RU2233102C1 - Method for preparing of canned foods for gerodietary feeding - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of dietary foods for grownup people.

SUBSTANCE: method involves preparing and mixing fish farce, cabbage, tomatoes, amaranth flour, onion, carrot, corn groats, edible salt, CO₂-extracts of dill and celery; cutting receipt mixture; packing; rolling and sterilizing.

EFFECT: provision for obtaining of novel gerodietary product by using fish as basic component.

Description

The invention relates to a technology for the production of gerodietic products.

A known method of preparing canned food for gerodietetic nutrition, involving the preparation and mixing of poultry meat, rabbit meat, cabbage, tomatoes, cherry plum, onions, carrots, rice, herbs and table salt, cuttering the prescription mixture, packing, packing and sterilization (RU 2160016 C1, 12/10/2000).

This method allows to obtain the target product in the form of a second lunch dish on a meat basis.

The technical result of the invention is to obtain a new gerodietetic product when replacing the main component with fish.

This result is achieved by the fact that in the method of preparing canned food for gerodietetic nutrition, which involves preparing and mixing cabbage, tomatoes, onions, carrots and table salt, cutting the recipe mixture, packing, rolling and sterilizing it, according to the invention, additionally minced fish and flour are added from amaranth, corn grits, CO ₂ -extracts of dill and celery, while the components are used in the following ratio by weight:

Minced fish 40

Cabbage 13

Tomatoes 18

Amaranth flour 3.3

Onion 4,5

Carrot 6.5

Corn grits 5

Common salt 1,2

CO _{2 -} dill extract 0.03

CO ₂ celery extract 0.02

The method is implemented as follows.

The components of the prepared mixture are prepared according to conventional technology. Minced fish from traditional types of fish - crucian carp, Pilengas, silver carp, freed from packaging, peeled and, if necessary, defrost. The cabbage is inspected, cleaned of integumentary leaves, a stoker is drilled, cut and blanched. Tomatoes inspect, wash and wipe with the separation of seeds and peels. Inspect the onion, cut the feather and the bottom, release it from the integumentary leaves, rinse, cut and passer. Wash carrots, inspect, peel, chop and passer. Corn grits are sieved, passed through a magnetic trap, washed and boiled. Salt and amaranth flour are sieved and passed through a magnetic trap. CO ₂ -extracts of dill and celery are filtered. Then a prescription mixture is prepared, cutted, packaged in consumer packaging, rolled up and sterilized.

The target product is a second lunch dish in the form of a fish-growing mixture with a uniform spreading texture, a characteristic taste and a harmonious aroma.

The chemical composition of the resulting product is close to that recommended for gerodietetic food products.

Compared with the closest analogue, the resulting product has a high content of polyunsaturated fatty acids and contains nutrients in a more accessible form. The increase in digestibility is confirmed experimentally. When culturing the test microorganism Tetrachimena stilonichia for 36 hours at a temperature of 28 ° C, the accumulation of biomass on the product obtained by the proposed method, compared with the closest analogue was 10% more.

Thus, the proposed method allows to obtain a new fish-growing product for gerodietetic nutrition with harmonious organoleptic properties.

Claims (1)

A method of preparing canned food for gerodietetic nutrition, which includes preparing and mixing cabbage, tomatoes, onions, carrots and table salt, cutting the recipe, packing, wrapping and sterilizing, characterized in that when mixing, fish mince, amaranth flour, corn grits are additionally introduced , CO ₂ -extracts of dill and celery, while the components are used in the following ratio by weight: Minced fish 40 Cabbage 13 Tomatoes 18 Amaranth flour 3.3 Onion 4,5 Carrot 6.5 Corn grits 5 Common salt 1,2 CO ₂ dill extract 0.03 CO ₂ celery extract 0.02