Method for manufacturing canned food "vegetable soup"

FIELD: food industry.

SUBSTANCE: the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes and green bean, cutting and heating carrots and onions in melted butter followed by cutting skinned fish filet and greens, mixing the above-mentioned components at oxygen-free access with common salt, hot black pepper and laurel leaf. Then one should pack the mixture obtained and fish broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dish.

EFFECT: higher efficiency.

 

The invention relates to the technology of production of canned concentrates first dining.

A known method of manufacture of culinary dishes "vegetable Soup", providing training prescription components, boiling, and separation from the broth and cut fish cut, passerovannye in margarine carrots and onions, cut potatoes, vegetables, beans and herbs, chopping fresh cabbage, bring broth to a boil, the introduction of potatoes, cabbage and vegetable beans, cooked until tender, introduction for 10-15 minutes before end of cooking carrots, onions, salt, black pepper bitter and Bay leaf and the introduction of fish and greens with getting ready meals (Godunov LE A collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 88).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by the fact that the way we produce canned product "vegetable Soup" provides for the preparation of recipe components, chopping and freezing of fresh cabbage, cutting and blanching potatoes and vegetable bean, cutting, passerovannye in melted butter carrots and onions, cutting basscore the nogo fish fillets and green, mixing the listed components without oxygen access with salt, black pepper bitter and Bay leaf, packing the mixture and fish broth the next time the flow of components, parts by weight:

Bessmertnova fish fillets200
cabbage100
potatoes267-281,6
carrots50-51,28
onions48-48,62
vegetable beans33
greens25
melted butter20
Sol18
black pepper bitter0,2
Bay leaf0,1
fish brothto the output of the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared potatoes and vegetable beans are cut and blanched in hot water. Prepared carrots and onions cut and passer in melted butter. Prepared Bessmertnova fish fillets and greens n is result. The following components are mixed without oxygen access with salt, black pepper bitter and Bay leaf, pack up the mixture and fish broth with the above-stated flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except fish broth, given taking into account norms of waste and losses of each type of raw material. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to GOST 18316.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by making the first lunch of canned food in their breeding drinking water in the ratio 1:1 and cultivating their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 6,4·104and for the control of product 4,3·104respectively.

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

The way we produce canned product, providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes and vegetables beans, cutting, passerovannye in melted butter carrots and onions, cut Bessmertnova fish fillets and herbs, mixing the listed components without oxygen access with salt, black pepper bitter and Bay leaf, packing the mixture and fish broth, sealing and sterilization, the next time the flow of components, parts by weight:

Bessmertnova fish fillets200
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Onions48-48,62
Vegetable beans33
Greens25
Melted butter20
Sol18
Black pepper bitter0,2
Bay leaf0,1
Fish brothTo the output of the target product 1000



 

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