Method for production of preserves "derevenskiye shchi with beef and mushrooms"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, dried ceps cooking, separation from broth and cutting, beef and parsley greens cutting, fresh ornamental cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, garlic straining, wheat flour sauteing, the listed components mixing with tomato paste, acetic acid, salt and black hot pepper, the produced mixture and mushroom 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.

A method of producing of canned "rustic Soup with beef and mushrooms", providing training prescription components, cooking, separation from the broth and cut dried porcini mushrooms, cutting of beef and parsley, the shredder and freezing fresh white cabbage, cutting and while frying in melted butter carrots, parsley root and onions, RUB garlic while frying the wheat flour, mixing the listed components with tomato paste, acetic acid, salt and black pepper bitter, packing the obtained mixture and mushroom broth, sealing and sterilization (EN 2282379 C1, 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 "rustic Soup with beef and mushrooms", providing training prescription components, cooking, separation from the broth and cut dried porcini mushrooms, cutting of beef and parsley, chopping and freezing of fresh cabbage, cutting and while frying in melted butter carrots, parsley root and onions, RUB garlic while frying the wheat flour, mixing the listed components � tomato paste, acetic acid, salt and black pepper bitter, packing the obtained mixture and mushroom broth, sealing and sterilization according to the invention, use ornamental cabbage, and the components used in the following ratio of expenses, wt. including:

beef282,5-290,7
ghee51
decorative cabbage448
carrots83,5-86,6
parsley root12,5-12,6
onions87-88,5
garlicOf 20.4 to 21.5
parsley25
dried porcini mushrooms72
wheat flour19,1
tomato paste in conversion to
A 30% solids contentOf 40.8
acetic acid, in recalculation on
80% concentration0,6
Sol18
black pepper bitter0,8
mushroom brothto the yield of the target product 1000.

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared dried mushrooms are boiled, separated from the broth and slice.

Prepared beef and parsley cut.

Prepared decorative cabbage chopped and frozen.

Prepared carrots, parsley root and onions are cut and passer in melted butter.

Prepared garlic rubbed.

Prepared wheat flour passer.

These components prescription ratio mixed with tomato paste, acetic acid, salt and powdered black pepper bitter.

The resulting mixture and mushroom 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 beef corresponds to using meat category I, and Maxim�flax corresponds to using meat category II. 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 matching with your prescription, and/or acetic acid with a concentration that does not coincide with prescription, carry out recalculation of their costs on an equivalent solids content and/or acid respectively on the known dependencies (Collection of technological instructions for the production of canned food. Volume I - Μ.: APP "Conservative", 1990, p. 124).

Obtained 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 obtaining of canned "rustic Soup with beef and mushrooms", providing training prescription components, cooking, separation from the broth and cut dried porcini mushrooms, cutting of beef and parsley, chopping and freezing of fresh cabbage, cutting and while frying in melted butter carrots, parsley root and onions, RUB garlic while frying the wheat flour, mixing the listed components with tomato paste, acetic acid, salt and �the ICC black bitter, packing the obtained mixture and mushroom broth, sealing and sterilization, characterized in that the use of ornamental cabbage, and the components used in the following ratio of expenses, wt.h.:

beef282,5-290,7
ghee51
decorative cabbage448
carrots83,5-86,6
parsley root12,5-12,6
onions87-88,5
garlicOf 20.4 to 21.5
parsley25
dried porcini mushrooms72
wheat flour19,1
tomato paste in conversion to
A 30% solids contentOf 40.8
acetic acid, in recalculation on
80% to�ncentratio 0,6
Sol18
black pepper bitter0,8
mushroom brothto the yield of the target product 1000



 

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