RU2585440C1 - Method for production of preserved "paunches with cabbages in onion sauce" - Google Patents
Method for production of preserved "paunches with cabbages in onion sauce" Download PDFInfo
- Publication number
- RU2585440C1 RU2585440C1 RU2015107945/13A RU2015107945A RU2585440C1 RU 2585440 C1 RU2585440 C1 RU 2585440C1 RU 2015107945/13 A RU2015107945/13 A RU 2015107945/13A RU 2015107945 A RU2015107945 A RU 2015107945A RU 2585440 C1 RU2585440 C1 RU 2585440C1
- Authority
- RU
- Russia
- Prior art keywords
- cabbage
- cutting
- sautéing
- onion
- acetic acid
- Prior art date
Links
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 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
- 235000015067 sauces Nutrition 0.000 title claims description 4
- 244000291564 Allium cepa Species 0.000 title claims 4
- 210000004767 rumen Anatomy 0.000 title abstract 2
- 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
- 235000013324 preserved food Nutrition 0.000 claims abstract description 8
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum 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
- 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
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 231100000241 scar Toxicity 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 208000032544 Cicatrix Diseases 0.000 claims description 4
- 230000037387 scars Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 230000037390 scarring Effects 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 238000012856 packing Methods 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
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 241000208317 Petroselinum Species 0.000 description 4
- 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
- 241000287107 Passer Species 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
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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)
- Seeds, Soups, And Other Foods (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 производства консервов "Рубцы с капустой в луковом соусе", предусматривающий подготовку рецептурных компонентов, резку, пассерование в топленом жире и протирку моркови, корня петрушки и репчатого лука, шинковку и замораживание свежей белокочанной капусты, резку рубцов, пассерование пшеничной муки, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, сахаром, солью, перцем черным горьким и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2301544 C1, 2007).A known method for the production of canned food "Scar with cabbage in onion sauce", which includes preparing the recipe, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, shredding and freezing fresh white cabbage, cutting scars, stirring the wheat flour, mixing the above components with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth, sealing and sterilization (RU 2301544 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 производства консервов "Рубцы с капустой в луковом соусе", предусматривающем подготовку рецептурных компонентов, резку, пассерование в топленом жире и протирку моркови, корня петрушки и репчатого лука, шинковку и замораживание свежей капусты, резку рубцов, пассерование пшеничной муки, смешивание перечисленных компонентов с томатной пастой, уксусной кислотой, сахаром, солью, перцем черным горьким 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 for the production of canned food “Scar with cabbage in onion sauce”, which involves preparing the recipe components, cutting, sautéing in melted fat and rubbing carrots, parsley and onions, shredding and freezing fresh cabbage, cutting scars, and sautéing wheat flour, mixing the listed components with tomato paste, acetic acid, sugar, salt, bitter black pepper and bay leaf, packing the resulting mixture and bone broth, sealing and sterilization, according clearly invention uses decorative cabbage, and components used in the following ratio 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 жире и протирают.Prepared carrots, parsley root and onions are chopped, sautéed in melted fat and wiped.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Подготовленные рубцы нарезают.Prepared scars are cut.
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.The listed components in the recipe ratio are mixed with tomato paste, acetic acid, sugar, salt and ground pepper, black bitter and bay leaves.
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. 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 но 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 according to the known dependencies (Collection of technological instructions for production canned food.Volume I. - M .: APPP "Konservplodoizgot", 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 |
|---|---|---|---|
| RU2015107945/13A RU2585440C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "paunches with cabbages in onion sauce" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2015107945/13A RU2585440C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "paunches with cabbages in onion sauce" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2585440C1 true RU2585440C1 (en) | 2016-05-27 |
Family
ID=56096115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2015107945/13A RU2585440C1 (en) | 2015-03-10 | 2015-03-10 | Method for production of preserved "paunches with cabbages in onion sauce" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2585440C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1479057A1 (en) * | 1987-07-15 | 1989-05-15 | Московский технологический институт мясной и молочной промышленности | Method of producing articles from substandard produce |
| SU1729368A1 (en) * | 1989-08-07 | 1992-04-30 | С.В.Мхеидзе и Е.Ф.Орешкин | Method of cocking "georgian khashi" |
| RU2301544C1 (en) * | 2005-10-20 | 2007-06-27 | Олег Иванович Квасенков | Method for production of canned goods from tripe and cabbage |
-
2015
- 2015-03-10 RU RU2015107945/13A patent/RU2585440C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1479057A1 (en) * | 1987-07-15 | 1989-05-15 | Московский технологический институт мясной и молочной промышленности | Method of producing articles from substandard produce |
| SU1729368A1 (en) * | 1989-08-07 | 1992-04-30 | С.В.Мхеидзе и Е.Ф.Орешкин | Method of cocking "georgian khashi" |
| RU2301544C1 (en) * | 2005-10-20 | 2007-06-27 | Олег Иванович Квасенков | Method for production of canned goods from tripe and cabbage |
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