RU2302790C1 - Method for production of canned soup - Google Patents

Abstract

FIELD: food processing industry, in particular canned soup.

SUBSTANCE: Part of bone broth is boiled, part of wheat flour is introduced thereto, mixture is cooled to 75-80°C, rest flour and hen egg are introduced to produce dough. Then claimed method includes dough forming and blanching to produce dumplings; carrot, parsley root, and onion cutting and roasting in melt fat; beet blanching and cutting; potato cutting and blanching; fresh white cabbage shredding and freezing; chicken meat and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with sour cream, tomato paste, acetic acid, table salt, black pepper, and bay leaf. Obtained mixture and rest bone broth are pre-packed, sealed and sterilized. Claimed canned goods have digestion value of 5.1x10⁴.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

There is a method of obtaining a culinary dish "Poltava borsch with dumplings", which involves bringing water to a boil, introducing a portion of wheat flour into it, cooling to 75-80 ° C, introducing the remaining portion of wheat flour and chicken eggs to produce dough, molding and cooking until preparedness in salted water to produce dumplings, cutting beets, mixing them with vinegar, tomato puree and ghee and stewing until cooked, cutting and sautéing carrots, parsley and onions in melted fat, cutting potatoes and greens, chopping fresh white cabbage, cutting and crushing bacon, pouring chicken with drinking water, adding salt, boiling until half cooked, separating the chicken from the broth, removing bones and cutting chicken, bringing the broth to a boil, adding potatoes and cabbage, cooking for 10-15 minutes, adding beets, carrots, parsley root, onions, bacon and some greens, cooking until tender, insisting for 15-20 minutes, adding chicken and dumplings, dressing sour cream and sprinkling the rest of the greens to get the finished dish (Sungurova E.E. , A feast for the whole world - M.: Physical education and sport, 1994, p.353).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food “Poltava borsch with dumplings” involves preparing the recipe components, bringing part of the bone broth to a boil, introducing part of the wheat flour into it, cooling to 75-80 ° C, introducing the remaining part of wheat flour and chicken eggs with dough, its molding and blanching with dumplings, cutting and sautéing carrots, parsley and onions in melted fat, blanching and cutting beets, cutting and blanching potatoes, shredding and freezing fresh white cabbage, cutting chicken and greens, mixing the listed components without oxygen with sour cream, tomato paste, acetic acid, sugar, sodium chloride, black pepper and bay leaf, packing the resulting mixture and bone broth at the next consumption of components, wt.h .:

chicken 515.02 melted fat 16 beet 148.8-154.8 cabbage 196 potatoes 204.8-216 carrot 23,4-24 parsley root 19.92-20.24 onion 32.76-33.18 greenery 25 Wheat flour 48 chicken eggs 8 sour cream 24 tomato paste 30% 5.33 acetic acid 80% 0.3 sugar 6 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. A portion of the broth, corresponding in weight to approximately half the prescription amount of wheat flour, is brought to a boil, about 1/3 of the prescription amount of wheat flour is introduced into it, cooled to 75-80 ° C, and the rest of the wheat flour and chicken eggs are introduced to produce a dough. The dough is molded and blanched into dumplings. Prepared carrots, parsley root and onions are chopped and sautéed in melted fat. Prepared beets are blanched and chopped. Prepared potatoes are cut and blanched in hot water. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken and greens are cut. The listed components are mixed without oxygen with sour cream, tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and the remainder of the bone broth is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a pilot product of 5.1 · 10 ⁴ and for the control product of 4.3 · 10 ⁴ respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, bringing part of the bone broth to a boil, introducing part of the wheat flour into it, cooling to 75-80 ° С, introducing the remaining part of the wheat flour and chicken eggs to obtain the dough, molding it and blanching to obtain dumplings , cutting and sautéing in melted fat carrots, parsley and onions, blanching and cutting beets, cutting and blanching potatoes, shredding and freezing fresh cabbage, cutting chicken and greens, mixed these components without oxygen with sour cream, tomato paste, acetic acid, sugar, salt, black pepper and bay leaf, packaging the mixture and bone broth at the following consumption of components, parts by weight: chicken 515.02 melted fat 16 beet 148.8-154.8 cabbage 196 potatoes 204.8-216 carrot 23,4-24 parsley root 19.92-20.24 onion 32.76-33.18 greenery 25 Wheat flour 48 chicken eggs 8 sour cream 24 tomato paste 30% 5.33 acetic acid 80% 0.3 sugar 6 salt eighteen black pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.