Method for manufacture of preserves "fresh cabbage shchi with meat"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, meat cutting, the listed components mixing with tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. All the components are taken at the preset components ratio.

EFFECT: invention allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.

 

The invention relates to technology of manufacturing canned concentrates of first lunch dishes.

The known method of production of canned "cabbage Soup with meat", providing training recipe components, cutting and while frying in cow's butter carrots and onions, cutting and blanching potatoes, chopping and freezing of fresh white cabbage, while frying wheat flour, cutting meat, mixing the listed components with bone broth, tomato paste, salt, pepper black bitter and Bay leaf, packing the obtained mixtures, sealing and sterilization (EN 2278602 C2, 2006).

The technical result of the invention is to provide a new canned food with the use of non-traditional plant materials.

This result is achieved in that in the method of production of canned "cabbage Soup with meat", providing training recipe components, cutting and while frying in cow's butter carrots and onions, cutting and blanching potatoes, chopping and freezing of fresh cabbage, while frying wheat flour, cutting meat, mixing the listed components with tomato paste, salt, pepper black bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization according to the invention is used d�curativo cabbage, and the components used in the following ratio of expenses, wt.h.:

meat150-196,1
butter15
potatoes300-316,5
decorative cabbage612,2
carrots45-46,2
onions30-30,4
wheat flour15
tomato paste in conversion to 30%
the solids content6
Sol18
black pepper bitter0,3
Bay leaf0,3
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared carrots and onions cut into� and passer in cow's butter.

Prepared potatoes are cut and blanched.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared wheat flour passer.

Prepared meat cut.

These components prescription ratio mixed with tomato paste, salt and milled black pepper bitter and Bay leaf.

The obtained mixture and bone broth Packed in prescription ratio, sealed and sterilized with obtaining the target product.

The costs of the components are given taking into account norms of waste and losses of the respective raw materials. Minimum consumption of meat corresponds to using 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 norms of waste and losses on the settlement tab 125 kg per 1 ton of the target product. The rest are given as intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content, not coinciding 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, Moscow: APP "Conservative", 1990, p. 124).

Semi�enny according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

Thus, the proposed method allows to get new cans with the use of non-traditional vegetable raw materials without changing the organoleptic properties of the target product.

Method of production of canned "cabbage Soup with meat", providing training recipe components, cutting and while frying in cow's butter carrots and onions, cutting and blanching potatoes, chopping and freezing of fresh cabbage, while frying wheat flour, cutting meat, mixing the listed components with tomato paste, salt, pepper black bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

meat150-196,1
butter15
potatoes300-316,5
decorative cabbage612,2
carrots45-46,2
onions30-30,4
PSH�border flour 15
tomato paste in conversion to 30%
the solids content6
Sol18
black pepper bitter0,3
Bay leaf0,3
bone brothto the yield of the target product 1000



 

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