RU2576165C1 - Method of making canned food "stomach with cabbage" - Google Patents
Method of making canned food "stomach with cabbage" Download PDFInfo
- Publication number
- RU2576165C1 RU2576165C1 RU2014153319/13A RU2014153319A RU2576165C1 RU 2576165 C1 RU2576165 C1 RU 2576165C1 RU 2014153319/13 A RU2014153319/13 A RU 2014153319/13A RU 2014153319 A RU2014153319 A RU 2014153319A RU 2576165 C1 RU2576165 C1 RU 2576165C1
- Authority
- RU
- Russia
- Prior art keywords
- cabbage
- stomach
- components
- salt
- tomato paste
- Prior art date
Links
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 12
- 210000002784 stomach Anatomy 0.000 title claims abstract description 11
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims description 11
- 240000007124 Brassica oleracea Species 0.000 title claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims description 10
- 235000013324 preserved food Nutrition 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 240000008474 Pimenta dioica Species 0.000 claims description 5
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов "Желудок с капустой", предусматривающий подготовку рецептурных компонентов, резку и пассерование в топленом жире репчатого лука, шинковку и замораживание свежей белокочанной капусты, резку говяжьего желудка и зелени укропа, смешивание перечисленных компонентов с томатной пастой, солью, перцем черным горьким, перцем душистым и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2279820 C1, 2006).A known method for the production of canned food "Stomach with cabbage", which includes preparing the recipe components, cutting and sautéing onion in melted butter, chopping and freezing fresh white cabbage, cutting beef stomach and dill, mixing these components with tomato paste, salt, black pepper , allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2279820 C1, 2006).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервов "Желудок с капустой", предусматривающем подготовку рецептурных компонентов, резку и пассерование в топленом жире репчатого лука, шинковку и замораживание свежей капусты, резку говяжьего желудка и зелени укропа, смешивание перечисленных компонентов с томатной пастой, солью, перцем черным горьким, перцем душистым и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию, согласно изобретению используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method of producing canned food “Stomach with cabbage”, which involves preparing the recipe components, cutting and sautéing onion in melted fat, chopping and freezing fresh cabbage, cutting beef stomach and dill, mixing these components with tomato paste, salt, bitter black pepper, allspice and bay leaves, packaging the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the component s are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленный репчатый лук нарезают и пассеруют в топленом жире.Prepared onions are chopped and sautéed in melted fat.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленные говяжий желудок и зелень укропа нарезают.Prepared beef stomach and dill are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, солью и молотыми перцем черным горьким, перцем душистым и лавровым листом.The listed components in the recipe ratio are mixed with tomato paste, salt and ground black bitter pepper, allspice and bay leaf.
Полученную смесь и костный бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенный в виде интервала расход репчатого лука охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, осуществляют пересчет ее расхода на эквивалентное содержание сухих веществ по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - Μ.: АППП "Консервплодоовощ", 1990, с. 124).When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - А .: APPP Konservplodoizomat, 1990, p. 124).
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014153319/13A RU2576165C1 (en) | 2014-12-26 | 2014-12-26 | Method of making canned food "stomach with cabbage" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014153319/13A RU2576165C1 (en) | 2014-12-26 | 2014-12-26 | Method of making canned food "stomach with cabbage" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2576165C1 true RU2576165C1 (en) | 2016-02-27 |
Family
ID=55435672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014153319/13A RU2576165C1 (en) | 2014-12-26 | 2014-12-26 | Method of making canned food "stomach with cabbage" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2576165C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2279820C1 (en) * | 2005-02-25 | 2006-07-20 | Олег Иванович Квасенков | Method for manufacturing canned food named "stomach with white cabbage" |
| CN102669758A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Vegetable soup base pack and preparing method thereof |
| RU2468603C1 (en) * | 2012-02-27 | 2012-12-10 | Олег Иванович Квасенков | Method for production of preserves "gizzard with cabbages" |
-
2014
- 2014-12-26 RU RU2014153319/13A patent/RU2576165C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2279820C1 (en) * | 2005-02-25 | 2006-07-20 | Олег Иванович Квасенков | Method for manufacturing canned food named "stomach with white cabbage" |
| RU2468603C1 (en) * | 2012-02-27 | 2012-12-10 | Олег Иванович Квасенков | Method for production of preserves "gizzard with cabbages" |
| CN102669758A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Vegetable soup base pack and preparing method thereof |
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