RU2582798C1 - Method for production of preserved "chop svi" - Google Patents
Method for production of preserved "chop svi" Download PDFInfo
- Publication number
- RU2582798C1 RU2582798C1 RU2015108911/13A RU2015108911A RU2582798C1 RU 2582798 C1 RU2582798 C1 RU 2582798C1 RU 2015108911/13 A RU2015108911/13 A RU 2015108911/13A RU 2015108911 A RU2015108911 A RU 2015108911A RU 2582798 C1 RU2582798 C1 RU 2582798C1
- Authority
- RU
- Russia
- Prior art keywords
- green
- garlic
- starch
- beef
- salt
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000004713 Pisum sativum Species 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 244000013123 dwarf bean Species 0.000 claims abstract description 8
- 235000021331 green beans Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 235000013324 preserved food Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 240000007124 Brassica oleracea Species 0.000 claims description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 7
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 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
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims 1
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 4
- 244000128884 Zier Kohl Species 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract 2
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000011197 perejil Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (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 получения консервов "Чоп сви", предусматривающий подготовку рецептурных компонентов, резку и обжаривание в растительном масле говядины и чеснока, резку и замораживание свежей пекинской капусты, стручковой фасоли, зеленого лука и зелени, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с крахмалом и солью, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2307526 С1, 2007).A known method of producing canned food "Chop sweet", which includes preparing the recipe components, cutting and frying beef and garlic in vegetable oil, cutting and freezing fresh Beijing cabbage, green beans, green onions and greens, freezing fresh green pea grain, mixing these components with starch and salt, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2307526 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 "Чоп сви", предусматривающем подготовку рецептурных компонентов, резку и обжаривание в растительном масле говядины и чеснока, резку и замораживание свежей капусты, стручковой фасоли, зеленого лука и зелени, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов с крахмалом и солью, 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 for producing canned food “Chop sweet”, which involves preparing the recipe components, cutting and frying beef and garlic in vegetable oil, cutting and freezing fresh cabbage, green beans, green onions and greens, freezing fresh green pea grain, mixing the listed components with starch and salt, packing the resulting mixture and bone broth, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used as follows it costs ratio, in 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.
Подготовленные говядину и чеснок нарезают и обжаривают в растительном масле.Prepared beef and garlic are chopped and fried in vegetable oil.
Подготовленные свежую декоративную капусту, стручковую фасоль, зеленый лук и зелень нарезают и замораживают.Prepared fresh ornamental cabbage, green beans, green onions and greens are chopped and frozen.
Подготовленное свежее зерно зеленого горошка замораживают.Prepared fresh green pea grain is frozen.
Перечисленные компоненты в рецептурном соотношении смешивают с крахмалом и солью.The listed components in a prescription ratio are mixed with starch and salt.
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 говядины соответствует использованию мяса I категории, а максимальный соответствует использованию мяса II категории. Приведенный в виде интервала расход чеснока 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials.
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 |
|---|---|---|---|
| RU2015108911/13A RU2582798C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015108911/13A RU2582798C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2582798C1 true RU2582798C1 (en) | 2016-04-27 |
Family
ID=55794675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015108911/13A RU2582798C1 (en) | 2015-03-16 | 2015-03-16 | Method for production of preserved "chop svi" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2582798C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| WO2007017542A2 (en) * | 2005-08-02 | 2007-02-15 | Bordonaba Almale Jesus Valeria | Method of producing and conserving food products |
| RU2303935C1 (en) * | 2006-02-20 | 2007-08-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
| RU2307526C1 (en) * | 2006-02-20 | 2007-10-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
-
2015
- 2015-03-16 RU RU2015108911/13A patent/RU2582798C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| WO2007017542A2 (en) * | 2005-08-02 | 2007-02-15 | Bordonaba Almale Jesus Valeria | Method of producing and conserving food products |
| RU2303935C1 (en) * | 2006-02-20 | 2007-08-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
| RU2307526C1 (en) * | 2006-02-20 | 2007-10-10 | Олег Иванович Квасенков | Method for production of canned goods from meat and cabbage |
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