RU2288604C1 - Method for producing of special canned food "sheatfish goulash" - Google Patents

Abstract

FIELD: production of canned food for cosmic feeding.

SUBSTANCE: method involves slightly frying wheat flour; cutting bulb onion, slightly frying in melted butter and grinding in grinder; cutting skin-off sheatfish fillet, slightly frying in wheat flour, frying in melted butter and grinding in grinder; blanching and grinding in grinder carrot; freezing and grinding fresh cabbage in grinder; mixing wheat flour, bulb onion, tomato paste, black bitter pepper, edible salt and fish soup; cooking resultant mixture and rubbing for producing of sauce; mixing said components; packing in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food.

Description

The invention relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Goulash of Catfish", which includes preparing the recipe components, cutting skinless catfish fillet, adding salt, breading in wheat flour and frying in vegetable oil, preparing the sauce by sautéing wheat flour, mixing it with fish broth, cutting and Passing onions in vegetable oil with the addition of tomato puree, mixing the listed components, boiling for 20-25 minutes and adding salt and pepper, preparing a side dish by cutting carrots, chopping fresh white cabbage, mixing and staring them in drinking water with the addition of fat and forming a dish of catfish, side dish and sauce (Collection of recipes for dishes and culinary products of the peoples of Russia - St. Petersburg: ProfiKS. 2003, p.259, 355) .

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canning method “Goulash from Soma” cans involves the preparation of prescription ingredients, the passage of wheat flour, cutting, sautéing in melted butter and chopping onion, cutting, breading in wheat flour, frying in ghee and chopping catfish fillet on a spinning top, blanching and chopping carrots on a spinning top, chopping, freezing and chopping white cabbage on a spinning top, mixing wheat flour, onions, tomato paste, p Bitter black pepper, table salt and fish broth, cooking and rubbing to obtain sauce, mixing the listed components, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

catfish 828 melted butter 78 Wheat flour 27 onion 72-72.9 carrot 193.6-198.6 cabbage 193.6 tomato paste 30% fifteen salt fifteen black pepper 0.8 fish stock before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared wheat flour passer. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. The prepared catfish fillet is cut, breaded in wheat flour, fried in ghee and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Wheat flour, onions, tomato paste, bitter black pepper, salt and fish broth are mixed, boiled and rubbed to obtain a sauce. Next, the listed components are mixed, Packed the resulting mixture into aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to a test product of 14.4 · 10 ⁴ and for the control product of 9.7 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, wheat flour passer, cutting, sautéing in melted butter and chopping onion, cutting, breading in wheat flour, frying in melted butter and grinning catfish fillet, blanching and chopping in a spinning top , chopping, freezing and chopping fresh white cabbage on a top, mixing wheat flour, onions, tomato paste, bitter black pepper, salt and fish broth, cooking and rubbing ku with sauce, mixing the listed components, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Catfish 828 Melted butter 78 Wheat flour 27 Onion 72-72.9 Carrot 193.6-198.6 Cabbage 193.6 Tomato Paste 30% fifteen Salt fifteen Black bitter pepper 0.8 Fish broth Before the release of the target product 1000 sealing and sterilization.