RU2562853C1 - "vegetable soup" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: carrots and bulb onions are cut and sauteed in melted butter. Potatoes and green beans are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Poultry meat and greens are cut. The listed components are mixed with salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: poultry - 548-858.4, melted butter - 20, potatoes - 267-281.6, ornamental cabbages - 102, carrots - 50-51.3, bulb onions - 48-48.6, green beans - 33, greens - 25, salt - 18, black hot pepper - 0.2, laurel leaf - 0.1, bone broth till the target product yield is equal to 1000.

EFFECT: method allows to produce new 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 of producing canned food "Vegetable Soup", which includes preparing the recipe components, cutting and sautéing carrots and onions in ghee, cutting and blanching potatoes and green beans, chopping and freezing fresh white cabbage, cutting poultry meat and herbs, mixing the listed components with salt, bitter black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization (RU 2292183 C1, 2007).

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

This result is achieved by the fact that in the method of producing canned food “Vegetable Soup”, which involves preparing the recipe components, cutting and sautéing carrots and onions in ghee, cutting and blanching potatoes and green beans, chopping and freezing fresh cabbage, cutting poultry meat and greens, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and nents used in the following ratio of expenses, parts by weight .:

bird 548-858.4 melted butter twenty potatoes 267-281.6 decorative cabbage 102 carrot 50-51.3 onion 48-48.6 green beans 33 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 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 carrots and onions are chopped and sautéed in ghee.

Prepared potatoes and green beans are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared poultry meat and greens are cut.

The listed components in the recipe ratio are mixed with salt and ground pepper with 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 poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other types of poultry is intermediate and is determined taking into account the norms of waste and losses for the estimated laying of 200 kg of meat per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

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)

A method of producing canned food “Vegetable Soup”, which involves preparing recipes, cutting and sautéing carrots and onions in ghee, cutting and blanching potatoes and green beans, chopping and freezing fresh cabbage, cutting poultry and greens, mixing the listed ingredients with salt , black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following carrying costs, parts by weight:
bird 548-858.4 melted butter twenty potatoes 267-281.6 decorative cabbage 102 carrot 50-51.3 onion 48-48.6 green beans 33 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000