RU2346600C1 - "soup yerevan-style" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed preserve preparation process is as follows: onions are cut and sautéed in margarine; potatoes and apples are sliced and blanched; dried prunes are blanched and chopped; green parsley is chopped and frozen; mutton is chopped; peas are boiled till double increase of weight. The above-mentioned ingredients are mixed with tomato paste, culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and fish broth are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility.

1 cl

Description

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

A known method of producing a culinary dish "Soup Yerevan", which includes cutting and sautéing in margarine with the addition of tomato puree onions, cutting lamb, potatoes, apples and parsley, pouring mutton with cold drinking water, adding peas, cooking until cooked, adding for 20- 25 minutes before the end of cooking potatoes, onions, apples, prunes, salt and black bitter pepper and sprinkled with parsley to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of near him abroad. - SPb .: Profession, 2001, p.109-110).

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 producing canned food “Yerevan Soup” involves preparing the recipe components, cutting and sautéing onions in margarine, cutting and blanching potatoes and apples, blanching and cutting prunes, cutting and freezing parsley, cutting lamb, boiling until double increasing the mass of peas, mixing the listed components without oxygen with tomato paste, salt and black bitter pepper, packing the resulting mixture and bone broth in the next p gathering components in parts by weight .:

mutton 340.09-372.23 margarine 30.3 peas 95.45 potatoes 290.91-306.82 prunes 39.39 onion 35.45-35.91 apples 68.48 parsley 18.94 tomato paste 30% 15.15 salt eighteen black pepper 0.2 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 onions are chopped and sautéed in margarine. Prepared potatoes and apples are cut and blanched in hot water. Prepared prunes are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared lamb chop. Prepared peas are boiled until a twofold increase in mass. The listed components are mixed without oxygen with tomato paste, salt and black bitter pepper. The resulting mixture and bone broth are Packed 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. 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. 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.

The canned food obtained according to the described technology according to organoleptic and physicochemical parameters corresponds to GOST 18316-95.

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 was 5.5 · 10 ⁴ for the experimental product and 4.6 · 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)

A method for the production of canned food, which includes preparing the recipe components, cutting and sautéing onions in margarine, cutting and blanching potatoes and apples, blanching and cutting prunes, cutting and freezing parsley, cutting lamb, cooking to double the mass of peas, mixing the listed components without access oxygen with tomato paste, salt and black bitter pepper, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:
mutton 340.09-372.23 margarine 30.3 peas 95.45 potatoes 290.91-306.82 prunes 39.39 onion 35.45-35.91 apples 68.48 parsley 18.94 tomato paste 30% 15.15 salt eighteen black pepper 0.2 bone broth before the release of the target product 1000,
sealing and sterilization.