RU2566045C1 - Method for production of preserved product "farm soup with grits" - 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, potatoes and rutabaga cutting and blanching, fresh ornamental cabbages cutting and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, poultry meat, tomatoes and greens cutting. Then one performs the listed components mixing with "Hercules" oat flakes, salt, black hot pepper and laurel leaf, 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 of producing a canned product "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, cutting poultry meat and herbs, mixing the listed components with oatmeal "Hercules", salt, black pepper and bay leaf, packaging the mixture and bone broth, sealing and sterilization (RU 2291656 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 for producing a canned product “Peasant Soup with Cereals”, which involves preparing the recipe components, cutting and blanching potatoes, cutting and freezing fresh cabbage, cutting and sautéing carrot, parsley and onion root in melted fat, cutting meat poultry, tomatoes and herbs, mixing the listed components with Hercules oatmeal, salt, black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, rutabaga, which is pre-cut and blanched, and decorative cabbage are additionally used in the mixture, and the components are used in the following ratio of costs, parts by weight:

bird 548-858.4 melted fat twenty decorative cabbage twenty potatoes 107-112.9 oatmeal "Hercules" 35 swede 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 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 potatoes and rutabaga 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 poultry, tomatoes and greens are cut.

The listed components in the recipe ratio are mixed with oatmeal "Hercules", 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 poultry corresponds to the use of turkey of category I, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg 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 obtaining a canned product "Peasant Soup with Cereals", which includes preparing the recipe components, cutting and blanching potatoes, cutting and freezing fresh cabbage, cutting and sautéing carrot, parsley and onion roots in parsley fat, cutting poultry, tomatoes and herbs, mixing the listed components with oatmeal "Hercules", salt, black pepper and bay leaf, packaging of the mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture they additionally use rutabaga, which is previously cut and blanched, and decorative cabbage, and the components are used in the following ratio of expenses, parts by weight:
bird 548-858.4 melted fat twenty decorative cabbage twenty potatoes 107-112.9 oatmeal "Hercules" 35 swede 40 carrot 25-25.6 parsley root 13-13.2 onion 48-48.6 tomatoes 44 greenery 25 salt eighteen black pepper 0.2 Bay leaf 0.1 bone broth before the release of the target product 1000