UA147121U - METHOD OF PREPARATION OF "KHOLODNOYARSKY" BORCH - Google Patents

Abstract

The method of cooking borscht includes cooking meat, roasting, vegetables and adding salt and sugar. First, fry the chopped lard with the addition of oil to a translucent state of lard. Add the meat, which is fried with lard while stirring for 30 minutes. Add chopped onion and fry for another 3 minutes. Then prepare the stir-fry, during which add carrots, beets, vinegar, zucchini, cut into strips, which are fried for 5 minutes. Add tomato paste and / or fresh tomatoes. All components are mixed and stewed for 5 minutes. Add chopped fresh potatoes, shredded fresh cabbage and add water. Bring the dish to a boil and cook for 20 minutes. Add boiled beans, marigolds, spices, salt, sugar and herbs and bring to a boil again. The dish is infused for 15 minutes. Use the ingredients in the following ratio, wt. %: fresh beets 7,6-9 fresh cabbage 5,7-7 fresh potatoes 4,8-6 fresh carrots 2,4-3 onions 2,4-3 fresh zucchini 4,8-6 tomato paste 1,5 -2 fresh tomatoes 4.8-6 lard 2.4-3 sunflower oil 2.4-3 sugar 0.5-1 table salt 0.2-0.5 food vinegar 9% 0.8-0.9 water 29 , 4-38 meat 4,5-4,8 beans boiled 3,6-4,0 marigold stigmas 1,5-1,7 garlic fresh 0,5-0,6 thyme fresh 0,2-0,21 fresh parsley 0.2-0.21 onion greens 0.2-0.22.

Description

fresh garlic 0.5-0.6 fresh thyme 0.2-0.21 fresh parsley 0.2-0.21 green onions 0.2-0.22.

The useful model belongs to the food industry, in particular to the technology of preparing the first dinner dishes.

There is a well-known method of preparing red borscht, according to which potatoes cut into medium pieces are thrown into the broth, after 10 minutes they are salted, after another 10 minutes they are thrown fresh cabbage, cut into small straws. Prepare the roast separately: rub the beets and carrots on a large grater, pour them into a pan with heated oil, fry them, then add a thick tomato sauce and pour 1 tablespoon of vinegar per 8 liters of borscht, stir and stew for another 5 minutes, fill the borscht with this mass. Next, finely chop two onions, fry them in oil, pour them into a pot with borscht. If necessary, add salt, black pepper, ground black pepper, red pepper, bay leaf. At the end, cut garlic, fat without meat into the borscht. Boil for another 10 minutes, turn off, cover with a lid and leave to infuse for at least 4 hours (pbr:/KyKipd.pe/2 206.pIti|.

The disadvantages of the known method of preparing red borscht are low taste and low content of useful elements.

The closest analogue of a useful model is the method of preparing red borscht, according to which the borscht is cooked in chicken broth, first throwing potatoes in it, and the roast is prepared separately, according to the method, the roast is prepared from 50 g of onion, cut into strips, 20 g of carrots, 50 g of beets, cut into strips, fry everything and add 100 g of fresh tomatoes, stew until ready, add the finished roast to the broth with boiled potatoes, then add 100 g of white cabbage, 30 g of bell pepper, cut into thin strips, as well as salt, sugar to taste, add 40 g of chicken meat and 30 g of sour cream to the finished borscht per portion (rer:/Lumlm.ipiap.chalieloiidauz/bog5psp-geseri-geseri-iKga|ipeKodo-speg/opodo-rot5pepy-10976501.PIti) .

The disadvantages of this method of preparing red borscht are the low taste of the product and the low content of useful elements.

The basis of the useful model is the task of improving the quality of the finished product and increasing the content of useful substances.

The task is solved by the fact that in the method of preparing "Kholodnoyarsky" borscht, which includes cooking meat, roasting, vegetables and adding salt and sugar, according to a useful model, first fry chopped lard with the addition of oil to a translucent state of lard; then add the meat, which is fried with lard while stirring for 30 minutes; then add chopped onions and the frying process continues for another 3 minutes; after which they prepare a roast, during which they add carrots, beets, vinegar, zucchini cut into straws, which are fried for 5 minutes, and add tomato paste and/or fresh tomatoes, after which all the ingredients are mixed and stewed for 5 minutes; then add chopped fresh potatoes, shredded fresh cabbage and add water; after which the dish is brought to a boil and cooked for 20 minutes; then add boiled beans, marigolds, spices, salt, sugar and herbs and bring everything to a boil again; after which the dish is infused for 15 minutes, while using the ingredients in the following ratio, mass. 9 o: fresh table beet 7.6-9 fresh cabbage 5.7-7 fresh potatoes 4.8-6 fresh carrots 2.4-3 onions 2.4-3 fresh zucchini 4.8-6 tomato paste 1.5 -2 fresh tomatoes 4.8-6 lard 2.4-3 sunflower oil 2.4-3 sugar 0.5-1 table salt 0.2-0.5 food vinegar 9 95 0.8-0.9 water 29 ,4-38 meat 4.5-4.8 boiled beans 3.6-4.0 marigolds stigmas 1.5-1.7 fresh garlic 0.5-0.6 fresh thyme 0.2-0.21 fresh parsley 0.2-0.21 green onions 0.2-0.22

As meat, beef, pork, chicken or their combination is used.

Marigold stigmas are used fresh or dried.

The proposed method of preparing "Kholodnoyarsky" borscht allows to improve the quality of the finished product and increase the content of useful substances.

The method of preparing borscht is carried out as follows.

Fat is cut and placed in a dish, sunflower oil is added and fried until the fat is translucent. After that, meat is added: beef, pork, chicken or their combination. After that, lard with meat is fried for 30 minutes, during which it is mixed. Then chopped onions are added and the frying process continues for another 3 minutes. After that, fresh carrots, fresh table beets, vinegar, fresh, chopped zucchini are added and everything is fried for another 5 minutes. Next, tomato paste and/or fresh tomatoes are added, all ingredients are mixed and stewed for 5 minutes. Then, chopped fresh potatoes are added, which are cut into small cubes (example), fresh shredded cabbage is added, water is poured in, the dish is brought to a boil and cooked for 20 minutes. After that, boiled beans, marigold stigmas, seasonings, table salt, sugar and herbs are added and brought to a boil.

The finished dish is left for 15 minutes to infuse, then poured into bowls, adding sour cream and sprinkled with chopped greens and crackers.

Borscht is the main and most popular dish of Ukraine. Today, there are many ways to prepare it. However, the existing methods of preparation have a number of disadvantages, the main of which are the low content of useful substances and the low quality of the finished product.

The developed method of preparing borscht thanks to new operations makes it possible to obtain a product with a high content of useful substances and high taste qualities.

The reversal of the developed method of cooking borscht consists in the fact that lard is transferred to the cauldron, oil is added and it is fried until the lard is partially separated from the lard.

Then veal, pork, chicken, cut into pieces, is added and fried until almost fully cooked. Chopped onions, carrots, beets, vinegar are added to the meat, and the dish is stewed in the juice that has separated from the vegetables and meat. Next, tomato paste and/or fresh tomatoes are added and stewing is continued for a few more minutes, to combine the tomato with oil and lard, which makes it possible to dissolve carotene in fat, which is absorbed by the body

From humans only together with fat, since it is a fat-soluble vitamin. After that, add potatoes and cabbage, pour in water, bring to a boil and cook until fully cooked. Boiled beans, marigold flowers, spices, salt, sugar and herbs are added to the finished borscht and brought to a boil. The dish is infused and poured into bowls, and served with sour cream and crackers.

The proposed method of preparing "Kholodnoyarskyi" borscht excludes the separate preparation of meat broth, the use of a frying pan for the preparation of vegetable puree, and speeds up the entire process of preparing the dish. The addition of spicy herbs and marigolds increases the nutritional value of the dish, and the combination of several types of meat increases its nutritional value and calorie content.

Borscht obtained by the developed cooking method has an increased composition of trace elements and amino acids. This task is realized by adding marigold flowers (Imereti saffron) to the borscht and combining three types of meat, namely pork, veal and chicken.

Adding marigolds (namely, their stigmas) enriches the dish with trace elements such as copper and gold, provitamin A and increases the nutritional value of the dish. The combination of three types of meat proteins with proteins contained in vegetables leads to an increase in the utilization of proteins by the human body and increases the nutritional value and calorie content of the dish.

The proposed method of preparing "Kholodnoyarsky" borscht, thanks to new operations and their sequence, allows you to get the first dish with increased taste qualities and an increased content of useful substances.

The final product obtained in this way was tested with a group of volunteers and received positive feedback from them and industry specialists.

Claims (2)

USEFUL MODEL FORMULA 55 1. The method of preparing borscht, which includes cooking meat, roasting, vegetables and adding salt and sugar, which is distinguished by the fact that first, chopped lard is fried with the addition of oil until the lard is translucent; then add the meat, which is fried with lard while stirring for a few minutes; then chopped onions are added and the frying process continues for another 60 minutes; after which a roast is prepared, during which carrots, beets, vinegar, zucchini are added, cut into strips, which are fried for 5 minutes, and tomato paste and/or fresh tomatoes are added, after which all the ingredients are mixed and stewed for 5 minutes; then add chopped fresh potatoes, shredded fresh cabbage and add water; after which the dish is brought to a boil and cooked for 20 minutes; then add boiled beans, marigolds, spices, salt, sugar and herbs and bring everything to a boil again; after which the dish is infused for 15 minutes, while using the ingredients in the following ratio, mass. 9 o: fresh table beet 7.6-9 fresh cabbage 5.7-7 fresh potatoes 4.8-6 fresh carrots 2.4-3 onions 2.4-3 fresh zucchini 4.8-6 tomato paste 1.5 -2 fresh tomatoes 4.8-6 lard 2.4-3 sunflower oil 2.4-3 sugar 0.5-1 table salt 0.2-0.5 food vinegar 9 95 0.8-0.9 water 29 ,4-38 meat 4.5-4.8 boiled beans 3.6-4.0 marigold stigmas 1.5-1.7 fresh garlic 0.5-0.6 fresh thyme 0.2-0.21 fresh parsley 0.2-0.21 green onions 0.2-0.22. 2. The method according to claim 1, which differs in that beef, pork, chicken or their combination is used as meat. C. The method according to claim 1, which differs in that marigold stigmas are used fresh or dried.