RU2564169C1 - Method for preparation of preserves "farm soup with grits" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following ratio, weight parts: skin-off fish fillet - 200; melted fat - 20; ornamental cabbages - 20; potatoes - 107-112.9; grits - 40; turnips - 40; carrots - 25-25.6; parsley roots - 13-13.2; bulb onions - 48-48.6; tomatoes - 44; greens - 25; salt - 18; black hot pepper - 0.2; laurel leaf - 0.1; fish broth till the target product yield is equal to 1000. Potatoes and turnips are cut and blanched. Fresh ornamental cabbages are cut and frozen. Carrots, parsley roots and bulb onions are cut and sauteed in melted fat. Grits are par-cooked. Skin-off fish fillet, tomatoes and greens are cut. The listed components are mixed (at a recipe ratio) with salt, black hot pepper and laurel leaf. Produced mixture and fish broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.

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 preparing canned food "Peasant soup with cereals", which provides for the preparation of recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage and tomatoes, cutting and sautéing carrots, parsley and onions in melted fat, cooking until half-cooked cereals , cutting skinless fish fillet and greens, mixing the listed components with salt, black bitter and bay leaves, packing the resulting mixture and fish broth, sealing and sterilization (RU 229 9648 C2, 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 preparing canned food “Peasant Soup with Cereals”, which involves preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage, cutting and sautéing carrot, parsley and onion root in melted fat, cooking until half-cooked cereals, cutting skinless fish fillet, tomatoes and herbs, mixing the listed components with salt, black pepper and bay leaf, packing the resulting mixture and fish broth, sealing and st sterilization is according to the invention using the decorative cabbage, and components used in the following ratio costs wt. hours:

skinned fish fillet 200 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 turnip 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black bitter pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared potatoes and turnips are cut and blanched in hot water.

Prepared fresh ornamental cabbage is cut and frozen.

Prepared carrots, parsley root and onions are chopped and sautéed in melted fat.

Prepared cereals are cooked until half cooked.

Prepared skinned fish fillet, tomatoes and herbs are chopped.

The listed components in the recipe ratio are mixed with salt and ground pepper with black bitter and bay leaves.

The resulting mixture and fish 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 preparing canned food “Peasant Soup with Cereals”, which includes preparing the recipe components, cutting and blanching potatoes and turnips, cutting and freezing fresh cabbage, cutting and sautéing carrots, parsley and onions in melted fat, cooking until half-cooked cereals, cutting half-peeled fish fillet, tomatoes and herbs, mixing the listed components with salt, black pepper and bay leaf, packaging the resulting mixture and fish broth, sealing and sterilization, characterized in that Use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
skinned fish fillet 200 melted fat twenty decorative cabbage twenty potatoes 107-112.9 groats 40 turnip 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black bitter pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000