RU2582775C1 - Method for production of preserved "moscow solyanka" - Google Patents
Method for production of preserved "moscow solyanka" Download PDFInfo
- Publication number
- RU2582775C1 RU2582775C1 RU2014153770/13A RU2014153770A RU2582775C1 RU 2582775 C1 RU2582775 C1 RU 2582775C1 RU 2014153770/13 A RU2014153770/13 A RU 2014153770/13A RU 2014153770 A RU2014153770 A RU 2014153770A RU 2582775 C1 RU2582775 C1 RU 2582775C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- canned
- sausages
- pork
- allspice
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 235000013324 preserved food Nutrition 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 235000019737 Animal fat Nutrition 0.000 claims abstract description 7
- 241000207836 Olea <angiosperm> Species 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 238000000197 pyrolysis Methods 0.000 claims abstract description 7
- 235000013580 sausages Nutrition 0.000 claims abstract description 7
- 239000002023 wood Substances 0.000 claims abstract description 7
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 6
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 6
- 235000013351 cheese Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 241000286209 Phasianidae Species 0.000 claims description 4
- 238000002156 mixing 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
- 241001413690 Tetrastes bonasia Species 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 229960000583 acetic acid Drugs 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens 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
- 239000000126 substance Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 238000005516 engineering process Methods 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
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005135 Micromeria juliana 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
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical class C(C)(=O)* 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (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 ′′Солянка московская′′, предусматривающий подготовку рецептурных компонентов, резку и пассерование в животном жире репчатого лука, шинковку и замораживание свежей белокочанной капусты, натирание сыра, резку свинины, мяса рябчика, сосисок и консервированных оливок, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, солью, CO2-экстрактом пиролизной древесины, перцем черным горьким и перцем душистым, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2287955 С1, 2006).There is a known method for the production of canned food “Moscow Solyanka”, which involves preparing the recipe components, cutting and sautéing onions in animal fat, chopping and freezing fresh white cabbage, rubbing cheese, cutting pork, hazel grouse, sausages and canned olives, mixing the listed components with tomato paste, acetic acid, salt, CO 2 -extract of pyrolysis wood, bitter black pepper and allspice, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2287955 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 ′′Солянка московская′′, предусматривающем подготовку рецептурных компонентов, резку и пассерование в животном жире репчатого лука, шинковку и замораживание свежей капусты, натирание сыра, резку свинины, мяса рябчика, сосисок и консервированных оливок, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, солью, CO2-экстрактом пиролизной древесины, перцем черным горьким и перцем душистым, 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 “Moscow Solyanka”, which involves preparing the recipe components, cutting and sautéing onion in animal fat, chopping and freezing fresh cabbage, rubbing cheese, cutting pork, grouse, sausages and canned olives blending these components with tomato paste, acetic acid salt, CO 2 extract of the pyrolysis of wood, black pepper and pepper savory, packing the resulting mixture and bone broth sealing and sterilization according to the invention using the decorative cabbage, and components used in the following ratio costs pbw .:
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 животном жире.Prepared onions are cut and sautéed in animal fat.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленный твердый сыр натирают.The prepared hard cheese is rubbed.
Подготовленные свинину, мясо рябчика, сосиски и консервированные оливки нарезают.Prepared pork, grouse, sausages and canned olives are chopped.
Перечисленные компоненты в рецептурном соотношении смешивают с томатной пастой, уксусной кислотой, солью, CO2-экстрактом пиролизной древесины и молотыми перцем черным горьким и перцем душистым.The listed components in the recipe ratio are mixed with tomato paste, acetic acid, salt, CO 2 -extract of pyrolysis of wood and ground black pepper and allspice.
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. Минимальный расход свинины соответствует использованию свинины обрезной, а максимальный соответствует использованию свинины мясной. 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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, 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 ′ ′ Canned Fruit and Vegetable ′ ′, 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 |
|---|---|---|---|
| RU2014153770/13A RU2582775C1 (en) | 2014-12-30 | 2014-12-30 | Method for production of preserved "moscow solyanka" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014153770/13A RU2582775C1 (en) | 2014-12-30 | 2014-12-30 | Method for production of preserved "moscow solyanka" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2582775C1 true RU2582775C1 (en) | 2016-04-27 |
Family
ID=55794652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014153770/13A RU2582775C1 (en) | 2014-12-30 | 2014-12-30 | Method for production of preserved "moscow solyanka" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2582775C1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004089112A1 (en) * | 2003-04-07 | 2004-10-21 | Stinson Srl | Method to prepare a long preservation food of avicultural meat with vegetables |
| RU2287955C1 (en) * | 2005-05-05 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned food "moscow solyanka" |
| RU2312524C2 (en) * | 2005-11-30 | 2007-12-20 | Михаил Александрович Кретов | Meat-and-vegetable canned food for baby diet |
| RU2341111C1 (en) * | 2007-03-20 | 2008-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Preserved product with meat and garnish and methods of its manufacturing |
| RU2366307C2 (en) * | 2007-10-24 | 2009-09-10 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Production method of instant preserved product "mixed meat solyanka" |
-
2014
- 2014-12-30 RU RU2014153770/13A patent/RU2582775C1/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004089112A1 (en) * | 2003-04-07 | 2004-10-21 | Stinson Srl | Method to prepare a long preservation food of avicultural meat with vegetables |
| RU2287955C1 (en) * | 2005-05-05 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned food "moscow solyanka" |
| RU2312524C2 (en) * | 2005-11-30 | 2007-12-20 | Михаил Александрович Кретов | Meat-and-vegetable canned food for baby diet |
| RU2341111C1 (en) * | 2007-03-20 | 2008-12-20 | Государственное научное учреждение Всероссийский научно-исследовательский институт мясной промышленности им. В.М. Горбатова Российской академии сельскохозяйственных наук | Preserved product with meat and garnish and methods of its manufacturing |
| RU2366307C2 (en) * | 2007-10-24 | 2009-09-10 | Общество с ограниченной ответственностью "Кинг-Лион Фудс" | Production method of instant preserved product "mixed meat solyanka" |
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