RU2306765C1 - Method for production of canned soup from vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed method includes potato, turnip, and onion cutting and blanching; carrot blanching and cutting; fresh white cabbage and honey pea cutting and freezing; kidney bean boiling up to mass enhancing by 150 %; pork cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt and CO₂-extract of pyrolysis wood. Obtained mixture is pre-packed with bone 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 obtaining a culinary dish "Vegetable Soup", which includes cutting potatoes, carrots, turnips and onions, chopping fresh cabbage, putting smoked pork belly, potatoes, carrots, onions and beans into a pan, pouring with potable water, cooking over low heat within 0.5-2 hours, adding salt and sugar peas, cooking for 30 minutes, adding cabbage, cooking for 5 minutes, separating the brisket, removing bones from it, cutting and returning to the soup to get the finished dish (Petrochenko V.V., P ilipchuk N.I., Polyakov D.N. Recipes of French cuisine. - M.: Food industry, 1968, p. 92-93).

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 vegetables “Vegetable soup” involves preparing the recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing fresh white cabbage and sugar peas, cooking to a mass increase of 150% beans, cutting pork, mixing the listed components without oxygen access with sodium chloride and a CO ₂ -extract of pyrolysis wood, packing the resulting mixture and bone broth at the next component consumption, wt. hours:

pork 60.24-75.76 potatoes 153.6-162 carrot 84.24-86.4 turnip 74.4-77.4 onion 70.2-71.1 beans 109 sugar peas 110 cabbage 61.25 salt eighteen CO ₂ pyrolysis wood extract 0.004 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 potatoes, turnips and onions are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage and sugar peas are cut and subjected to freezing, preferably slow. Prepared beans are boiled until mass increase of 150%. Prepared pork chop. The listed components are mixed without oxygen with sodium chloride and a CO ₂ -extract of pyrolysis wood. 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 4.6 · 10 ⁴ and for a control product of 4 · 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 producing canned food, which includes preparing the recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing fresh white cabbage and sugar peas, cooking until the mass increases by 150% beans, cutting pork, mixing the listed components without access of oxygen with sodium chloride and CO ₂ -extract of pyrolysis of wood, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: pork 60.24-75.76 potatoes 153.6-162 carrot 84.24-86.4 turnip 74.4-77.4 onion 70.2-71.1 beans 109 sugar peas 110 cabbage 61.25 salt eighteen CO ₂ pyrolysis wood extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.