RU2295888C1 - Method for production of special canned goods - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and chopping; pork cutting and chopping; leek and gardenstuff chopping. Abovementioned components are blended with tomato paste, sour cream, bone broth, table salt, CO₂-extracts from pyrolysis wood, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of obtaining a culinary dish "cabbage soup with fresh potatoes", which includes preparing the recipe, cooking, separating from the broth and cutting pigs, chopping fresh cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting turnips, potatoes, leeks, tomatoes and greens, mixing cabbage, turnips and broth, bringing to a boil, adding potatoes, carrots, parsley and onions, cooking until cooked, introducing for 5-10 minutes before cooking tomatoes, table salt, leeks, black pepper and bay leaves, adding smoked pork and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 64-71, 80-81).

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 method for producing canned "cabbage soup with fresh potatoes" for special purposes involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and chopping turnips and potatoes on the top, cutting, and stirring ghee and chopping carrots, parsley and onions on top, chopping and chopping pork on top, chopping leek and greens on top, mixing the above components with atnoy paste, cream, bone broth, table salt, CO ₂ extract of the pyrolysis of wood, black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 120.48-151.52 cabbage 300 potatoes 160-168.75 turnip 40-41.66 carrot 50-51.28 parsley root 13-13,21 onion 48-48.66 leek 26 tomato paste 30% fifteen melted butter 12.1 sour cream twenty greenery 12.5 salt 10.6 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.2 Bay leaf 0.1 bone broth 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared turnips and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared pork is chopped and ground in a spinning top. Prepared leeks and greens are ground in a spinning top. Next, the listed components are mixed with tomato paste, sour cream, bone broth, sodium chloride, CO ₂ -extract of pyrolysis wood, black bitter pepper and bay leaves, the resulting 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 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 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 7.9 · 10 ⁴ and for the control product of 5.2 · 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 producing canned food for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top , cutting and grinding pork gyroscope, grinding at gyroscope leeks and greens, mixing these components with tomato paste, cream, bone broth, table salt, CO ₂ -eks pAKT pyrolysis of wood, black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Pork 120.48-151.52 White cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato paste in terms of 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Salt 10.6 CO ₂ - Pyrolysis Wood Extract 0.002 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target product 1000 sealing and sterilization.