RU2287963C1 - Method for producing of canned food "home-made rassolnik" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of canned foods.

SUBSTANCE: method involves shredding and freezing fresh cabbage; cutting and blanching potato; cutting and slightly frying carrot, bulb onion and roots of parsley and celery in clarified butter; cutting duck meat and salted cucumbers; mixing indicated components, without oxygen access, with cucumber brine, edible salt, black bitter pepper, and laurel leaf; packing resultant mixture and bone bouillon; pressurizing and sterilizing.

EFFECT: wider range of canned foods having improved digestibility in comparison with similar culinary dishes.

Description

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

A known method of preparing a culinary dish "Rassolnik home", involving the preparation of recipe components, cutting and sautéing carrots, onions and parsley and celery roots in butter, cutting and seasoning pickles, chopping fresh cabbage, cutting duck and potato meat, adding meat ducks with drinking water, cooking until cooked, adding cabbage, bringing to a boil, adding potatoes, cooking for 5-7 minutes, adding sautéed vegetables and pickles, cooking until cooked, add 5-10 minutes before the end of cooking 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) .

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 Rassolnik Home canned food preparation 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 butter, cutting duck meat and pickled cucumbers, mixing the listed components without oxygen with cucumber pickle, salt, black pepper and bay leaf, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

duck 549.45 cabbage 61.25 potatoes 128-135 carrot 17.55-18 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 8 black pepper 0.4 Bay leaf 0.4 bone broth before the release of the target product 1000

sealing and sterilization.

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. Prepared carrots, onions and parsley and celery roots are chopped and sautéed in ghee. Prepared pickles and duck meat are chopped. 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. 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 amounted to a pilot product of 7.8 · 10 ⁴ and for a control product of 5 · 10 ^4, respectively.

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

Claims (1)

A method of preparing canned food, which includes 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 duck meat and pickles, mixing the listed components without oxygen with cucumber brine, table salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: Duck 549.45 Cabbage 61.25 Potatoes 128-135 Carrot 17.55-18 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 8 Black bitter pepper 0.4 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.