UA27883U - Method for making borsch (red-beet soup) garnish - Google Patents

Abstract

The utility model relates to methods for making canned food products and can be used for cooking borsch at enterprises of restaurant business and in household activities.

Description

Description of the invention

The useful model belongs to catering and canned food industries and can be used to prepare borscht at restaurant enterprises and at home.

The use of baking allows you to significantly reduce the duration of heat exposure and improve the quality of borscht dressing. Roasting is carried out to a temperature of 50...54 °C in the center of the beet, which helps preserve the color. Improving the quality of borscht dressing is achieved by introducing mechanically deboned meat into the recipe after centrifugation with crushed onion, carrot and tomato puree and vegetable broth after mixing the components to form a suspension.

According to the traditional method, which is a prototype of a useful model, beets are calibrated, washed, inspected, blanched with steam, cleaned, secondary washed and cut into cubes, acetic acid is added to fix the color. Carrots and white roots are calibrated, washed, cleaned and secondary washed and cut into cubes. Onions are inspected, washed, and cut into circles. Prepared vegetables are sautéed and mixed with peeled beets and all components are added and the mixture is heated for 10-15 minutes while stirring.

The disadvantage of this method is the low quality of the main beet component due to loss of color. The addition of acetic acid contributes to increased rigidity of the product.

The useful model is based on the task of developing a method of preparing high-quality borscht dressing, in which, at the preliminary stage, taking into account the specific features of the initial components, they are subjected to various 720 technological influences, due to which the main effect is achieved - the beet completely retains its color, and the meat is sautéed - vegetable and tomato mixture in the form of a suspension contributes to the maximum preservation of coloring substances.

The task is solved by the fact that in order to improve the quality of the beet, after inspection and washing, it is subject to roasting to a temperature of 50...542C in the center, and vegetables (carrots and onions) after inspection, cleaning and cutting are mixed with tomato puree, vegetable oil and mechanically deboned meat after centrifugation and removal of fat, the components are mixed to form a suspension followed by sautéing for 15...20 minutes with the addition of baked beets, packaged in prepared containers and subjected to sterilization.

At the same time, the components are taken in the following ratios: soo beetroot 50 onion 2090 soo carrot 596 in tomato puree 1096

From vegetable oil 5 s mechanically deboned meat 1095.

The method is carried out in the following way. Beets are inspected; sinks in running water and baked to a temperature of 50...542C; in the center Onions and carrots are inspected, washed thoroughly in running water, cleaned and cut. Mechanically deboned meat is centrifuged to remove fat and mixed with 8 s prepared vegetables, tomato puree and vegetable oil until a suspension is formed and sautéed for 15...20 s» minutes, after which roasted beets are added, packaged in a prepared container and subjected to sterilization .

Research was conducted on the quality of borscht prepared according to recipe Mo175 Borsch |21.

Example 1 (prototype)

Shredded cabbage was placed in boiling broth and boiled for 10...15 minutes. Put the stewed beets, sautéed vegetables and cook until ready, add salt, sugar, and spices 5...10 minutes before the end of cooking. -I Example (experimental)

Shredded cabbage was placed in boiling broth and boiled for 10...15 minutes. Borscht dressing was added and boiled for 5...10 minutes (until ready) with the addition of spices.

Ge | 250 The results of studies of organoleptic indicators of the quality of borscht prepared by various methods are given in the table. syu" with vo

It can be seen from the table that the organoleptic indicators of borscht dressing are significantly superior to the traditional way of preparing borscht.

Advantages of borscht dressing: because - intensification of the technological process due to the rational mode of thermal influence on the main -D-

product (beetroot); - improving the quality of the finished product due to the use of mechanically deboned meat as a broth base; - Saving energy resources and increasing the output of the finished product.

References: 1. Handbook on canned food production. - T.4. - Food Industry, 1974. - P.312...314. 2. A collection of recipes for dishes and culinary products for enterprises of public concern. -Moscow. -

Zkonomyka, 1982. - P.75.

Claims (2)

The formula of the invention 1. The method of preparing borscht dressing, which includes the preparation of the initial components, grinding, mixing until a suspension is formed, followed by sautéing, which is characterized by the fact that the beet after preparation (inspection and washing) is subject to baking to a temperature of 50 to 54 2C in the center, and other the initial components (vegetables-carrots and onions) after inspection, cleaning and grinding are mixed with tomato puree, vegetable oil and mechanically deboned meat after its centrifugation and separation of fat, the components are mixed until a suspension is formed, followed by passuring for 15 to 20 minutes with the addition of baked beets, packed in prepared containers and subjected to sterilization. 2. The method according to claim 1, which differs in that the components are taken in the following ratio, mass. 9b: beetroot 50 onions 20 carrots 5 tomato puree 10 - vegetable oil 5 mechanically deboned meat 10. (ze) you m y y y what Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated 0 microcircuits", 2007, M 19, 26.11.2007. State Department of Intellectual Property of the Ministry of Education and Social Science of Ukraine. cha s - with . and? ime) -I (ee) (ee) syu» p 60 b5