RU2346518C1 - "toyug sharba" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: onions are cut, sautéed in melted butter and minced; dried cherry plums are blanched and minced; cilantro is frozen and minced. Rice and peas are boiled till double increase of weight and minced; chicken meat is minced. The above-mentioned ingredients are mixed with bone broth, culinary salt and CO₂-extracts of saffron and mint. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 4,8·10⁴ to 6,3·10⁴).

Description

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

A known method of developing a culinary dish "Toyug Sharba", which includes preparing the recipe components, cutting and sautéing onion in melted butter, cooking peas, infusing saffron, cutting green cilantro, putting it into hot drinking water, cooking until cooked, separating from the broth and cutting chicken , filtering the broth, laying rice and onions in it, cooking until cooked, adding 15 minutes before cooking peas, dried cherry plum, saffron and table salt infusion, adding chicken and cilantro greens, bringing to a boil sprinkling crumpled to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, p.82).

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 goods “Toyug Sharba” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, blanching and chopping dried cherry plum on top, freezing and chopping cilantro greens on top, cooking until a double increase in mass and grinding on a top of rice and peas, grinding on a top of chicken, mixing the above components with bone broth, sodium chloride and saffron CO ₂ -extracts on and peppermint, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 463.52 melted butter twenty onion 19.89-20.15 dried cherry plum 13 rice 25 peas twenty green cilantro 10 salt 10,2 Saffron CO ₂ Extract 0.005 Peppermint CO ₂ Extract 0.05 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 onions are cut, sautéed in ghee and chopped in a spinning top. The prepared dried cherry plum is blanched and ground in a spinning top. The prepared cilantro greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared rice and peas are boiled until a double increase in mass and ground in a spinning top. Prepared chicken is minced in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of saffron and mint. 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 10.04.18.18-90.

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 per 1 cm ^{3 of} product. It was 6.3 · 10 ⁴ for the experimental product and 4.8 · 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, flashing and chopping dried cherry plum on top, freezing and chopping cilantro on top of the greens, boiling it to twice the mass and chopping on top and peas, grinding at gyroscope chicken, mixing these components with the bone broth, table salt and CO ₂ extract of saffron and mint, packing the resulting mixture in alumina stems tubes at the following flow components pbw .:
chicken 463.52 melted butter twenty onion 19.89-20.15 dried cherry plum 13 rice 25 peas twenty green cilantro 10 salt 10,2 Saffron CO ₂ Extract 0.005 Mint CO ₂ extract 0.05 bone broth before the release of the target product 1000,
sealing and sterilization.