RU2288612C1 - Method for producing of special canned food "moldavian beetroot and cabbage soup" - Google Patents

Abstract

FIELD: production of canned first courses for cosmic feeding.

SUBSTANCE: method involves cutting carrot and bulb onion and slightly frying in melted butter, with following grinding in grinder; blanching and grinding potato and parsley root in grinder; blanching beet and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; cutting pork and grinding in grinder; mixing said components with grits kvas, tomato paste, edible salt and red hot pepper; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned foods.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Moldavian Borsch", which includes preparing the recipe components, soaking the bran, combining them with diluted baked yeast and sugar diluted in warm boiled water, holding in a warm place for 2 hours with periodic stirring, adding bran, rye bread and boiled water, stirring, holding in a warm place for 24 hours to obtain a starter culture, brewing bran water, cooling to 40-45 ° C, adding the starter culture, fermenting in a warm place for 12 hours and filtering to obtain kvass, cutting and frying pork, cutting and sautéing onion in melted animal fat, chopping and frying fresh white cabbage in melted animal fat, cutting parsley, beets, carrots, potatoes, hot peppers and parsley or dill, bookmark the pork in cold water, cook until half cooked, add parsley, beets, cabbage and potatoes, cook until cooked, introduce 5-10 minutes before the end of cooking onions, tomato puree, kvass and cooked soy whether the introduction after the cooking of bitter pepper and parsley or dill greens to obtain the target product (Collection of recipes for dishes and culinary products of neighboring countries. - St. Petersburg: Profession, 2001, p.194-195, 197-198).

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 production method of canned food "Moldavian Borsch" for special purposes involves the preparation of recipe components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, blanching and chopping on a top of beets, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, mixing bran, rye bread, sugar, pressed chl baking yeast and drinking water, fermentation and filtering to obtain kvass, boiling and cooling to a temperature of 70-85 ° C, mixing the listed components with tomato paste, table salt and hot red pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight:

pork 191-246.5 parsley root 13-13.2 beet 63-65.55 cabbage 250 potatoes 133-140.25 onion 36-36.45 carrot 50-51.3 melted butter twenty tomato paste in terms of 30% 5 bran 110 pressed baker's yeast 2,5 Rye bread fifteen sugar 2,5 hot red pepper one salt 10.6 water 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.

1/6 of the recipe amount of prepared bran is soaked and combined with pressed baking yeast diluted in warm drinking water, sugar is added, mixed and kept in a warm place for 2 hours with periodic stirring. Then add another 1/6 part of the recipe amount of bran, rye bread, add boiled water to 25% of the recipe amount, mix and keep in a warm place for 24 hours to obtain a starter culture.

The remaining amount of bran is soaked in drinking water in a ratio by weight of 1: 2, brewed with boiling water in an amount up to the recipe, cooled to 40-45 ° С, add ferment and ferment in a warm place for 12 hours, and then filter to obtain kvass, which boil until cessation of pricing and cool at 70-85 ° C.

Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes and parsley root are cut, blanched and chopped in a spinning top. Prepared beets 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. Prepared pork is cut and ground in a spinning top. Next, the listed components are mixed with tomato paste, table salt and hot red pepper, the resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except water, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 was 9.1 · 10 ⁴ for the experimental product and 5.9 · 10 ⁴ for the control product, 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 for special purposes, involving the preparation of prescription components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes and parsley root, blanching and chopping beets, chopping, freezing and chopping on top of fresh white cabbage, cutting and chopping pork on top, mixing bran, rye bread, sugar, pressed baking yeast and drinking water, fermentation and filtering to obtain kvass, boiling it and cooling to a temperature of 70-85 ° C, mixing the listed components with tomato paste, table salt and hot red pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 191-246.5 Parsley root 13-13.2 Beet 63-65.55 Cabbage 250 Potatoes 133-140.25 Onion 36-36.45 Carrot 50-51.3 Melted butter twenty Tomato paste in terms of 30% 5 Bran 110 Baker's yeast Pressed 2,5 Rye bread fifteen Sugar 2,5 Hot red pepper one Salt 10.6 Water Before the release of the target product 1000 sealing and sterilization.