Canned first and second lunch dishes

Canned first and second lunch dishesWe preserve the first and second dining dishes. Borscht and cabbage soup made from fresh and sauerkraut, beetroot soup, pickle, cabbage soup, soups from fresh vegetables, cereals, legumes and pasta, meat and fat, soup and mushroom soups are classified as canned first lunch dishes.


As a second meal, various saltwort is produced from vegetables, legumes, cereals, mushrooms with the addition of smoked meat, meat and spices.


The peculiarity of the production of this group of canned food is a complex composition of dishes, including up to 17-20 components. Use of at least one of the components of raw materials of reduced quality leads to a sharp decrease in the nutritional value of the finished product. Therefore, it is necessary to carefully monitor the compliance of incoming raw materials and auxiliary materials with the requirements and regulatory and technical documentation, as well as such technological operations as sorting, cleaning and cutting vegetables. Sliced ​​vegetables to prevent digestion and clouding fill are subjected to mandatory sifting.


The main technological operations include the preparation of raw materials, cutting and blanching, preparation of the dressing, soup broths, preparation of the mixture, packing and sterilization.


Raw material For lunch canned food mainly various vegetable raw materials are used - potatoes, root crops, onions, white roots, cabbage, etc .; different cereals, pasta and legumes; meat, vegetable and animal fats, mushrooms, sugar, salt, flour, tomato paste, spices, etc.


Preparation of raw materials. The basic requirements for the acceptance and preparation of vegetable raw materials are the same as in the production of canned vegetable snack foods.


Potatoes, carrots and white roots are sorted, subjected to primary washing, inspection, cleaning, washing, inspection and cleaning.


Wash vegetables in washers, as well as in drum and fan type machines. Mechanically peeled on a KNA-600M potato peeler, using a steam-thermal method in A9-KCHYA apparatus, and for carrots and white roots, treatment in alkaline sodium hydroxide solutions is allowed with a mass fraction of 3-5% at 80–85 ° С for 3 minutes, followed by rinsing with water until it is completely removed. Peeled vegetables cut: potatoes into 12 x 12 mm sticks, carrots and white roots into cubes with a side length of not more than 10 mm and 5 × 5 mm cubes.In order to avoid browning caused by tyrosinase enzyme, potatoes are blanched with steam for 1 min, and easily boiled varieties are washed immediately with cold water, protecting them from the action of oxygen in the air.


Beets are calibrated, washed, inspected and subjected to shparka in autoclaves or steam and water units to inactivate enzymes and prevent browning. Then peeled and quickly washed with cold water. Beets are cut on korerezkah sticks 5 × 5 mm. The temperature inside the root crop when cutting should be at least 70 ° C. To preserve the color of the beets moistened with an aqueous solution of citric acid with a mass fraction of 10-16%.


Cabbage is cleaned from cover leaves and removes the stump.


Sauerkraut and pickled cucumbers are separated from the brine and inspected, cucumbers are cut into cubes with a face length of up to 10 mm or in cubes 7 × 7 mm.


Onions are inspected, peeled, washed and chopped into cups 3-5 mm thick.


Greens are inspected; they are washed in small portions of 3-4 kg on metal nets or in washing machines.


Beans, peas and soybeans are cleaned of dust, passed through a magnetic trap, inspected, washed and soaked in water at 20-25 ° C for 8-12 hours or at 50 ° C - 2-3 hoursAfter soaking the beans and soybeans are washed in a washing-shaking machine, and then subjected to heat treatment: beans and peas - for 2-6 minutes in boiling water or steam, and soybeans - 15-40 minutes with steam in autoclaves until softened. As a result of soaking and blanching, the mass of beans and beans should double.


Rice, barley and barley grains are inspected with removal of ferro-admixtures, washed in water. For canned soups, rice is blanched in a 1% solution of common salt and washed thoroughly from starch, and pearl barley for pickles - in boiling water for 15-20 minutes until the weight increases by 2 times.


Raw meat comes fresh, chilled or frozen, normally bloodless, accompanied by a quality certificate and a certificate of veterinary supervision.


The meat is cleaned of dirt, separated from the bone, remove fat and connective tissue. D: First-course dishes trimmed meat cut into pieces weighing 50-60 g and served for packing, and for Kapustnyak Zaporozhsky - into pieces weighing 25-35 g with preliminary blanching in water for 25-30 minutes. Beef, lamb and pork for soups are cut into pieces weighing 200-250 g and blanched in meat and bone broth, then cooled to 25-30 ° C and cut into pieces weighing 40-50 g, or into cubes with a face up to 1 cm.


Smoked pork smoothed, separated from the skin, bones, tendons, cut into pieces and crushed on the top with a hole diameter of 20-25 mm.

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