RU2285435C1 - Method for production of canned soup - Google Patents

Abstract

FIELD: production of meat-and-vegetable canned goods.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, potato cutting and blanching; cutting of onion and parsley and celery roots followed by roasting thereof in melt butter; cutting of goose pluck, mutton and salt cucumber. Abovementioned components are blended in oxygen-free atmosphere with cucumber pickle, black pepper and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Goose offal gratin", which includes preparing the recipe components, cutting and sautéing carrots, onions and parsley and celery roots in butter, cutting and seasoning pickles, chopping fresh white cabbage, cutting mutton, goose and goose potatoes, pouring mutton and giblets with drinking water, cooking until cooked, adding cabbage, bringing to a boil, adding potatoes, cooking for 5-7 minutes, adding sautéed ovo her and pickles, cooking until cooked, introducing 5-10 minutes before the end of cooking table salt, pepper and bay leaf and adding cucumber pickle to obtain the target product (Mogilny NP, Book about tasty and healthy food - M .: EKSMO-Press, 2001, p. 115-116).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the canned giblets giblets production method involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, onions and parsley and celery roots in ghee, cutting goose offal, lamb and pickles, mixing the listed components without oxygen with cucumber pickle, salt, black pepper and bay leaf, packaging obtained oh mixture and bone broth at the following consumption of components, parts by weight:

giblets 110 mutton 107.91-118.11 cabbage 61.25 potatoes 128-135 carrot 15,55-18 onion 23,4-23,7 parsley root 28.01-28.46 celery root 9.34-9.49 salted cucumbers 54.5 melted butter 11.5 cucumber pickle 60 salt 10 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots, onions and parsley and celery roots are chopped and sautéed in ghee. Prepared pickles, giblets and lamb chop. Further, the listed components are mixed without oxygen with cucumber brine, salt, black pepper and bay leaf, the mixture is Packed and bone broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish according to the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in the ratio 1: 1 and cultivating the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 7 · 10 ⁴ for the experimental product and 4.1 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and blanching potatoes, cutting and sautéing carrots, onions and parsley and celery roots in ghee, cutting goose offal, lamb and pickles without the listed ingredients access of oxygen with cucumber brine, sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, ma .ch .: Giblets 110 Mutton 107.91-118.11 Cabbage 61.25 Potatoes 128-135 Carrot 15,55-18 Onion 23,4-23,7 Parsley root 28.01-28.46 Celery root 9.34-9.49 Salted cucumbers 54.5 Melted butter 11.5 Cucumber pickle 60 Salt 10 Black bitter pepper 0.4 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.