RU2562854C1 - "soup moldavian-style" preserves production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: carrots, champignons and bulb onions are cut and sauteed in melted butter. Potatoes are cut and blanched. Fresh ornamental cabbages are chopped and frozen. Chicken meat and greens are cut. One mixes the listed components with chicken eggs, cream, lemon juice, bread kvass, salt, black hot pepper, coriander and laurel leaf. The produced mixture and chicken bone broth are packed. Then one performs sealing and sterilisation. The components are expressed at the following expenditure ratio, weight parts: chicken - 1287.6, chicken eggs - 100, butter - 17.5, potatoes - 160-168.7, ornamental cabbages - 62.6, carrots - 35.1-36, bulb onions - 46.8-47.4, champignons - 117, greens - 12.5, cream - 7.5, lemon juice - 80, bread kvass - 115, salt - 18, black hot pepper - 0.3, coriander - 0.5, laurel leaf - 0.4, chicken bone broth till the target product yield is equal to 1000.

EFFECT: manufacture of a product 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 producing canned food "Moldavian Soup", which provides for the preparation of recipe components, cutting and sautéing carrots, champignons and onions in butter, cutting and blanching potatoes, chopping and freezing fresh white cabbage, cutting chicken meat and greens, mixing the listed components with chicken eggs, cream, lemon juice, bread kvass, salt, bitter black pepper, coriander and bay leaves, packaging the resulting mixture and chicken bone broth, sealing and sterilization w (RU 2284719 S1,2006).

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 foods “Moldavian Soup”, which includes preparing the recipe components, cutting and sautéing carrots, champignons and onions in butter, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting chicken meat and greens, mixing the listed components with chicken eggs, cream, lemon juice, bread kvass, salt, bitter black pepper, coriander and bay leaves, packing the resulting mixture and chicken bone broth, sealing ju and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

chicken 1287.6 chicken eggs one hundred butter 17.5 potatoes 160-168.7 decorative cabbage 62.6 carrot 35.1-36 onion 46.8-47.4 champignons 117 greenery 12.5 cream 7.5 lemon juice 80 bread kvass 115 salt eighteen black pepper 0.3 coriander 0.5 Bay leaf 0.4 chicken 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, champignons and onions are chopped and sautéed in butter

Prepared potatoes are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared chicken and greens are chopped.

The listed components in a prescription ratio are mixed with chicken eggs, cream, lemon juice, bread kvass, salt and ground black pepper, coriander and bay leaf.

The resulting mixture and chicken 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 costs presented in the form of intervals cover their possible change in terms of storage 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 foods “Moldavian Soup”, which involves preparing recipes, cutting and sautéing carrots, champignons and onions in butter, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting chicken meat and greens, mixing the listed ingredients with chicken eggs, cream, lemon juice, bread kvass, salt, bitter black pepper, coriander and bay leaves, packaging of the mixture and chicken bone broth, sealing and sterilization, characterized in that about use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
chicken 1287.6 chicken eggs one hundred butter 17.5 potatoes 160-168.7 decorative cabbage 62.6 carrot 35.1-36 onion 46.8-47.4 champignons 117 greenery 12.5 cream 7.5 lemon juice 80 bread kvass 115 salt eighteen black pepper 0.3 coriander 0.5 Bay leaf 0.4 chicken bone broth before the release of the target product 1000