RU2585831C1 - Method for production of preserved "chorba" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production method for canned concentrates of first courses. Method comprises preparation of recipe ingredients. Pre-processed potatoes, parsley roots, benincasa, cauliflower and paprika are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Cooking peas and beans are boiled till 150 % weight increase. Bulb onions and parsley are cut. Listed components are mixed with tomato paste, part of salt and citric acid. Pre-processed pork is chopped. Rice is boiled till double weight increase. Pork, rice, chicken eggs and remaining salt are mixed to produce mince which is shaped into mince balls. Mince balls, prepared mixture and bone broth are packed, sealed and sterilised.

EFFECT: method allows to get new type of canned food using nonconventional vegetable raw materials.

1 cl

Description

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

A known method of producing canned food "Chorba", which includes preparing the recipe components, cutting and blanching potatoes, parsley, pumpkin, cauliflower and vegetable pepper, blanching and cutting carrots, shredding and freezing fresh cabbage, cooking until the mass is increased by 150% peas and beans, cutting onions and parsley, mixing the listed ingredients with tomato paste, part of the salt and citric acid, chopping pork, cooking until double the mass of rice, mixing pork, rice , chicken eggs and the rest of the salt to produce minced meat and its formation to produce meatballs, packing meatballs, the resulting mixture and bone broth, sealing and sterilization (RU 2305454 C1, 2007).

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 “Chorba”, which involves preparing the recipe components, cutting and blanching potatoes, parsley root, cauliflower and vegetable pepper, blanching and cutting carrots, shredding and freezing fresh cabbage, cooking until the mass is increased by 150 % peas and beans, cutting onions and parsley, mixing the listed ingredients with tomato paste, some salt and citric acid, chopping pork, boiling until the rice mass doubles, mixing of rice, chicken eggs, and the rest of the salt to produce minced meat and its formation to produce meatballs, packing meatballs, the resulting mixture and bone broth, sealing and sterilization, according to the invention, the mixture also uses beninase, which is previously cut and blanched, and decorative cabbage, and the components are used in the following ratio of costs, wt. hours:

pork 120.5-151.5 chicken eggs 16 potatoes 19.2-20.3 decorative cabbage 62.5 carrot 17.6-18 parsley root 18,7-19 onion 17.6-17.8 vegetable pepper 19 benincase 18.3 cauliflower 22.4 rice 16 beans 15.9 peas 15.9 parsley 25 tomato paste, in terms of 30% solids content 5.1 salt eighteen lemon acid 0.6 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 potatoes, parsley root, beninase, cauliflower and vegetable pepper are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared peas and beans are cooked to a mass increase of 150%.

Prepared onions and parsley chop.

The listed components in the recipe ratio are mixed with tomato paste, approximately 90% of the recipe amount of salt and citric acid.

Prepared pork is chopped and cut.

Prepared rice is boiled until a double increase in mass.

Pork and rice in a recipe ratio are mixed with chicken eggs and the rest of the salt to produce minced meat, which is formed into meatballs.

Meatballs, 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 .: APPP Konservplodoizomat, 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)

A method of obtaining canned food "Chorba", which includes preparing the recipe components, cutting and blanching potatoes, parsley root, cauliflower and vegetable pepper, blanching and cutting carrots, shredding and freezing fresh cabbage, boiling peas and beans up to 150% weight, cutting onions onions and parsley, mixing the listed ingredients with tomato paste, some salt and citric acid, pork chopping, boiling until the rice mass doubles, mixing pork, rice, chicken eggs and the remaining hour these salts to obtain minced meat and its formation to produce meatballs, packing meatballs, the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture additionally uses benincase, which is pre-cut and blanched, and decorative cabbage, and the components are used for the following ratio of costs, wt. hours:
pork 120.5-151.5 chicken eggs 16 potatoes 19.2-20.3 decorative cabbage 62.5 carrot 17.6-18 parsley root 18,7-19 onion 17.6-17.8 vegetable pepper 19 benincase 18.3 cauliflower 22.4 rice 16 beans 15.9 peas 15.9 parsley 25 tomato paste in terms of 30% solids content 5.1 salt eighteen lemon acid 0.6 bone broth before the release of the target product 1000