RU2565959C1 - Method for production of preserves "siberian borsch with meat balls" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology for production of preserved concentrates of first-course lunches. The method envisages recipe components preparation, beef cutting, carrots, parsley roots and bulb cutting and sauteing in melted butter, potatoes cutting and blanching, beet-roots blanching and cutting, fresh ornamental cabbages chopping and freezing, beans cooking till weight increases by 150%, garlic straining, dill greens cutting, mixing beef and part of bulb onions with chicken eggs, part of salt and black hot pepper to product mince and mince moulding to produce meat balls, the listed components mixing with tomato paste, acetic acid, sugar and the remaining salt, meat balls, the produced mixture and bone broth packing, sealing and sterilisation.

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 for the production of canned food "Siberian borsch with meatballs", which provides for the preparation of recipe components, beef cutter, carrots, carrots, parsley and onions, sliced and blanched potatoes, cutting and blanching potatoes, blanching and cutting beets, shredding and freezing fresh cabbage, cooking until the mass of beans is increased by 150%, rubbing garlic, cutting dill, mixing beef and part of onion with chicken eggs, part of salt and bitter black pepper to obtain minced meat molding it into meatballs, mixing the remaining components with tomato paste, acetic acid, sugar and the rest of the salt, packing meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2282385 C1, 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 for the production of canned food “Siberian Borsch with meatballs”, which involves preparing the recipe components, cutting beef, slicing and sautéing carrot, parsley and onion in ghee, cutting and blanching potatoes, blanching and cutting beets, shredding and freezing fresh cabbage, boiling beans for 150% weight gain, rubbing garlic, cutting dill, mixing beef and onions with chicken eggs, some salt and bitter black pepper the study of minced meat and its formation with the production of meatballs, mixing the remaining components with tomato paste, acetic acid, sugar and the rest of the salt, packing meatballs of the mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following the ratio of costs, parts by weight:

beef 225.4-231.9 chicken eggs 41 melted butter twenty potatoes 51,2-54 decorative cabbage one hundred beet 198.4-206.4 carrot 46.8-48 parsley root 12.5-12.7 onion 70.2-71.1 beans 42.3 garlic 5.1-5.4 dill greens 25 tomato paste, in terms of 30% solids content 10,2 acetic acid, calculated on 80% concentration 0.6 sugar 10,2 salt eighteen black pepper 0.2 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 beef is chopped.

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

Prepared potatoes are cut and blanched in hot water.

Prepared beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared beans are boiled until mass increase by 150%.

The prepared garlic is mashed.

Prepared dill greens are cut.

Beef and approximately 33% of the recipe for onion in a recipe ratio are mixed with chicken eggs, about 15% of the recipe for salt and ground black pepper to produce minced meat, which is formed into meatballs.

Carrots, parsley root, the rest of onions, potatoes, beets, fresh ornamental cabbage, beans, garlic and dill are mixed with tomato paste, acetic acid, sugar and the rest of the salt

Meatballs, 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 match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food, Volume I. - Μ .: APPP "Canned Fruit and Vegetable", 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 "Siberian borsch with meatballs", which includes preparing the recipe components, cutting beef, slicing and sautéing carrots, parsley and onions in potato butter, cutting and blanching potatoes, blanching and cutting beets, shredding and freezing fresh cabbage, weight gain by 150% of beans, rubbing garlic, cutting dill, mixing beef and part of onion with chicken eggs, part of salt and black bitter pepper to obtain minced meat and molding to obtain meatballs, mixing the remaining components listed with tomato paste, acetic acid, sugar and the rest of the salt, packing meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of consumption, wt. .h .:
beef 225.4-231.9 chicken eggs 41 melted butter twenty potatoes 51,2-54 decorative cabbage one hundred beet 198.4-206.4 carrot 46.8-48 parsley root 12.5-12.7 onion 70.2-71.1 beans 42.3 garlic 5.1-5.4 dill greens 25 tomato paste, in terms of 30% solids content 10,2 acetic acid, calculated on 80% concentration 0.6 sugar 10,2 salt eighteen black pepper 0.2 bone broth before the release of the target product 1000