RU2573752C1 - Method for production of preserves "meat soup with rice and vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components. One performs meat, potatoes, rutabaga, carrots and white vegetables cutting and blanching, rice blanching, fresh ornamental cabbages chopping and freezing, bulb onions cutting. One mixes the listed components with tomato paste, paprika puree, green peas, salt and black hot pepper. The obtained mixture, meat-and-bone broth, fat and laurel leaf are packaged, sealed and sterilised.

EFFECT: method allows to manufacture new preserves with usage of non-traditional vegetal raw materials.

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 "Meat soup with rice and vegetables", which includes preparing the recipe components, cutting and blanching in the meat and bone broth of meat, cutting and blanching potatoes, turnips, carrots and white roots, blanching rice, shredding and freezing fresh cabbage, cutting onions onions, mixing the listed ingredients with tomato paste, vegetable pepper puree, green peas, salt and black bitter pepper, packing the mixture, fat and bay leaf, sealing and sterilization (RU 2 279834 C2, 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 producing canned food “Meat soup with rice and vegetables”, which involves preparing the recipe components, cutting and blanching meat, potatoes, carrots and white roots, blanching rice, chopping and freezing fresh cabbage, cutting onions, mixing the listed components with tomato paste, vegetable pepper puree, green peas, salt and black bitter pepper, packaging of the mixture, meat and bone broth, fat and bay leaf, sealing and sterilization, according to fig. eteniyu in the mixture additionally used swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:

meat 151-197.5 fat 51 potatoes 225-249 decorative cabbage 186.2 carrot 97-101 white roots 54-55 onion 99-101 swede 38 green pea 89.5 rice 63,4 tomato paste in terms of 30% solids content 30.6 vegetable pepper puree in terms of 7% solids content 43.9 salt 17.3 black pepper 0.4 Bay leaf 0.31 meat and 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 meat, potatoes, rutabaga, carrots and white roots are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared rice blanch.

Prepared onions are chopped.

The listed components in the recipe ratio are mixed with tomato paste, vegetable pepper puree, green peas, salt and ground black pepper.

The resulting mixture, fat, bay leaf and meat 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 100 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.

When using tomato paste and / or vegetable pepper puree with a dry substance content that does not coincide with the formulation, they recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP " Canned fruit and vegetables, 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)

The method of obtaining canned meat and meat soup with rice and vegetables, which includes preparing the recipe, cutting and blanching meat, potatoes, carrots and white roots, blanching rice, chopping and freezing fresh cabbage, cutting onions, mixing the listed ingredients with tomato paste, puree of vegetable pepper, green peas, salt and black bitter pepper, packaging of the mixture, meat and bone broth, fat and bay leaf, sealing and sterilization, characterized in that the composition of the mixture additionally Use swede, which had been previously cut and blanched and decorative cabbage, and components used in the following ratio costs pbw .:
meat 151-197.5 fat 51 potatoes 225-249 decorative cabbage 186.2 carrot 97-101 white roots 54-55 onion 99-101 swede 38 green pea 89.5 rice 63,4 tomato paste in terms of 30% solids content 30.6 vegetable pepper puree in terms of 7% solids content 43.9 salt 17.3 black pepper 0.4 Bay leaf 0.31 meat and bone broth before the release of the target product 1000