Salad Breakfast tourist - a classic Soviet vegetable preparation with rice for the winter. Salad breakfast tourist for the winter with barley

Salad for the winter Tourist breakfast is a classic of Soviet cuisine, which is not only well rooted in modern everyday life, but also reflects the general concept of cooking during the period of "stagnation". Meals should be tasty, easy to prepare and inexpensive. Tourist Breakfast Salad fully complies with this concept and is offered to hostesses for a personal cookbook as a delicious, healthy and affordable fast food.

Chef's tip! Many dishes that came to us from the Soviet era have become a certain retro classic, appreciated by many eminent chefs. Dishes are distinguished by a combination of harmonious taste and affordable cooking. This is a good dish as a preparation for daily consumption.

How to cook a salad for the winter tourist breakfast - 15 varieties

Snack A tourist's breakfast can be successfully used as a side dish, appetizer and a full-fledged main course. It is made from durum rice and summer vegetables - tomatoes, carrots and onions. There are some differences in cooking, reflected in the taste of the finished dish. The classic recipe can be called "tomato", but there are variations with the addition of vegetables in the same proportions.

Ingredients:

• Tomatoes - 1 kg;
• Bulgarian pepper - 500 g;
• Onions - 500 g;
• Carrots - 500 g;
• Rice - 1 glass;
• Sunflower oil - 200 ml;
• Salt - 1 tablespoon;
• Sugar - 2.5 tablespoons;
• Vinegar - 100 ml.

Cooking:

You can cook vegetable stew with rice in different ways. Many housewives cook using the express method. It consists in cutting, peeling and preparing vegetables for cooking. Then the grated tomato is added to the cauldron with oil, and then the onions and carrots are boiled until half cooked. Rice is pre-soaked for an hour. Then add it to the vegetables. Cooking intervals depend on the size of the portion and kitchen equipment, usually 20 minutes.

Another recipe involves frying onions in sunflower oil, adding grated tomatoes, after boiling a little, after 10 minutes add carrots. Rice is stewed with vegetables for 30-40 minutes until tender. After preparation, preservation is closed in sterilized glass jars.

Chef's advice! Salad can be prepared in the summer for daily meals. It can be stored in the refrigerator for up to 10 days.

Classic rice with vegetables - alternative with tomato juice

A similar salad for the Tourist's Breakfast can be found among the recipes called Rice with Vegetables. The recipes are practically the same, but this option came to us from Bulgarian cuisine. As a difference, spices and features of preparation and proportions of vegetables can be noted.

Ingredients:

• Tomato juice - 2 l;
• Onion - 1 kg;
• Pepper - 1 kg;
• Carrots - 1 kg;
• Hot pepper - 1 pc.;
• Rice - 2 tbsp.;
• Salt - 1.5 tbsp;
• Sugar - 5 tablespoons;
• Vinegar - 3 tablespoons;
• Vegetable oil - 300 ml.

Cooking:

The difference of this recipe is that it is prepared from tomato juice, not a tomato. This method allows you to prepare a delicious salad from summer preparations or purchase juice in a store. It can be made from tomato paste.

Prepare the vegetables, cut the onion into slices, the pepper into strips, grate the carrots on a coarse grater. Finely chopped hot pepper. Next, oil is poured into the cauldron, in which you need to simmer the carrots for 10-15 minutes. Add onion and fry for 15 minutes.

Then pour the tomato juice, put salt, sugar and bring to a boil, you need to boil the dressing for 15 minutes. Add pepper and boil for 15 minutes. At the end, add vinegar and rice cooked until half cooked.

Mix thoroughly and boil for 10 minutes. The finished salad is closed in sterilized jars.

This recipe is similar to the previous one, but with less rice. This option is for those who want more vegetables and less rice, also a little less oil, more vinegar and sugar. In total, you get 9 half-liter jars of fragrant summer sweet and sour salad on tomatoes.

Ingredients:

• Rice - 200 g;
• Tomatoes - 2 kg;
• Pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Salt - 100 g;
• Sugar - 200 g;
• Vegetable oil - 200 g;
• Vinegar - 80 ml.

Cooking:

Cut vegetables, prepare chopped tomatoes. Fry the carrots in oil for 10 minutes, add the onion and simmer for 5 minutes. Add all other ingredients and cook for 45 minutes over low heat. Add vinegar to the finished salad and hold on fire for 5 minutes. Close in sterile jars.

Chef's advice! The two recipes above are rich in vitamin E, so they are very healthy. This is achieved by stewing carrots in oil.

We bring you another interesting recipe, which is a variation of the previous one. There are two options for adding apples: instead of half a tomato, 1 kg of apples is added, you can also put vegetables in an equal amount of 750-800 g. Our chef liked this recipe more.

Ingredients:

• Rice - 200 g;
• Tomatoes - 2 kg;
• Pepper - 800 g;
• Onion - 800 g;
• Carrots - 800 g;
• Apples - 800 g;
• Salt - 100 g;
• Sugar - 200 g;
• Vegetable oil - 200 g;
• Vinegar - 80 ml.

Cooking:

Vegetables are cut. Carrots are passivated in oil, onions are added to it, then apples, at each stage you need to fry the dressing for 10-15 minutes. Add the prepared juice with fresh tomato pulp and other ingredients to the prepared mixture, boil for 45 minutes. At the end, add vinegar, simmer for 5 minutes on fire and pour into jars.

This recipe combines eggplant caviar with a traditionally preserved tourist's breakfast. The dish has a higher nutritional value, as eggplant resembles meat.

Ingredients:

• Rice - 200 g;
• Tomatoes - 1 kg;
• Eggplant - 1 kg;
• Pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Salt - 100 g;
• Sugar - 200 g;
• Vegetable oil - 200 g;
• Vinegar - 80 ml.

Cooking:

The recipe for this recipe is slightly different. After preparing the vegetables in a cauldron, it is necessary to fry the eggplants for 15 minutes, add carrots to them and simmer for 10 minutes, then onions and warm for 5 minutes. Pour in the prepared fresh tomato juice, mix, boil for 15 minutes. Add all other ingredients except vinegar and simmer for 45 minutes. At the end, vinegar is added, the salad warms up for another 5 minutes. Then it closes in banks.

If you are a lover of hiking or delicious convenience foods, we recommend that you prepare a similar sweet and sour chicken salad. Many will say that this is redundant for home use, since chicken can always be fried. At the same time, many of our readers will definitely object, remembering real life situations when such a salad will be an indispensable find in your kitchen.

Ingredients:

• Rice - 200 g;
• Tomatoes - 1 kg;
• Chicken - 1 kg;
• Pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Honey - 1 tablespoon;
• Salt - 100 g;
• Sugar - 200 g;
• Vegetable oil - 300 g;
• Vinegar - 100 ml;
• Oriental spices - curry, coriander, pepper mixture;

Cooking:

Prepare vegetables and chicken for cooking by cutting into suitable pieces. Fry the chicken over high heat until golden brown, reduce the heat, add the carrots and a tablespoon of honey to it. Stew the carrots for 15 minutes, then add the chopped onion and bring it to a transparent state. Add spices to the dressing, fry, pour in the tomatoes and all the ingredients except rice. Boil 30 minutes. Enter semi-cooked rice into the chicken dressing, boil for 15 minutes, add vinegar, hold on fire for 5 minutes and close in sterile jars.

This is not about the Italian version, but about a similar dish in Italian cuisine. This recipe will add new accents to your favorite salad. As you can see from the recipe, it has a lot of rice, a lot of bell pepper, enough tomato and a little bit of vinegar. For 6 liter jars.

Ingredients:

• Bulgarian pepper - 3 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 2 kg;
• Rice - 350 g;
• Salt - 3-4 tablespoons;
• Sugar - 7-8 tablespoons;
• Vinegar - 70 g;
• Vegetable oil with the addition of salt - 2-3 tablespoons;
• Spices for pilaf - 2 tsp

Cooking:

Prepare the vegetables and boil the rice until half cooked. Heat the oil in a wok until crackling, add the chopped onion, immediately add a tablespoon of sugar to the onion and fry it until golden. Catch the onion with a slotted spoon. Add carrots to the wok. Roast carrots until soft and bright in color. Roast the peppers until soft.

Cooked onions and carrots are added to it. Fry until cooked, add spices at this point. Add a spicy coriander-based mixture - for Korean carrots or for pilaf. Add 2 tsp. Fry the vegetables until golden brown around the edges.

Add all other ingredients: salt - 2 tbsp, 6 tbsp. sugar, tomatoes, mashed in a blender. Add vinegar. Cover the wok with a lid. Boil the mass after boiling for 20 minutes. Add to taste 1 tbsp. salt and sugar. Add boiled rice.

Chef's tip! The above recipe will allow you to prepare a salad with a very delicate taste. Features well-done vegetables.

Recipe with a lot of tomatoes - express recipe

Here is another diet express recipe with lots of tomatoes. This recipe is considered one of the fastest.

Ingredients:

• Bulgarian pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 3 kg;
• Rice - 3-4 tablespoons;
• Salt - 3-4 tablespoons;
• Sugar - 5 tablespoons;
• Vinegar - 2 tablespoons;
• Black pepper crushed.

Cooking:

Add all the ingredients to the pot, including the tomatoes, onions, and carrots, and the rice. Boil 30 minutes. Close in sterile jars.

This is a variation on the Rice Salad recipe, also well known as the Tourist's Breakfast. The difference of this recipe is in the sequence of preparation and laying in jars.

Ingredients:

• Bulgarian pepper - 2 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 2 kg;
• Rice - 300 g;
• Salt - 3-4 tablespoons;
• Sugar - 5 tablespoons;
• Vinegar - 2 tablespoons;
• Vegetable oil with the addition of salt - 1 tbsp.;
• Black pepper powder, bay leaf.

Cooking:

Fry ¼ onion, carrot, bell pepper, cut into pieces. Boil rice. Stuff the peppers with a dressing of boiled rice, carrots, peppers and onions. Prepare dressing from onions, carrots and tomatoes. Place the peppers in the cauldron and fill them with the dressing. Boil for 30-40 minutes until done. Add vinegar before turning off. Arrange peppers in jars and fill with dressing.

Chef's tip! If you want to make a full-fledged semi-finished product with meat, then add 300 g of pre-fried minced meat to the rice dressing and cook the peppers for 45 minutes. For beauty, the top of the jar is laid with carrot straws. So the peppers will look good in your dish.

This is a variation of a popular recipe with the addition of zucchini. The taste is more delicate, and the salad itself is lighter.

Ingredients:

• Bulgarian pepper - 0.5 kg;
• Onion - 0.5 kg;
• Carrots - 1 kg;
• Tomatoes - 1 kg;
• Zucchini - 1 kg;
• Rice - 500 g;
• Salt - 3 tablespoons;
• Sugar - 4 tablespoons;
• Vinegar - 250 ml;
• Allspice - 10 pcs.;
• Peppercorns - 10 pcs.;
• Bay leaf - 5 pcs.;
• Carnation - 10 pcs.

Cooking:

Put all the vegetables in a cauldron and cook for 1 hour. After an hour, add rice, before readiness - vinegar. Close to banks.

We offer you a few more successful proportions. In this case, a large amount of vinegar is added to the salad. This is a great appetizer for any holiday table.

Ingredients:

• Bulgarian pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 1 kg;
• Rice - 200 g;
• Salt - 2 tablespoons;
• Sugar - 200;
• Sunflower oil - 250 ml;
• Vinegar - 250 ml.

Cooking:

Stew vegetables in a cauldron, pour tomato, cook for 20 minutes. Add rice and vinegar to the prepared mixture. By adding a large amount of vinegar, you can cook vegetables less.

Not in all cases, people tolerate preservation with vinegar well. It is harmful to small children. In this case, a recipe without a bite will do.

Ingredients:

• Bulgarian pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Rice - 200 g;
• Tomato juice - 3 l;
• Salt - to taste;
• Sugar - to taste;
• Sunflower oil - 200 ml.

Cooking:

Fry vegetables in oil, add tomato juice. Cook for 30-40 minutes with the addition of cereals. Ready rice can be added at the end and boiled for 10 minutes in the mixture.

We offer you a recipe for preparing a large portion for a large family.

Ingredients:

• Bulgarian pepper - 2 kg;
• Onion - 2 kg;
• Carrots - 2 kg;
• Tomatoes - 6 kg;
• Rice - 400 g;
• Salt - 2 tbsp. or to taste;
• Sugar - 1 tbsp;
• Sunflower oil - 200 ml.

Cooking:

Carrots, onions, peppers are fried in oil for 10 minutes on each approach. Then the tomatoes are added. Rice can be boiled and added at the end, or boiled with it for at least 30-45 minutes. There is also no vinegar in this recipe. Pour into jars.

This recipe will help you cook dinner in 20-30 minutes. There is nothing to wait for winter to try your favorite dish.

Ingredients:

• Bulgarian pepper - 3 pcs.;
• Bow - 3 pcs.;
• Carrots - 3 pcs.;
• Rice - 3 tablespoons;
• Tomatoes - 3 pcs.;
• Salt - to taste;
• Sugar - to taste;
• Sunflower oil - 3-4 tablespoons;
• Vinegar - 1 tbsp.
• Greens - a pinch.

Cooking:

Fry in sunflower oil, carrots, onions and bell peppers. Pour in the tomato and add the rice. Boil for 20 minutes over low heat and at the end add vinegar. This dish is well complemented by oriental spices and cilantro. We recommend serving with fried chicken.

Cabbage rolls for the winter - a variation of the Tourist Breakfast salad

Based on the above recipe, you can make a preparation of vegetable cabbage rolls. They are prepared according to a similar recipe, as with zucchini, but cabbage is added, in which minced rice is placed.

Ingredients:

• Bulgarian pepper - 0.5 kg;
• Onion - 0.5 kg;
• Carrots - 1 kg;
• Tomatoes - 1 kg;
• Cabbage - 1 kg;
• Rice - 500 g;
• Salt - 3 tablespoons;
• Sugar - 4 tablespoons;
• Vinegar - 250 ml;
• Allspice - 10 pcs.;
• Peppercorns - 10 pcs.;
• Bay leaf - 5 pcs.;

Cooking:

Make a dressing of onions, carrots, peppers and tomatoes by passing the peppers through a meat grinder. Fry some vegetables, mix with rice grits. Make doves. Place in a saucepan and pour dressing, season with salt, sugar and spices. Boil for 40-50 minutes. Vinegar is added before cooking. Partially, its taste will soften and acquire a pleasant sourness without excessiveness.

"Tourist's Breakfast" is a salad of vegetables and rice preserved for the winter, very loved by men for satiety and vegetarians for the absence of components of animal origin. The ingredients are not pretentious, the recipe is quite simple and affordable, and the taste of the finished dish is spicy and memorable, despite the banality of the ingredients.

Culinary craftswomen went further and created several versions of the salad based on the classic one. And there are even daredevils who make it with minced meat and fish, preserving it like a regular salad for the winter. Of course, it is better not to risk such options by preparing them at home, but the traditional vegetable version can be safely used as an addition to the winter diet.

Why is this salad so named?

Salad "Tourist's Breakfast" was nicknamed so because it is somewhat reminiscent of a rather tasty and satisfying canned food from distant Soviet times, consisting of vegetables, pearl barley and fish. It was often taken on hikes by tourists and holidaymakers, eaten by bachelors who did not know how or did not want to cook. And for lovers of strong drinks, this salad was a very significant snack.

“Tourist breakfast” with rice (for the winter), the recipe of which will be discussed in detail, tastes somewhat like its ancestor, but does not contain fish, and instead of barley it contains a more noble cereal - rice. But this not only does not spoil it, but, on the contrary, gives a second life to the salad.

List of required ingredients

To prepare the Tourist Breakfast according to the recipe, you need:

• Rice - 1 cup.
• Tomatoes - 2 kg.
• Sweet bell pepper - 0.5 kg.
• Onion - 0.5 kg.
• Salt - 1 tbsp. spoon.
• Vinegar - 50 ml.
• Sugar - 75 grams.
• Refined sunflower oil - 250 ml.

Preparing vegetables and rice

All vegetables should be washed with running water, and damaged areas should also be removed. Carrots for the "Tourist's Breakfast", the recipe advises choosing bright orange, with a dense root crop, with no signs of wilting. Now you need to remove the top layer of the peel and grate the vegetable on a grater with large holes. Peel and finely chop the onion, dividing into quarters. Remove the seeds from the sweet pepper, cut into thin strips.

Tomatoes for harvesting should be selected the most delicious and dense. It is very good to use the "cream" variety: it gives a lot of pulp and a rich color without excess liquid. Tomatoes should be passed through a meat grinder to make mashed potatoes, you can, of course, chop finely, but this takes a lot of time.

According to the recipe, ready-made rice is put in the Tourist's Breakfast salad. Therefore, it should be boiled in advance in lightly salted water. It is not necessary to rinse the porridge with water. It is enough just to throw it in a colander.

Step-by-step cooking "Tourist Breakfast"

The recipe for this salad is quite simple:

1. First, onions are sautéed in vegetable oil.
2. Next, carrots are added to it and also lightly fried.
3. Then chopped pepper is put there, and the mass is fried a little more with occasional stirring.
4. The process is very similar to making soup dressings: when the vegetables begin to turn a slightly pinkish hue, add boiled rice to them and mix until the rice is evenly wrapped in vegetables.
5. It is important not to overcook the vegetables, they should not be rich ruddy or brown.
6. Pour the tomato puree into the rice and vegetable mass, add salt, sugar, bay leaf and black pepper as desired.
7. When the mixture boils, reduce the heat and simmer for 25-30 minutes, stirring occasionally.

Make sure that the vegetables do not burn, otherwise the delicacy will be hopelessly spoiled. To avoid this, you should use dishes with a Teflon coating or with a thick bottom.

Jars preparation

For those who like to experiment with homemade preparations, this recipe for the "Tourist's Breakfast" for the winter is prepared without sterilization, which is perceived with a bang by housewives who do not like to spend the whole day in the kitchen.

Only containers for salad are subjected to this process: jars and tin lids for rolling. They must be poured over with boiling water from the kettle, left for 5 minutes. After that, you need to drain the water from the cans, covering half with lids. Be careful not to burn yourself. Some resourceful women put on winter knitted gloves so that it is not so hot.

How to preserve?

When the cooking time for the Tourist Breakfast salad is over, according to the recipe, you need to pour vinegar into it and let it boil again. The delicacy should be immediately laid out hot in prepared jars. Pack the mass with a spoon so that there are no air pockets. Next, you need to close the container with a lid and roll it up with a preservation machine. Each jar of salad must be checked for the quality of rolling. To do this, turn them upside down and listen. If a hissing sound is heard, then the lid is loose and the salad may spoil.

Place all rolled jars with salad upside down, wrap with a blanket folded in half and leave to cool completely. This is a ready-made “Tourist Breakfast” in the photo.

Recipe without onions and vinegar

There is another similar salad recipe, but it is good because it does not contain vinegar. So, it is great for people with gastritis or other problems of the digestive tract. You need to prepare the following ingredients:

• 3 kg of tomatoes;
• one kilogram of carrots and sweet peppers;
• 400 grams of rice;
• 0.5 liters of sunflower oil;
• 100 grams of sugar;
• 40 grams of salt.

According to this recipe, the "Tourist's Breakfast" for the winter is prepared and preserved in the same way as the one proposed above. Only tomatoes should be taken in more acidic varieties to compensate for the lack of vinegar. It is better to store it in a cold place: a cellar or pantry to prevent premature spoilage. Although this happens extremely rarely if the bank is rolled up with high quality.

What is good about such preparation

The Tourist Breakfast Salad with Rice, the recipe of which is listed above, is a great option for a snack or dinner for students. It does not require expensive ingredients, and at the same time it gives a feeling of satiety for a long time, which is very useful for long couples at the university. At the same time, such a salad contains only 120 calories per 100 gram serving, which will greatly please girls who follow their figure.

Interestingly, this salad reaches its maximum aromatic taste after a month of inactivity in the pantry. During this period, vegetables and spices gradually exchange flavors. Therefore, immediately after cooking, the delicacy is not as tasty as after the specified period.

An open can of lettuce can be stored in the refrigerator for up to seven days, although it is unlikely that it will be able to stay “alive” for so long. Vegetable snacks of this kind are quite tasty and do not linger, as they are quickly consumed.

What you can eat "Tourist Breakfast" with: ideas and mini-recipes

There are quite a few options for combining different dishes with this salad, let's focus on the most delicious of them:

• Potatoes of various preparations: boiled in cubes with butter, fried with onions or stewed with meat and vegetables.
• Various cereals: buckwheat and wheat are best combined with the "Tourist's Breakfast". The recipe for the classic canned food of the same name from the former USSR was based on barley, so this porridge is also good.
• Boiled or baked fish in assortment.
• Snack in five minutes: put a couple of spoons of lettuce on a slice of bread, one or two sprats and a ring of onion on top. A delicious and satisfying snack is ready, and it may well replace lunch. Especially if there is no time or desire to prepare something more substantial.

In Soviet times, canned food called "Tourist's Breakfast" was tasty and satisfying and very popular. They could be taken on a hike, to work, warmed up and served for dinner. Today, this product cannot be found on store shelves, but the people have a good memory of this product, and in many families they want the “Tourist Breakfast” salad with rice for the winter. Of course, its recipe has changed, and most often preference is given to a vegetable salad without minced meat, but still there are gourmets who risk preparing canned beef or chicken.

Cooking features

In order for the "Tourist's Breakfast" to be tasty and to be stored for a long time, several important points must be taken into account when preparing it.

• The main thing is the quality of the products. From spoiled and rotten vegetables, not only will a tasty dish not come out - they will not be stored for a long time yet. Choose for a salad that is harvested for the winter, you need only good and ripe vegetables. They also need to be washed very carefully.
• Rice is suitable for any, but more often use round grain. To reduce the cooking time of the dish, it is pre-soaked for a couple of hours, although this is not necessary.
• Heat treatment is of particular importance, especially if minced meat is included in canned food. It should not be shorter than indicated in the recipe.
• Banks are suitable only well sterilized. The same applies to lids. Only metal can be used to ensure complete tightness.

It remains to add that the salad "Tourist's Breakfast", prepared according to the classic recipe, can be stored at room temperature. If the composition includes meat or a salad recipe without vinegar is used, then it is safer to store canned food in a cool place: in the basement, in the refrigerator.

The classic recipe for homemade salad "Tourist Breakfast"

• rice - 0.2 kg;
• tomatoes - 1 kg;
• sweet pepper - 0.5 kg;
• onions - 0.5 kg;
• salt - 20 g;
• sugar - 40 g;
• vegetable oil - 100 ml;
• table vinegar (9%) - 80 ml.

Cooking method:

• Rinse the rice and soak it in cool water for 40-60 minutes.
• Wash all vegetables.
• Peel the onion, cut into small pieces.
• Make a cross-shaped incision on the tomatoes, lower them for a couple of minutes in boiling water. Remove, cool, remove skin.
• Cut the tomatoes into small cubes.
• Remove the stems from the peppers along with the seeds. Cut into squares about 1 cm or even slightly smaller.
• Pour oil into a cauldron or thick-bottomed pan, put the dishes on fire.
• When the oil boils, reduce the heat, pour the onion into the cauldron. Fry it over low heat in plenty of oil for 10 minutes.
• Add the tomatoes to the onion and simmer the vegetables until the tomatoes release their juices, that is, until the mixture is thin enough.
• Put prepared rice in a cauldron and simmer under the lid for a quarter of an hour.
• Add pepper. Stir. Simmer another 30 minutes. All this time, the mixture must be stirred frequently so that it does not burn.
• Pour in the vinegar, salt and sweeten. Simmer another 5 minutes.
• Arrange the appetizer in sterilized jars, roll up. Let the jars cool upside down; wrapping them is not necessary.

After the jars have cooled, they can be returned to their original position and stored in the pantry. Salad will not disappear even at room temperature. After opening the jar, it will remain edible for another 10 days if you put it in the refrigerator.

Salad "Tourist's Breakfast" with carrots without vinegar

• rice - 0.4 kg;
• tomatoes - 3 kg;
• carrots - 1 kg;
• bell pepper - 1 kg;
• sugar - 100 g;
• salt - 40 g;
• vegetable oil - 1 tbsp.

Cooking method:

• Rinse rice, cover with cool water, let it stand for half an hour.
• Wash the tomatoes and peppers. Peel the peppers from the seeds, cut the stalks of the tomatoes. Cut vegetables into large pieces of any shape, turn through a meat grinder or chop with a food processor.
• Peel the carrots, wash, chop in the same way or grate, even on a coarse grater.
• Pour oil into a pan with a thick bottom or into a cauldron, put carrots in it, fry it for 10 minutes.
• Transfer the pepper-tomato mass to the pan, simmer the vegetables for 20 minutes.
• Put rice to the vegetables, stir, simmer everything together until the rice is fully cooked. This usually takes 20-25 minutes.
• 10 minutes before the rice is ready, add salt and sugar.
• When the dish is ready, lay it out, without cooling, in sterilized jars. Close with metal lids.

After the canned food has cooled down, store it in a cool place. Keep in mind that after opening the jar, its contents must be eaten within a week - the snack is not subject to longer storage.

Salad "Tourist's Breakfast" with rice and minced meat

• rice - 0.2 kg;
• water - 0.5 l;
• minced meat - 0.8–1.0 kg;
• tomatoes - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 3 cloves;
• sugar - 20 g;
• salt - 20 g;
• ground black pepper - 5 g;
• table vinegar (9%) - 100 ml;
• vegetable oil - 0.15 l.

Cooking method:

• Wash and boil the rice.
• Peel the garlic and onion, pass them through a meat grinder.
• Add garlic-onion puree, pepper to minced meat. Mix everything thoroughly.
• Pour boiling water over the tomatoes and remove the skin from them. Cut into slices, being careful not to drain the juice as much as possible.
• Grate peeled washed carrots.
• Heat vegetable oil in a deep saucepan or in a cauldron.
• Put tomatoes in a cauldron (or stewpan), stew them for 10 minutes.
• Add minced meat to the tomatoes and simmer everything together for a quarter of an hour.
• Add carrots to minced meat, simmer for another 10 minutes with it.
• Put the minced rice, mix. Cook everything together for another 10 minutes.
• Pour in vinegar, add sugar, salt, stir, after 5 minutes remove from heat, arrange in sterilized jars.
• Seal with sterilized lids.

Immediately after cooling the salad, remove the workpiece in a cool place. It is advisable to store it no longer than three months. After opening the jar, its contents will need to be eaten within three days.

Salad "Tourist's Breakfast" can be served as a side dish, eaten as an independent dish. Some spread it on bread, decorate it with sprats - unusual sandwiches are obtained. Cooking this dish is not too difficult, but it will help out in a variety of situations.

TU 49.641-79

Application

4. The limitation of the validity period was removed according to the protocol N 2-92 of the Interstate Council for Standardization, Metrology and Certification (IUS 2-93)

5. EDITION with Amendments No. 1, 2, 3, approved in June 1980, October 1982, September 1987 (IUS 8-80, 1-83, 12-87)


This standard applies to canned meat “Breakfast of the Tourist”, prepared from pork, beef or mutton meat aged in salting with spices, packed in jars, hermetically sealed and sterilized.

OKP codes in the full nomenclature are given in the appendix.

1. RANGE

1. RANGE

1.1. Canned food is produced in the following types:

“Breakfast of a tourist” (pork),

Tourist breakfast (beef)

“Breakfast of a tourist” (lamb).

2. TECHNICAL REQUIREMENTS

2.1. Canned food must be produced in accordance with the requirements of this standard, according to the technological instructions in compliance with the sanitary rules for meat industry enterprises, approved in the prescribed manner.

(Changed edition, Rev. N 3).

2.2. For the production of canned food, the following raw materials are used:

pork according to GOST 7724, second category without skin, carcasses weighing from 34 to 76 kg, trimmed and fourth category without skin;

beef according to GOST 779, the first category of fatness, as well as an industrial cut (cervical and shoulder part), which is separated from the half carcass between the fifth and sixth thoracic vertebrae and the corresponding ribs, except for the flank;

lamb according to GOST 1935, the first category of fatness;

pork skin;

tendons from beef trimming;

granulated sugar according to GOST 21;

edible salt according to GOST 13830*, boiled-out salt or stone salt, self-planting, garden salt, grinding N 0 and 1, not lower than the first grade;

* On the territory of the Russian Federation, GOST R 51574-2000 applies.


sodium nitrite (sodium nitrite) according to GOST 4197;

ground black pepper;

ground red pepper;

parchment grade A according to GOST 1341.

Note. It is not allowed to use meat that has been frozen more than once, meat of boars and bulls, as well as pork with signs of yellowing of the bacon, for the production of canned food.

(Changed edition, Rev. N 1, 2, 3).

2.3. (Deleted, Rev. N 2).

2.4. Canned food in terms of the ratio of components per 100 kg of mass must meet the requirements specified in Table 1.

Table 1

Name of raw materials, spices and materials	Mass fraction of components, %
	for canned food using pork skin	for canned food using beef tendons
Beef, pork or lamb trimmed
Pork skin
Tendons from beef trim
Food salt
Sugar
sodium nitrite
Ground black pepper
Ground red pepper

2.5. According to organoleptic and physico-chemical indicators, canned food must meet the requirements specified in Table 2.

table 2

Name of indicator	Characteristic and norm
Appearance and texture	Pieces of meat and fat are well connected, in a chilled state, when carefully removed from a jar, they do not fall apart.
	When cutting, they retain the shape of the slices. Meat juice in a jelly-like state. A small amount of free-flowing fat is allowed.
Smell and taste	Peculiar to boiled pork salted with spices, beef or lamb, aged in salting with spices, without foreign taste and smell.
	Meat tissue from pink to red, of varying color intensity, pork fat is white or with a pinkish tint, beef and mutton - with a yellowish tint.
	yellowish jelly
Mass fraction of table salt, %	1 to 2
Mass fraction of sodium nitrite, %, no more
Mass fraction of tin salts (in terms of tin),%, no more
Mass fraction of foreign impurities	Not allowed
Mass fraction of lead salts	Not allowed

2.4, 2.5.

2.6. In terms of bacteriological indicators, canned food must comply with the requirements for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, in retail trade and public catering establishments, approved by the USSR Ministry of Health.

3. ACCEPTANCE RULES

3.1a. Foreign impurities are determined periodically at the request of the consumer.

(Introduced additionally, Rev. N 2).

3.1. Canned goods are accepted in batches. The definition of the batch, the volume of samples - according to GOST 26671.

3.2. (Deleted, Rev. N 3).

4. TEST METHODS

4.1. Sampling and preparation for testing - according to GOST 8756.0 and GOST 26671, GOST 26668, GOST 26669.

Test methods - according to GOST 8756.1, GOST 8756.18, GOST 26186, GOST 8558.1.

Determination of lead - according to GOST 26932, tin - according to GOST 26935.

Determination of foreign impurities - according to GOST 8756.4.

Determination of pathogens of microbial spoilage - according to GOST 10444.15, GOST 30425.

Determination of pathogenic microorganisms - according to GOST 10444.2, GOST 10444.7, GOST 10444.9.

4.2. (Deleted, Rev. N 2).

5. PACKAGING, LABELING, TRANSPORT AND STORAGE

5.1. Packing of canned food is carried out in metal cans in accordance with GOST 5981 N 24, 1, 3, 4, 8, 9, 43, 12 and rectangular metal cans according to technical documentation approved in the prescribed manner.

The net weight of canned beef and lamb should be: in a jar N 24 - 90 g, N 1 - 100 g, N 3 and 4 - 250 g, N 8 - 325 g, N 9 - 350 g, N 43 - 425 g, N 12 - 550 g.

The net weight of canned pork should be: in a jar N 24 - 90 g, N 1 - 100 g, N 3 and 4 - 250 g. N 8 - 325 g, N 9 - 340 g, N 43 - 415 g, N 12 - 525 g.

Net weight for all canned food in a rectangular jar should be 240 g.

A circle of parchment should be placed on the bottom and under the lid of an unvarnished metal can.

(Changed edition, Rev. N 2).

5.2. Packing, packaging and labeling of canned food must be carried out in accordance with GOST 13534.

On the label of the jar should be indicated: “Before use, it is recommended to cool. Ingredients: beef (pork or lamb), salt, sugar, spices”, information about the nutritional and energy value of 100 g of the product (fat, protein, calories).

(Changed edition, Rev. N 2, 3).

5.3. Canned food must be packed in plank boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.

5.4. Packing, marking, transportation and storage of canned food sent to the Far North and hard-to-reach areas - according to GOST 15846.

(Changed edition, Rev. N 3).

5.5. (Deleted, Rev. N 3).

5.6. Canned food is transported by transport of all types in covered vehicles in accordance with the rules for the carriage of goods in force for this type of transport; packaging - according to the documentation approved in the prescribed manner.

(Changed edition, Rev. N 2, 3).

5.7. Canned food is stored in accordance with the rules approved in the prescribed manner.

Shelf life of canned food - no more than three years from the date of production.

(Changed edition, Rev. N 2).

APPENDIX (mandatory). OKP CODE TABLE IN THE FULL NOMENCLATURE FOR CANNED MEAT "TOURIST BREAKFAST"

APPLICATION
Mandatory

Name of product	Can designation	Weight net, g
Tourist breakfast (pork)			92 1621 0100
			92 1621 0101
			92 1621 0102
			92 1621 0114
			92 1621 0114
			92 1621 0118
			92 1621 0122
			92 1621 0128
			92 1621 0141
	Rectangular according to TU 49.641		92 1621 0113
Tourist breakfast (beef)			92 1621 0200
in metal (tin and aluminum) cans			92 1621 0201
			92 1621 0202
			92 1621 0214
			92 1621 0214
			92 1621 0218
			92 1621 0224
			92 1621 0227
	Rectangular according to TU 49.641
Tourist breakfast (lamb)			92 1621 0300
in metal (tin and aluminum) cans			92 1621 0301
			92 1621 0302
			92 1621 0314
			92 1621 0314
			92 1621 0318
			92 1621 0324
			92 1621 0327
			92 1621 0345
	Rectangular according to TU 49.641		92 1621 0313

(Introduced additionally, Rev. N 3).

The text of the document is verified by:
official publication
Canned meat. Specifications.
Collection of GOSTs. - M.: IPK Standards Publishing House, 2001