RU2299605C1 - Method for production of special canned goods from tongue and cabbage - 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; carrot, parsley root and onion cutting, roasting in melt butter, and pulping; tongue scalding, flaying, and chopping; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, and CO₂-extracts from 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 food from offal for space nutrition.

There is a method of producing a culinary dish "Boiled tongue with boiled cabbage and red main sauce", which involves preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until tender when weak boiling, the introduction of 15-20 minutes before the end of cooking salt and black bitter pepper, the introduction of 5 minutes before the end of cooking bay leaves, tongue separation, immersion in cold water, peeling and sharply obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish, cutting and sautéing carrot, parsley root and onion in melted fat, adding tomato puree and sautéing for 10-15 minutes, Passing wheat flour, cooling it to 70-80 ° С and mixing with bone broth, introducing vegetable sautéing with tomato, boiling at low boil for 45-60 minutes, introducing sugar, table salt, black pepper and bay leaf, p otirku and bringing to boiling to give a finished sauce dishes and formation of the main component, sauce and garnish (Godunova LE, Collection of recipes of dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 242-243, 245).

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 canned tongue production method “Tongue with Cabbage and Red Main Sauce” involves preparing the recipe, chopping, freezing and chopping fresh white cabbage on top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion onions, scalding, skin cleansing and grinding on the top of the tongue, the passage of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt and CO ₂ extracts black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 507-573.3 cabbage 490 carrot 45-46.15 parsley root 20,1-20,42 onion 29.4-29.78 tomato paste 30% twenty Wheat flour fifteen melted butter 33 sugar 7.5 salt 12 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 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 carrots, parsley root and onions are chopped, sautéed in ghee and wiped. The prepared tongue is scalded, cleaned of the skin and ground in a spinning top. Prepared wheat flour passer. Next, the listed components are mixed with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of black bitter 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 the tongue corresponds to the use of beef, and the maximum corresponds to the use of lamb. Consumption of pork and calf tongue occupies an intermediate position and is 510 wt.h. 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 10.1 · 10 ⁴ for the experimental product and 6.8 · 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, which includes preparing the recipe, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, scalding, peeling and grinding on the top of the tongue, passer wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixtures in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Language 507-573.3 White cabbage 490 Carrot 45-46.15 Parsley root 20,1-20,42 Onion 29.4-29.78 Tomato paste in terms of 30% twenty Wheat flour fifteen Melted butter 33 Sugar 7.5 Salt 12 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.006 Bone broth Before the release of the target product 1000