RU2565929C1 - Method to produce preserves "tartussky soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses. The method provides for preparation of formula components, cutting and sauteing in fat of carrots, parsley root, celery root and Russian turnip, cutting and blanching of potatoes, cutting and freezing of fresh ornamental cabbage, cutting of parsley, mixing of specified components with vermicelli, tomato paste and sweet bell pepper, cutting of smoked meat and smoked cheese, packing of produced mix, smoked meat, smoked cheese and bone broth, sealing and sterilisation.

EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.

Description

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

A known method for the production of canned food "Tartus Soup", which includes preparing the recipe, cutting carrots, parsley root, celery root, rutabaga, potatoes and parsley, chopping and freezing fresh cabbage, frying carrots in fat, parsley root and celery root, adding to rutabaga, stirring and heating, adding potatoes, bone broth, tomato paste, salt and red pepper, boiling until half cooked, adding vermicelli and cabbage, packing the resulting mixture, smoked meat, chenogo cheese and parsley, sealing and sterilization (RU 2280391 C2, 2006).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method of producing canned food “Tartus Soup”, which involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and rutabaga root, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting parsley, mixing the above components with vermicelli, tomato paste and red pepper, packing the resulting mixture, smoked meat, smoked cheese and bone broth, sealing and sterilization, according to the invention, use ekorativnuyu cabbage and red bell peppers, smoked meat and smoked cheese before filling is cut, and the components used in the following ratio costs wt. hours:

smoked meat 77.7-82.2 smoked cheese 25.3 fat 51 potatoes 178-197 decorative cabbage 114.3 carrot 180-187 parsley root 141-144 celery root 98-101 swede 99 parsley 7.4 vermicelli 50.7 tomato paste, in terms of 30% solids content 22.4 salt 21,2 sweet red pepper 1,02 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared carrots, parsley root, celery root and rutabaga are cut and sautéed in fat.

Prepared potatoes are cut and blanched in hot water.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared parsley is chopped.

The listed components in the recipe ratio are mixed with vermicelli, tomato paste, salt and sweet red pepper.

Prepared smoked meat and smoked cheese are chopped.

Smoked meat, smoked cheese, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The minimum consumption of smoked meat corresponds to the use of ham, and the maximum corresponds to the use of brisket or loin. The consumption of other types of smoked meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated tab of 63.5 kg per 1 ton of the target product. The remaining costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - А.: Food and Beverage Preserves, 1990, p. 124 )

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

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)

Method for the production of canned food “Tartus Soup”, which involves preparing the recipe components, cutting and sautéing carrots, parsley root, celery and rutabaga root in fat, cutting and blanching potatoes, chopping and freezing fresh cabbage, cutting parsley, mixing the listed components with vermicelli, tomato paste and red pepper, packaging the mixture, smoked meat, smoked cheese and bone broth, sealing and sterilization, characterized in that they use decorative cabbage and red pepper hellish, smoked meat and smoked cheese are cut before packing, and the components are used in the following ratio of costs, parts by weight:
smoked meat 77.7-82.2 smoked cheese 25.3 fat 51 potatoes 178-197 decorative cabbage 114.3 carrot 180-187 parsley root 141-144 celery root 98-101 swede 99 parsley 7.4 vermicelli 50.7 tomato paste, in terms of 30% solids content 22.4 salt 21,2 sweet red pepper 1,02 bone broth before the release of the target product 1000