Method for preparation of "fresh cabbage vegetable solyanka" preserves

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in fat, brined tomatoes cutting, the listed components mixing with ground pumpkin seed extraction cake, fat, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation.

EFFECT: method allows to reduce stratification of the target product produced.

The invention relates to the technology of production of canned second dining dishes.

Known method of preparing canned "vegetable Soup with fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in fat onions, cut, salted tomatoes, mixing the listed components with fat, tomato paste, citric acid, sugar, salt, black pepper bitter, allspice and Bay leaf, stewing with constant stirring, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, s-310).

The disadvantage of this method is the delamination of the obtained target product.

The technical result of the invention is to reduce the delamination obtain the target product.

This result is achieved in that in the method of canning "vegetable Soup with fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in fat onions, cut, salted tomatoes, mixing the listed components with fat, tomato paste, citric acid, sugar, salt, pepper black bitter pepper souls of the tym river and Bay leaf, fighting with constant stirring, packing, sealing and sterilisation, according to the invention by mixing optionally enter a ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight:

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh cabbage chopped and blanched in hot water. Prepared onions cut and passer in melted fat or vegetable oil.

Prepared salted tomatoes cut.

These components in the recipe ratio is mixed with ground sunflower seeds pumpkin obtained by known techniques (Vasiliev A.G., Dvorkin GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, ñ.38-45), in the same fat, which passerelle onions, tomato paste, citric acid, sugar, salt and powdered black pepper bitter, allspice and Bay leaf. The mixture stew with constant stirring for about 40 minutes, filled, sealed and sterilized to obtain the target product.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, p.124).

The cost components are based on norms of waste and losses with the appropriate raw materials. Given in the form of interval consumption of onions covers the possible change of shelf life of raw materials.

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of the products according to the described technology and the closest analogue produced in the banks of type I-82-350. The contents of the cans was evaluated visually after a month of storage. Experienced product contained a homogeneous opaque colored liquid phase. The product is the closest analogue had in the upper part of the banks expressed a settled layer of juice and the frozen layer (when used in the composition of canned melted fat) or liquid (for use in the composition of canned vegetable oils) painted fat.

Thus, the proposed method reduces the delamination obtain the target product.

The method of preparation of canned food "vegetable Soup with fresh cabbage, providing training prescription components, chopping and blanching fresh cabbage, cut, passerovannye in fat onions, cut, salted tomatoes, mixing the listed components with fat, tomato paste, citric acid, sugar, salt, black pepper bitter, allspice and Bay leaf, fighting with constant stirring, packing, sealing and sterilisation, characterized in that, when mixed impose additional ground meal of pumpkin seeds, and components used in the following ratio of expenses, parts by weight: