RU2295892C1 - Canned soup - Google Patents

Abstract

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes fresh white cabbage shredding and freezing; carrot, parsley root and onion cutting and roasting in melt fat; skimmed fish fillet and gardenstuff cutting; garlic pulping. Abovementioned components are blended in oxygen-free atmosphere with tomato paste, acetic acid, oat flakes, table salt, black pepper and bay leaf. Obtained mixture is pre-packed with fish broth, 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.

A known method of developing a culinary dish "cabbage soup in the Urals", involving the preparation of recipe components, stewing sauerkraut with the addition of tomato puree, cooking, separation from the broth and cutting fish, cutting and sautéing carrots, parsley and onion roots, grinding garlic with table salt, cutting herbs, mixing Hercules oatmeal and broth, bringing to a boil, adding cabbage, bringing to a boil, cooking for 15-20 minutes, adding carrots, parsley and onions, cooking about readiness, the introduction of black pepper and bay leaf pepper 5-10 minutes before the end of cooking and the addition of fish, garlic with table salt and herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg .: ProfiKS, 2003, p. 64-68, 83-84).

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 method for producing canned Uchi cabbage soup involves preparing the recipe, chopping and freezing fresh cabbage, carrot, parsley and onion root in cooking oil, cutting the skinless fish fillet and greens, and rubbing the garlic , mixing the listed components without oxygen with tomato paste, acetic acid, Hercules oatmeal, table salt, bitter black pepper and bay leaf, packing the resulting mixture and fish broth at the following consumption of components, parts by weight:

Skinless Fish Fillet 200 Cooking oil twenty Cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Oatmeal "Hercules" twenty Tomato Paste 30% 17 Acetic acid 80% 0.6 Greenery 12.5 Salt eighteen Black pepper 0.2 Bay leaf 0.1 Fish 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 carrots, parsley root and onions are chopped and sautéed in cooking oil. Prepared skinned fish fillet and greens are chopped. The prepared garlic is mashed. Further, the listed components are mixed without oxygen with tomato paste, acetic acid, Hercules oatmeal, table salt, black bitter pepper and bay leaf, the mixture is Packed and fish broth at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent solids content. When using acetic acid with a concentration that does not match the formulation, its consumption is converted to the equivalent content of anhydrous acid. For components of plant origin, the costs given 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 by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing 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 7.6 · 10 ⁴ and for the control product of 4.7 · 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 for producing canned food, which involves preparing prescription ingredients, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting the skinless fish fillet and greens, rubbing the garlic, mixing the listed ingredients without oxygen with tomato paste, acetic acid, oatmeal "Hercules", table salt, black pepper and bay leaf, packaging the resulting mixture and fish broth at the next component consumption s, parts by weight: Skinless Fish Fillet 200 Cooking oil twenty White cabbage 244.8 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Garlic four Oatmeal "Hercules" twenty Tomato paste in terms of 30% 17 Acetic acid in terms of 80% 0.6 Greenery 12.5 Salt eighteen Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000 sealing and sterilization.