RU2822773C1 - Vegetable soup preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of preparation of first courses, in particular, sauteed soups. Disclosed is vegetable soup preparation method, including initial raw material pretreatment, namely washing, calibration, peeling, cutting of potatoes, peeling, chopping and sautéing onions and carrots with addition of tomato puree and fats, wherein additionally initial raw material includes cut beef with size of 0.5×0.5 cm, all initial raw materials are subjected to shock freezing in "Abat" lyophilic chamber, where the products envisaged by the recipe are separately frozen to a temperature of -15 °C and held for 2 hours, then in lyophilic chamber "Abat" for the same products for drying, temperature is increased to 45 °C for potatoes for 9 hours, for beef for 10 hours and for onions and carrots, cut into cubes 0.5×0.5 cm and mixed with tomato puree, for 10 hours, further, making sets of components dried by shock freezing, with addition of seasonings to each package, then package with set of components is evacuated at following ratio of components wt.%: potatoes – 57; carrots 5; bulb onions 5; tomato puree 2; fats 1; beef 29; seasoning 1.

EFFECT: invention allows to produce a semi-finished product of the first course and provides for extension of storage life with preservation of nutrients from initial raw materials.

1 cl, 2 tbl, 2 ex

Description

The invention relates to a technology for preparing lunch first courses, in particular, dressing soups.

A soup concentrate for dietary preventive nutrition is known (RF Patent No. 2710077, 2019), containing the following amount of initial components, wt. %: hydrolyzed vegetable protein 20.33-35.56; beef extract 30.05-55.21; monosodium glutamate 0.05-2.5; vegetable fat 14.55-20.39; caramel 2.26-5.44; citric acid 1.63-2.78; lovage 5.58-10.53; hawthorn extract 0.11-0.31; dihydroquercetin 0.05-0.21; vitamin C 0.11-0.36. The soup concentrate is enriched with vitamins and has high organoleptic properties.

The disadvantages of this known method are the short shelf life of the finished product and the low content of plant fibers.

There is a known method for producing canned soup “Potato blocks” (RF Patent No. 2329725, 2007), which involves cutting and blanching potatoes, onions and celery root, cutting and freezing greens, cutting beef, mixing the listed components without access of oxygen with table salt and caraway seeds, packaging the resulting mixture and bone broth, sealing and sterilization. This makes it possible to obtain new canned food that has increased digestibility compared to a similar culinary dish.

The invention allows for long-term storage of a canned product, but due to the need to sterilize the semi-finished product obtained in this way in order to avoid spoilage, the cost increases and the nutritional value of the finished product decreases.

The closest to the proposed method is the method of preparing first courses (RF Patent No. 2496388, 2012), the essence of which is the pre-processing of the raw materials, namely washing, sizing, cleaning, cutting vegetables, sautéing them with the addition of fats, tomato puree, if provided for in the recipe of this dish, and/or washing of cereals and legumes. In this method, the components of the dish are individually processed with hot steam until cooked, after which they are placed in a separate sealed container and sent to a low-temperature chamber, where they are cooled to a temperature of 15-20°C, and then frozen at a temperature of -18°C for 6-9 hours. depending on the volume of the container and the method of cutting the component, then weigh the amount of each component required to obtain one serving of the finished dish and place the assembled sets of frozen components into sealed packaging with the addition of salt, spices, herbs in accordance with the recipe, sealed packaging and vacuum -worlding. The invention makes it possible to reduce energy costs during the storage of semi-finished first courses and reduce production space due to the absence of the need to freeze the liquid fraction.

However, the disadvantages of this known method are the short shelf life of the finished product and the low preservation of nutrients in the finished dish.

The technical result of the invention is to obtain a semi-finished first course product with a long shelf life while maintaining the amount of nutrient content from the original raw material.

The technical result is achieved by the fact that in the method of preparing vegetable soup, including pre-processing of the raw materials, namely washing, sizing, peeling, slicing potatoes, peeling, chopping and sautéing onions and carrots with the addition of tomato puree and fats, according to the invention the raw materials additionally include includes chopped beef measuring 0.5×0.5 cm, all raw materials are subjected to shock freezing in the Abat freeze-drying chamber, where the products specified in the recipe are individually frozen to a temperature of -15°C and kept for 2 hours, then in the freeze-dryer In the “Abat” chamber for the same products, for the purpose of drying, the temperature is increased to 45 ° C for potatoes for 9 hours, for beef for 10 hours and for onions and carrots, cut into 0.5 × 0.5 cm cubes and mixed with tomato puree for 10 hours, then make up sets of components dried by blast freezing, with seasonings added to each package, then the package with the set of components is vacuumized at the following ratio of components, wt. %:

potato 57; carrot 5; bulb onions 5; tomato puree 2; fats 1; beef 29; seasoning 1.

The novelty of the proposed proposal is due to the fact that vegetable soup prepared by the stated method retains more nutrients from the original raw materials, and also has a longer shelf life, making beef soup suitable for feeding people in extreme conditions, for example, for the military or sailors long-distance voyage.

The declared method of preparing vegetable soup meets the criterion of “industrial applicability”, since it can be prepared in any food production facility.

The method of preparing vegetable soup is as follows

Pre-processing of the raw materials is carried out, namely washing, sizing, peeling, cutting potatoes into 1×1 cm cubes, peeling, chopping onions and carrots with the addition of tomato puree and fats, cutting beef into 0.5×0.5 cm sizes, chopped vegetables and the meat is sautéed and all raw materials are subjected to shock freezing in the Abat freeze-drying chamber, where the products specified in the recipe are frozen to a temperature of -15°C and kept for 2 hours, then the temperature is gradually increased for each product according to Table 1.

Next, sets of dried components are made with seasoning added to each package, then the package with the set of components is vacuum-sealed.

The seasoning used in this method consists of table salt, chopped parsley and ground black pepper, taken in a ratio of 3:5:1.

Blast freezing refers to a freezing process that involves three temperature ranges at the center of the product. First, the product is cooled from +20°C to 0°C. In this case, the decrease in temperature occurs in proportion to the amount of heat removal work. Next comes the second phase, during which the temperature drops from 0 to -5°C. At this stage, a transition from the liquid phase to the solid phase occurs. In this case, the work on heat extraction is quite significant, but the temperature of the product itself practically does not change. At this time, most of the product liquid crystallizes. The final stage is to lower the temperature from -5°C to -18°C. At this stage, the temperature drops again in proportion to the operation of the freezing unit. This technology allows you to maintain the quality of food without destroying or disrupting molecular bonds. Speeding up freezing modes: cooling, freezing and re-freezing is possible thanks to two ways to increase the rate of heat removal: the temperature is immediately reduced to -30°C - 35°C, while at the same time accelerated movement of cold air is ensured. Thus, the product does not freeze gradually (from the edges to the center), but evenly.

To confirm the effectiveness of the claimed method, production experiments were carried out, which are presented in examples 1 and 2.

Example 1 presents the proposed method, example 2 a prototype.

Example 1.

A product calculation was made of the amount of raw materials required for preparation, required in accordance with the selected recipe. The raw materials are pre-processed, namely washed, calibrated, peeled potatoes, onions, carrots. Afterwards, the carrots and onions are cut into small cubes 0.5×0.5 cm, the potatoes are cut into cubes 1×1 cm, the beef is also cut into 0.5×0.5 cm, the chopped vegetables and meat are sautéed. Onions and carrots are mixed with tomato paste and fats. All raw materials are subjected to shock freezing in the Abat freeze-drying chamber, where the products specified in the recipe are frozen to a temperature of -15 ° C and kept for 2 hours, then the temperature for each product is gradually increased for drying. according to table 1. Next, sets are made from dried components with the addition of seasoning to each package at the following optimal quantities of components: potatoes - 57%, carrots - 5%, onions - 5%, tomato puree - 2%, fats - 1%, beef - 29%, seasoning - 1%, then the package with a set of components is vacuum-sealed. The finished product can be stored for 6 months. To obtain a ready-made first dish directly in a container, add 200 ml of hot water to the mixture and leave for 5-7 minutes until completely cooked. Example 2 (prototype).

The necessary raw materials are pre-processed, namely, beets, potatoes, carrots and onions are washed, calibrated, and peeled. Carrots and onions are chopped and sautéed with the addition of cooking fat or rendered animal fat and tomato puree. Potatoes are cut into cubes, beets are cut into strips or slices and individually processed with hot steam until tender. Each of them is placed in a separate sealed container and sent to a low-temperature chamber, where it is cooled to a temperature of 15-20°C, and then frozen at a temperature of minus 18°C for 6-9 hours, depending on the volume of the container and the method of cutting the component. Next, the amount of each component required to obtain one serving of the finished dish is weighed and the assembled sets of frozen components with the addition of salt, spices, and herbs (parsley) are placed into sealed packaging.

The results of production experiments and comparative data are presented in Table 2.

Thus, based on the data in the table, it follows that, in comparison with the prototype, the product obtained by the claimed method provides a fairly quick production of a hot first course with high physical and chemical properties, the quality of which is largely due to the method of processing raw materials by freeze drying, due to which the product retains all essential nutrients: macroelements, microelements and vitamins. The product obtained by the claimed method, in comparison with the prototype, can be stored at room temperature.

Claims (2)

A method for preparing vegetable soup, including pre-processing of raw materials, namely washing, sizing, peeling, slicing potatoes, peeling, chopping and sautéing onions and carrots with the addition of tomato puree and fats, characterized in that the additional raw materials include chopped beef size 0.5×0.5 cm, all raw materials are subjected to shock freezing in the “Abat” freeze-drying chamber, where the products specified in the recipe are individually frozen to a temperature of -15°C and kept for 2 hours, then in the “Abat” freeze-drying chamber for For the purpose of drying, the temperature of the same products is increased to 45 ° C for potatoes for 9 hours, for beef for 10 hours and for onions and carrots, cut into 0.5 × 0.5 cm cubes and mixed with tomato puree, for 10 hours, then sets are made up of components dried by blast freezing, with seasonings added to each package, then the package with the set of components is vacuumized at the following ratio of components, wt.%: potato 57 carrot 5 bulb onions 5 tomato puree 2 fats 1 beef 29 seasoning 1