RU2560534C1 - Method for manufacture of preserves "uygo borsch" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, beet-roots cutting and sauteing in melted fat, carrots, parsley roots and bulb onions cutting and sauteing in melted fat with addition of wheat flour, parsley roots and bulb onions, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, garlic straining, beef, paprika and parsley greens cutting. One mixes the listed components with tomato paste, citric acid, sugar, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.

EFFECT: method allows to produce preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

Description

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

A known method for the production of canned food "Borsch Uigo", involving the preparation of recipe components, cutting and sautéing beets in melted fat, cutting and sautéing in melted fat with the addition of wheat flour, carrots, parsley and onions, cutting and blanching potatoes, shredding and freezing fresh whites cabbage, rubbing garlic, cutting beef, vegetable pepper and parsley, mixing the listed ingredients with tomato paste, lemon juice, sugar, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2284715 C1, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved in that in the method of producing canned food “Borsch Uigo”, which involves preparing the recipe components, cutting and sautéing beets in melted fat, cutting and sautéing it in melted fat with the addition of wheat flour, carrots, parsley and onions, cutting and blanching potatoes , chopping and freezing fresh cabbage, rubbing garlic, cutting beef, vegetable pepper and parsley, mixing the listed ingredients with tomato paste, lemon juice, sugar, salt, black pepper and Avrova sheet packing the resulting mixture and bone broth, sealing and sterilization, according to the invention using the decorative cabbage, and components used in the following ratio costs wt. hours:

beef 169-173.9 melted fat 86 potatoes 163.8-172.8 decorative cabbage 500 beet 124-129 carrot 28-28.8 parsley root 19.9-20.2 onion 37.4-37.9 garlic 50.8-53.6 vegetable pepper twenty parsley 12.5 Wheat flour 6 lemon juice twenty tomato paste in terms of 30% solids content eighteen sugar 6 salt eighteen black pepper 0.8 Bay leaf 0.4 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared beets are cut and sautéed in melted fat.

Prepared carrots, parsley root and onions are cut and sautéed in melted fat with the addition of wheat flour.

Prepared potatoes are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

The prepared garlic is mashed.

Prepared beef, vegetable pepper and parsley are chopped.

The listed components in the recipe ratio are mixed with tomato paste, lemon juice, sugar, salt and ground pepper, black bitter and bay leaves.

The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food "Borsch Uigo", which includes preparing the recipe components, cutting and sautéing beets in melted fat, cutting and sautéing in melted fat with the addition of wheat flour, carrots, parsley and onions, cutting and blanching potatoes, shredding and freezing fresh cabbage, rubbing garlic, cutting beef, vegetable pepper and parsley, mixing the listed ingredients with tomato paste, lemon juice, sugar, salt, black pepper and bay leaf, packaging obtained B and bone broth, sealing and sterilization, characterized in that the ornamental kale and the components used in the following ratio costs wt. hours:
beef 169-173.9 melted fat 86 potatoes 163.8-172.8 decorative cabbage 500 beet 124-129 carrot 28-28.8 parsley root 19.9-20.2 onion 37.4-37.9 garlic 50.8-53.6 vegetable pepper twenty parsley 12.5 Wheat flour 6 lemon juice twenty tomato paste in terms of 30% solids content eighteen sugar 6 salt eighteen black pepper 0.8 Bay leaf 0.4 bone broth before the release of the target product 1000