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, cutting and heating carrots and onions in melted butter followed by cutting poultry meat and greens and blanching the kernels of green peas, 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 bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

 

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

A known method of making culinary dishes "vegetable Soup", providing training prescription components, boiling, and separation from the broth and cut poultry, cutting, passerovannye in margarine carrots and onions, cut potatoes and herbs, chopping fresh cabbage, bring broth to a boil, the introduction of potatoes and cabbage, cooked until tender, introduction for 10-15 minutes before end of cooking carrots, onions, canned green peas, salt, black pepper bitter and Bay leaf, introduction poultry and greens and dressing sour cream with getting ready meals (Godunov LE, a Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, 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 a method of obtaining a canned product "vegetable Soup" provides for the preparation of recipe components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting, passerovannye in melted butter carrots and onions,blanching beans green peas cutting poultry and greens, mixing the listed components without oxygen access with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth the next time the flow of components, parts by weight:

the bird547,95-858,37
cabbage100
potatoes267-281,6
carrots50-51,28
onions48-48,62
corn green peas46
greens25
melted butter20
Sol18
black pepper bitter0,2
Bay leaf0,1
bone 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 are cut and blanched in hot water. Prepared carrots and onions cut and passer in melted butter. Prepared corn green peas are blanched in hot water, Prepared meat PT is s and the greens are cut. The following components are mixed without oxygen access with salt, black pepper bitter and Bay leaf, pack up the mixture and bone broth in the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of poultry corresponds to using the Turkey category I, and the maximum corresponds to using chicken. The consumption of other species of birds occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 200 kg per 1 t of the target product. 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 a 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 filling the shift of the Ana in the amount of 5% by weight and cultivation on 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 4,1·104respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

A method of obtaining a canned product, providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting, passerovannye in melted butter carrots and onions, blanching beans green peas, cut poultry meat and herbs, mixing the listed components without oxygen access with salt, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization, the next time the flow of components, parts by weight:

The bird547,95-858,37
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Onions48-48,62
Corn green peas46
Greens25
Topline the oil 20
Sol18
Black pepper bitter0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000



 

Same patents:

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting skinned fish filet, leek, greens and pickled cucumbers followed by 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 at certain quantitative ratios followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting beef kidneys, leek, greens and pickled cucumbers followed by 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 bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

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SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

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FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting beef kidneys, leek, greens and pickled cucumbers followed by mixing the above-mentioned components with common salt, hot black pepper and laurel leaf, bone broth and sour cream at certain quantitative ratios followed by packing the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting skinned fish filet, leek, greens and pickled cucumbers followed by 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 at certain quantitative ratios followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing canned first-course dishes, so, the suggested canned food should be prepared due to cutting and freezing new white cabbage and, also, cutting and blanching potatoes, cutting and heating carrots, parsley and celery roots and onions in vegetable oil followed by cutting beef kidneys, leek, greens and pickled cucumbers followed by 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 bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing first-course dishes for cosmic nutrition. The suggested canned food should be manufactured due to chopping, freezing and reducing new white cabbage upon a roller; cutting, heating in melted butter and reducing the carrots, onions and parsley root upon a roller; cutting, heating in melted butter with addition of wheat flour and reducing the beet upon a roller; potatoes should be cut, blanched and reduced upon a roller; beef should be reduced upon a roller together with parsley greens and sweet pepper followed by grating the garlic and mixing the above-mentioned ingredients with sour cream, tomato paste, sugar, lemon juice, common salt, a CO2-extract of the biomass of the preset type of micromycete, hot black pepper and bony broth. It is necessary to pack the mixture obtained into aluminum tubes followed by their sealing and sterilization. New canned food applied for cosmic nutrition is of increased digestibility.

EFFECT: higher efficiency.

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