RU2298367C2 - Method for manufacturing canned food "schi po-uralsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food due to preparing all the ingredients: duck and greens should be cut and reduced, new white cabbage should be chopped and frozen. One should cut carrots, parsley root and onions to fry them in cooking fat. Garlic should be grated. It is necessary to mix the above-mentioned components at no oxygen supply with tomato paste, acetic acid, common salt, porridge oats, hot black pepper and laurel leaf. The obtained mixture and bone broth should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

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

A known method of manufacturing a culinary dish "cabbage soup in the Ural", involving the preparation of recipe components, stewing sauerkraut with the addition of tomato puree, cooking, separation from the broth and cutting duck, cutting and sautéing carrots, parsley and onion roots, grinding garlic with table salt, cutting greens, mixing Hercules oatmeal and broth, bringing to a boil, adding cabbage, bringing to a boil, cooking for 15-20 minutes, adding carrots, parsley root and onions, var until ready, the introduction of black pepper and bay leaf pepper 5-10 minutes before the end of cooking and the addition of duck, garlic with table salt and herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments, - 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 of manufacturing canned Uchi cabbage soup preserves the preparation of the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting duck and greens, rubbing garlic, mixing the listed components without oxygen with tomato paste, acetic acid, oatmeal "Hercules", salt, black pepper and bay leaf, packaging the resulting mixture and bone broth following consumption of the components, mass parts .:

duck 732.4 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 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 carrots, parsley root and onions are chopped and sautéed in cooking oil. Prepared duck and greens are cut. 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 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on 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 of manufacturing canned food, which involves preparing the recipe components, chopping and freezing fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting duck and greens, rubbing garlic, mixing the listed ingredients without oxygen with tomato paste, acetic acid , oat flakes "Hercules", salt, black pepper and bay leaf, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight: Duck 732.4 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 Bone broth Before the release of the target product 1000 sealing and sterilization.