RU2576900C1 - Method for production of preserved "cooked brains with cabbages and tomato sauce" - Google Patents
Method for production of preserved "cooked brains with cabbages and tomato sauce" Download PDFInfo
- Publication number
- RU2576900C1 RU2576900C1 RU2015105871/13A RU2015105871A RU2576900C1 RU 2576900 C1 RU2576900 C1 RU 2576900C1 RU 2015105871/13 A RU2015105871/13 A RU 2015105871/13A RU 2015105871 A RU2015105871 A RU 2015105871A RU 2576900 C1 RU2576900 C1 RU 2576900C1
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- RU
- Russia
- Prior art keywords
- brains
- cutting
- brain
- cabbage
- acetic acid
- Prior art date
Links
- 210000004556 brain Anatomy 0.000 title claims abstract description 16
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 13
- 240000007124 Brassica oleracea Species 0.000 title claims description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims description 10
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 4
- 235000015067 sauces Nutrition 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 244000128884 Zier Kohl Species 0.000 claims abstract description 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000012046 side dish Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 239000010520 ghee Substances 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
- 238000012856 packing Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000021189 garnishes Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000011054 acetic acid Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 244000080466 oignon Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000208317 Petroselinum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000287107 Passer Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- 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 "Мозги вареные с капустой и томатным соусом", предусматривающий подготовку рецептурных компонентов, резку, пассерование в топленом масле и протирку моркови, корня петрушки и репчатого лука, резку и бланширование белых грибов, шинковку и замораживание свежей белокочанной капусты, пассерование пшеничной муки, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, сахаром, солью, перцем черным горьким и лавровым листом с получением гарнира, порционирование мозгов, фасовку мозгов, гарнира и костного бульона, герметизацию и стерилизацию (RU 2299593 C1, 2007).A known method of producing canned food "Brains boiled with cabbage and tomato sauce", which includes preparing the recipe, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and blanching porcini mushrooms, chopping and freezing fresh cabbage, passer flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a side dish, portioning the brain, packing the brain, garnish and bone broth, sealing and sterilization (RU 2299593 C1, 2007).
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 получения консервов "Мозги вареные с капустой и томатным соусом", предусматривающем подготовку рецептурных компонентов, резку, пассерование в топленом масле и протирку моркови, корня петрушки и репчатого лука, резку и бланширование белых грибов, шинковку и замораживание свежей капусты, пассерование пшеничной муки, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, сахаром, солью, перцем черным горьким и лавровым листом с получением гарнира, порционирование мозгов, фасовку мозгов, гарнира 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 for producing canned food “Brains boiled with cabbage and tomato sauce”, which involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and blanching porcini mushrooms, shredding and freezing fresh cabbage, sautéing wheat flour, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf to obtain a side dish, portioning the brain, fas brain, garnish and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, wt. hours:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные морковь, корень петрушки и репчатый лук нарезают, пассеруют в топленом масле и протирают.Prepared carrots, parsley root and onions are chopped, sautéed in melted butter and wiped.
Подготовленные белые грибы нарезают и бланшируют.Prepared porcini mushrooms are cut and blanched in hot water.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленную пшеничную муку пассеруют.Prepared wheat flour passer.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, уксусной кислотой, сахаром, солью и молотыми перцем черным горьким и лавровым листом с получением гарнира.The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper with black bitter and bay leaves to obtain a side dish.
Подготовленные мозги порционируют.Prepared brains portioning.
Мозги, гарнир и костный бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.Brains, side dish 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. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.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.
При использовании томатной пасты с содержанием сухих веществ, не совпадающим с рецептурным, и/или уксусной кислоты с концентрацией, не совпадающей с рецептурной, осуществляют пересчет их расходов на эквивалентное содержание сухих веществ и/или кислоты соответственно по известным зависимостям (Сборник технологических инструкций по производству консервов. Том I. - М.: АППП "Консервплодоовощ", 1990, с. 124).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. - M .: APPP "Konservlodozyot", 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 |
|---|---|---|---|
| RU2015105871/13A RU2576900C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "cooked brains with cabbages and tomato sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015105871/13A RU2576900C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "cooked brains with cabbages and tomato sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2576900C1 true RU2576900C1 (en) | 2016-03-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015105871/13A RU2576900C1 (en) | 2015-02-20 | 2015-02-20 | Method for production of preserved "cooked brains with cabbages and tomato sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2576900C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1017269A1 (en) * | 1981-09-18 | 1983-05-15 | Киевский Научно-Исследовательский Институт Гигиены Питания | Meat preserves |
| JPS6012926A (en) * | 1983-07-01 | 1985-01-23 | Yasutsugu Uechi | Canned goods using brain of animal as raw material |
| RU2214107C2 (en) * | 2001-04-12 | 2003-10-20 | Устинова Александра Васильевна | Canned meat for infant food |
| RU2299593C1 (en) * | 2005-10-19 | 2007-05-27 | Олег Иванович Квасенков | Method for production of canned goods from brains and cabbage |
-
2015
- 2015-02-20 RU RU2015105871/13A patent/RU2576900C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1017269A1 (en) * | 1981-09-18 | 1983-05-15 | Киевский Научно-Исследовательский Институт Гигиены Питания | Meat preserves |
| JPS6012926A (en) * | 1983-07-01 | 1985-01-23 | Yasutsugu Uechi | Canned goods using brain of animal as raw material |
| RU2214107C2 (en) * | 2001-04-12 | 2003-10-20 | Устинова Александра Васильевна | Canned meat for infant food |
| RU2299593C1 (en) * | 2005-10-19 | 2007-05-27 | Олег Иванович Квасенков | Method for production of canned goods from brains and cabbage |
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