Method for production of preserves "white shchi"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, fresh ornamental cabbages chopping and freezing, bulb onions cutting and sauteing in vegetable oil, Vienna sausages cutting, wheat flour sauteing, the listed components mixing with white dry wine, acetic acid, sugar, salt, CO2- extract of pyrolysis wood, 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 "White soup", providing training recipe components, cutting and blanching potatoes, chopping and freezing of fresh white cabbage, cutting and while frying in vegetable oil onion, cutting sausages, while frying wheat flour, mixing the listed components with a dry white wine, acetic acid, sugar, salt, CO2-extract of pyrolysis wood, black pepper bitter and Bay leaf, packing the mixture and bone broth, sealing and sterilization (EN 2286680 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 "White soup", providing training recipe components, cutting and blanching potatoes, chopping and freezing of fresh cabbage, cutting and while frying in vegetable oil onion, cutting sausages, while frying wheat flour, mixing the listed components with a dry white wine, acetic acid, sugar, salt, CO2-extract of pyrolysis wood, black pepper bitter and Bay leaf, �asuku 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.h.:

sausages200
vegetable oil6,7
potatoes384-405
decorative cabbage375
onions70,2-71,1
wheat flour6,7
dry white wine15
acetic acid, in recalculation on
80% concentration0,6
sugar5
Sol15
CO2-extract the pyrolysis of wood0,004
black pepper bitter0,8
Bay leaf0,4
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 are cut and blanched.

Prepared fresh ornamental cabbage chopped and frozen.

Prepared onions cut and passer in vegetable oil.

Prepared sausage sliced.

Prepared wheat flour passer.

These components prescription ratio is mixed with dry white wine, acetic acid, sugar, salt, CO2-extract the pyrolysis of wood 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. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

When using acetic acid of a concentration that does not coincide with prescription, carry out the conversion of its consumption per equivalent acid by known dependencies (Collection of technological instructions for the production of canned food. Volume I - Μ.: APP "To�ceritadewasa", 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 production of canned "White soup", providing training recipe components, cutting and blanching potatoes, chopping and freezing of fresh cabbage, cutting and while frying in vegetable oil onion, cutting sausages, while frying wheat flour, mixing the listed components with a dry white wine, acetic acid, sugar, salt, CO2-extract of pyrolysis wood, black pepper 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.:

sausages200
vegetable oil6,7
potatoes384-405
decorative cabbage 375
onions70,2-71,1
wheat flour6,7
dry white wine15
acetic acid, in recalculation on
80% concentration0,6
sugar5
Sol15
CO2-extract the pyrolysis of wood0,004
black pepper bitter0,8
Bay leaf0,4
bone brothto the yield of the target product 1000



 

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