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 beans, cutting and heating carrots and onions in melted butter followed by cutting meat 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 bone broth followed by sealing and sterilization. This enables to obtain new canned food of higher digestibility.

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 of meat, cutting, 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, the introduction of meat and greens and dressing sour cream with getting ready meals (Godunov LE 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 a method for manufacturing canned envisages 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, cut of meat and greens, is smeshivanie these components without oxygen with sodium chloride, pepper black bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization in following the flow of components, parts by weight:

meat240,96-314,96
cabbage100
potatoes267-281,6
carrots50-51,28
onions48-48,62
vegetable beans33
greens25
melted butter20
Sol18
black pepper bitter0,2
Bay leaf0,1
bone brothto the output of the target product 1000

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 meat and greens cut. The following components are mixed without oxygen access with salt, black pepper and bitter love the new sheet 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 meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat 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 the dressing sour cream in an amount of 5% by weight and cultivation on their samples test organism Tetrachimena pyriformis. Digestibility was estimated by who to kolichestvo of ciliates in 1 cm 3product. It was for an experienced product 6,4·104and for the control of product 4,3·104respectively.

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

A method of manufacturing canned, providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes and vegetable bean, cutting, passerovannye in melted butter carrots and onions, cutting 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 in following the flow of components, parts by weight:

Meat240,96-314,96
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Onions48-48,62
Vegetable beans33
Greens25
Melted butter20
Sol18
Black pepper bitter 0,2
Bay leaf0,1
Bone brothTo the output of the target product 1000



 

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SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato and vegetable haricot cutting, and chopping; carrot and onion cutting, roasting in melt butter and chopping; meat cutting and chopping; gardenstuff chopping. Abovementioned components are blended with bone broth, sour cream, table salt, and CO2-black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

FIELD: food processing industry, in particular production of canned soup concentrates.

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EFFECT: canned goods of increased digestion value.

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FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: canned goods of increased digestion value.

Canned soup // 2292813

FIELD: food processing industry, in particular production of canned soup concentrates.

SUBSTANCE: claimed method includes potato cutting and blanching; tomato and fresh white cabbage cutting and freezing; carrot, parsley root and onion cutting and roasting in melt fat; grain boiling up to semi-finished state; meat and gardenstuff cutting. Obtained mixture is blended with table salt, black pepper and bay leaf in oxygen-free atmosphere, pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chopping of fish fillet, leek, gardenstuff, and salt cucumber. Abovementioned components are blended with fish broth, table salt, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and turnip 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 and onions upon a roller; boiling cereals up to semi-finished condition and reducing it 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 the biomass of the preset mycromycete type, 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.

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EFFECT: higher efficiency.

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EFFECT: higher efficiency.

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EFFECT: canned goods of increased digestion value.

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 and onions 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 together with parsley root; pork should be cut and reduced upon a roller and mixing the above-mentioned ingredients with bran kvas, tomato paste, common salt, a CO2-extract of the biomass of the preset type of micromycete and red Cayenne pepper. 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 against analogous culinary dishes.

EFFECT: higher efficiency.

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EFFECT: higher efficiency.

FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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