RU2333700C1 - Method of cooking of preserves "green cream soup" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: smoke pork products, onions and potatoes are cut and fried together, spinage, cress, dock, green parsley parts and green onions are cut and frozen. White vegetables are blanched and mashed, wheat flour in melted fat are fried, the above-mentioned ingredients are blended with starch cooking salt, black hot pepper, nutmeg and laurel leaf without access of oxygen with milk. The obtained blend and bone soup is packed, hermetically sealed and sterilised.

EFFECT: producing of the preserves with an increased digestibility in comparison with the known course from 3.5·10⁴ to 4.4·10⁴.

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 "Green Soup", involving the preparation of recipe components, cutting potatoes, chopping onions, chopping spinach, watercress, sorrel, parsley and green onions, mixing milk with a powder of light sauce concentrate and starch, frying , separating from melted fat and cutting smoked brisket, adding onions and potatoes to melted fat, sautéing, adding meat broth and milk, cooking for 20 minutes, adding spinach, watercress, cabbage soup spruce, parsley and green onions, infusion for 2-3 minutes, adding a mixture of milk, powder concentrate of light sauce and starch, bringing to a boil and adding table salt, pepper, nutmeg and smoked brisket to get the finished dish (Burda. Tasty , simply, appetizingly. - M .: Vneshsigma, 1994, p. 81).

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 production of canned food "Green soup puree" involves the preparation of recipe components, cutting and joint passer of smoked meat, onions and potatoes, cutting and freezing spinach, watercress, sorrel, parsley and green onions, blanching and rubbing white roots, passing wheat flour in melted fat, mixing the listed components without oxygen with milk, starch, salt, bitter black pepper, nutmeg and laurel fox ohm, and packing the resulting mixture bone broth with the following flow components pbw .:

smoked meat 84.03 melted fat 7.94 onion 55.06-55.76 potatoes 225.88-238.24 spinach 16.18 watercress 16.18 sorrel 16.18 parsley 18.38 green onions 16.18 white roots 2.93-2.98 Wheat flour 2.94 milk 294.12 starch 2.94 salt eighteen black bitter pepper 0.2 nutmeg 0.2 Bay leaf 0.04 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 smoked meats, onions and potatoes are chopped and sautéed together. Prepared spinach, watercress, sorrel, parsley and spring onions are cut and subjected to freezing, preferably slow. Prepared white roots are blanched and wiped. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with milk, starch, salt, bitter black pepper, nutmeg and bay leaf. 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. 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.

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 4.4 · 10 ⁴ and for a control product of 3.8 · 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 involves the preparation of prescription components, cutting and jointly passcing smoked sausages, onions and potatoes, cutting and freezing spinach, watercress, sorrel, parsley and green onions, blanching and rubbing white roots, straining in ghee, wheat flour mixing the listed components without oxygen with milk, starch, table salt, bitter black pepper, nutmeg and bay leaf, packing the resulting mixture and bone broth following consumption of the components, mass parts .: smoked meat 84.03 melted fat 7.94 onion 55.06-55.76 potatoes 225.88-238.24 spinach 16.18 watercress 16.18 sorrel 16.18 parsley 18.38 green onions 16.18 white roots 2.93-2.98 Wheat flour 2.94 milk 294.12 starch 2.94 salt eighteen black bitter pepper 0.2 nutmeg 0.2 Bay leaf 0.04 bone broth before the release of the target product 1000, sealing and sterilization.