RU2292184C1 - Method for manufacturing canned food "soup krestyansky with grains" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and turnip upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling up to semi-finished condition; reducing the grains upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO₂-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

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 "Peasant Soup with Cereals", involving the preparation of recipe components, cooking, separating from the broth and cutting meat, cooking cereals until half-cooked, cutting and sautéing carrots, parsley and onions, cut tomatoes, fresh white-cabbage in melted fat cabbage, potatoes, turnips and greens, bringing the broth to a boil, introducing cereals, cabbage, potatoes and turnips into it, cooking until cooked, introducing 10-15 minutes before the end of cooking tomatoes, carrots, parsley root and onions, ve 5-10 minutes before the end of cooking salt, black pepper and bay leaves, the introduction of meat and greens and dressing with sour cream to obtain the finished dish (Godunova L.E., Collection of recipes for dishes and culinary products for public catering. - St. Petersburg .: ProfiKS, 2003, p. 64-72, 87-88).

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 “Peasant Soup with Cereals” for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, cooking until half-finished and chopping cereals on a top, cutting and chopping meat on a top, chopping greens on a top, mixing the listed components with bone broth, sour cream, tomato paste, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 120.48-157.48 cabbage 200 potatoes 107-112.85 groats 40 turnip 40-41.61 carrot 25-25.64 parsley root 13-13,21 onion 48-48.62 greenery 25 melted butter twenty tomato paste 30% 16 sour cream thirty salt 10.6 CO _{2 -} black pepper extract 0.016 CO ₂ bay leaf extract 0.004 bone broth before the release target product 1000

sealing and sterilization.

The method is implemented as follows.

The recipe components are prepared according to traditional technology. Prepared potatoes and turnips are cut, blanched and ground in a spinning top. Prepared fresh white cabbage is cut, frozen and crushed in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared cereals, such as pearl barley, oat, wheat, barley, millet or rice, are cooked until half-ready in drinking water and ground in a spinning top. Prepared meat is cut and ground in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with bone broth, sour cream, tomato paste, table salt and CO ₂ extracts of black bitter and bay leaves, the mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab 100 kg per 1 ton of the target product. 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 given 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 pilot product of 7.4 · 10 ⁴ and for the control product of 5.6 · 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 for special purposes, which includes preparing recipe components, cutting, blanching and chopping potatoes and turnips on a spinning top, cutting, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and chopping carrots, parsley and onions on a spinning top , cooking until half cooked and grinding on top of cereals, cutting and grinding on top of meat, grinding on top of greens, mixing these components with bone broth, sour cream, volume tnoj paste, table salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilization, the next flow components pbw .: Meat 120.48-157.48 Cabbage 200 Potatoes 107-112.85 Groats 40 Turnip 40-41.61 Carrot 25-25.64 Parsley root 13-13,21 Onion 48-48.62 Greenery 25 Melted butter twenty Tomato Paste 30% 16 Sour cream thirty Salt 10.6 CO ₂ - Black Bitter Pepper Extract 0.016 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000