296476C1 (en) * | 2005-10-20 | 2007-04-10 | Олег Иванович Квасенков | Method for production of canned goods from tongue and vegetables |
UA16151U (en) * | 2006-03-07 | 2006-07-17 | King Lion Foods Ltd Liability | Canned meat and vegetables "yazyk pid frantsuzkym sousom" (tongue under the french sauce) |
RU2297779C1 (en) * | 2006-03-09 | 2007-04-27 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Method for producing of meat-and-vegetable canned foods by "keep-fresh" process and meat-and-vegetable canned foods |
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