"vegetable soup" preserves production method

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes, turnip and bulb onions cutting and blanching, carrots blanching and cutting, fresh ornamental cabbages and sugar peas cutting and freezing, beans cooking till weight increases by 150%, smoked pork products cutting, the listed components mixing with salt, 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 food "vegetable Soup", providing training recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing of fresh cabbage and sugar peas, cooking until mass increases by 150% beans, cut spinakopita, mixing the listed components with salt, packing the obtained mixture and bone broth, sealing and sterilization (EN 2303924 C1, 2007).

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 food "vegetable Soup", providing training recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing of fresh cabbage and sugar peas, cooking until mass increases by 150% beans, cut spinakopita, mixing the listed components with salt, packing the obtained mixture and bone broth, sealing and sterilization according to the invention use ornamental cabbage, and the components used in the following ratio of expenses, wt. including:

swingcomponent62,5
potatoes153,6-162
carrots84,2-86,4
turnip74,4
onions70,2-71,1
beans109
sugar pea110
decorative cabbage62,5
Sol18
bone brothto the yield of the target product 1000

The method is implemented as follows.

Components of the prescription prepared by traditional technology.

Prepared potatoes, turnips and onions are cut and blanched.

Prepared carrots are blanched and cut.

Prepared fresh ornamental cabbage and sugar peas are cut and frozen.

Prepared beans boiled until mass increases by 150%. Prepared swingcomponent cut.

These components prescription ratio is mixed with �Carney.

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. Given in the form of intervals expenses cover their 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.

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 food "vegetable Soup", providing training recipe components, cutting and blanching potatoes, turnips and onions, blanching and cutting carrots, cutting and freezing of fresh cabbage and sugar peas, cooking until mass increases by 150% beans, cut spinakopita, mixing the listed components with salt, packing the obtained 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.:

swingcomponent 62,5
potatoes153,6-162
carrots84,2-86,4
turnip74,4
onions70,2-71,1
beans109
sugar pea110
decorative cabbage62,5
Sol18
bone brothto the yield of the target product 1000



 

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6 cl, 5 ex

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