RU2331296C1 - Method of production of preserved food "soup with beer and cheese - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved food is cooked by carrots and onions cutting and browning in vegetable oil, cutting and freezing of parsley and celery, cutting of sausages, cheese grating. Then specified components are mixed without oxygen access with wheat flour, beer, acetic acid, sugar, table salt, mustard, black bitter pepper and red hot pepper, prepared mixture and chicken broth are packed, sealed and sterilised.

EFFECT: preparation of preserved food with high assimilability.

Description

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

There is a method of producing a culinary dish "Soup with beer and cheese", which includes cutting parsley and sausages, carrots, onions and celery in peanut butter, rubbing cheese, rubbing cheese, boiling chicken broth, adding carrots, onions to it and green celery, boiling over low heat for 45 minutes, adding cheese and wheat flour, warming with stirring until thickened, adding table salt, black pepper, mustard, Tabasco and English sauces, beer and sausages , bringing to a boil with stirring and sprinkling with parsley to obtain the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p.37).

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 “Soup with beer and cheese” involves preparing the recipe components, cutting and sautéing carrots and onions in vegetable oil, cutting and freezing parsley and celery greens, cutting sausages, rubbing cheese, mixing the listed ingredients without access of oxygen with wheat flour, beer, acetic acid, sugar, salt, mustard, bitter black pepper and hot red pepper, packing the resulting mixture and chicken broth at the next flow e components, parts by weight:

sausages 60 vegetable oil 17.24 carrot 168.1-172.41 onion 168.1-170.26 celery greens 179.6 parsley 25 cheese 143.68 Wheat flour 5.75 beer 143.68 acetic acid 80% 0.05 sugar 0.7 salt eighteen mustard 1.45 black bitter pepper 0.2 hot red pepper 0.2 chicken bouillon 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 carrots and onions are chopped and sautéed in vegetable oil. Prepared parsley and celery are cut and subjected to freezing, preferably slow. Prepared sausages are chopped. Prepared hard cheese is rubbed. The listed components are mixed without oxygen with wheat flour, beer, acetic acid, sugar, table salt, mustard, bitter black pepper and hot red pepper. The resulting mixture and chicken broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except chicken stock, is given taking into account the norms of waste and losses of each type of raw material. 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 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 18316-95.

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 amounted to a pilot product of 5.1 · 10 ⁴ and for the control product of 4.2 · 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 the production of canned food, which provides for the preparation of prescription components, cutting and sautéing carrots and onions in vegetable oil, cutting and freezing parsley and celery greens, cutting sausages, rubbing cheese, mixing these components without oxygen with wheat flour, beer, acetic acid, sugar , table salt, mustard, bitter black pepper and hot red pepper, packaging the resulting mixture and chicken broth, sealing and sterilization at the following component consumption, parts by weight: sausages 60 vegetable oil 17.24 carrot 168.1-172.41 onion 168.1-170.26 celery greens 179.6 parsley 25 cheese 143.68 Wheat flour 5.75 beer 143.68 acetic acid 80% 0.05 sugar 0.7 salt eighteen mustard 1.45 black bitter pepper 0.2 hot red pepper 0.2 chicken bouillon before the release of the target product 1000