RU2348200C1 - Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose - Google Patents
Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose Download PDFInfo
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- RU2348200C1 RU2348200C1 RU2008100381/04A RU2008100381A RU2348200C1 RU 2348200 C1 RU2348200 C1 RU 2348200C1 RU 2008100381/04 A RU2008100381/04 A RU 2008100381/04A RU 2008100381 A RU2008100381 A RU 2008100381A RU 2348200 C1 RU2348200 C1 RU 2348200C1
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- Russia
- Prior art keywords
- blanching
- sour cream
- tongue
- chopping
- shredding
- Prior art date
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- 235000015142 cultured sour cream Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 240000003291 Armoracia rusticana Species 0.000 title claims description 9
- 235000011330 Armoracia rusticana Nutrition 0.000 title claims description 9
- 235000013324 preserved food Nutrition 0.000 title description 6
- 238000000034 method Methods 0.000 title description 5
- 235000015067 sauces Nutrition 0.000 title description 2
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 235000011197 perejil Nutrition 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 244000013123 dwarf bean Species 0.000 claims description 7
- 235000021331 green beans Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 5
- 229920003266 Leaf® Polymers 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 239000010520 ghee Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000020992 canned meat Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 244000147568 Laurus nobilis Species 0.000 claims 1
- 235000017858 Laurus nobilis Nutrition 0.000 claims 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000020744 piper nigrum extract Nutrition 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясоовощных консервов для космического питания.The invention relates to the production technology of canned meat and vegetables for space nutrition.
Известен способ получения кулинарного блюда "Язык отварной с соусом сметанным с хреном", предусматривающий подготовку рецептурных компонентов, резку моркови, корня петрушки и репчатого лука, заливку языка питьевой водой, добавление моркови, корня петрушки и репчатого лука, варку до готовности, добавление за 15-20 минут до окончания варки поваренной соли и перца черного горького, добавление за 5 минут до окончания варки лаврового листа, отделение языка, его резку, гарнирование отварной стручковой фасолью, поливку соусом сметанным с хреном и украшение зеленью с получением готового блюда (Годунова Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: ПрофиКС, 2003, с.245).A known method of obtaining a culinary dish "Boiled tongue with sour cream with horseradish", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15 -20 minutes before the end of cooking salt and black bitter pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled green beans, pouring sauce with horseradish sour cream and dyeing with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.245).
Техническим результатом изобретения является получение новых консервов для космического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ получения консервов "Язык с соусом сметанным с хреном" специального назначения предусматривает подготовку рецептурных компонентов, резку, бланширование и протирку корня петрушки и репчатого лука, бланширование и протирку моркови, бланширование и измельчение на волчке хрена, замораживание и измельчение на волчке стручковой фасоли и зелени, измельчение на волчке языка, пассерование в топленом масле пшеничной муки, смешивание перечисленных компонентов со сметаной, поваренной солью, лимонной кислотой и CO2-экстрактами перца черного горького и лаврового листа, фасовку полученной смеси в алюминиевые тубы при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for producing canned food “Tongue with Sour Cream with Horseradish” for special purposes involves preparing the recipe, cutting, blanching and rubbing parsley and onions, blanching and rubbing carrots, blanching and chopping horseradish, freezing and chopping on a top of green beans and greens, grinding on the top of a tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, table salt, lemon sour Ota and CO 2 extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные корень петрушки и репчатый лук нарезают, бланшируют и протирают. Подготовленную морковь бланшируют и протирают. Подготовленный хрен бланшируют и измельчают на волчке. Подготовленные стручковую фасоль и зелень подвергают замораживанию, стручковую фасоль желательно медленному, а зелень желательно быстрому. Подготовленный язык измельчают на волчке. Подготовленную пшеничную муку пассеруют в топленом масле. Перечисленные компоненты смешивают со сметаной, поваренной солью, лимонной кислотой и CO2-экстрактами перца черного горького и лаврового листа. Полученную смесь фасуют в алюминиевые тубы при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. The prepared horseradish is blanched and ground in a spinning top. Prepared green beans and greens are subjected to freezing, green beans preferably slow, and green greens preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, sodium chloride, citric acid and CO 2 -extracts of black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход языка соответствует использованию языка свиного, а максимальный соответствует использованию языка бараньего. Расход прочих видов языка занимает промежуточное положение и определяется с учетом норм отходов и потерь на расчетную закладку 200 кг на 1 т целевого продукта. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.The consumption of all components, except sour cream, 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 swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. 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.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ТУ 10,04.18.18-90.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 12·104 и для контрольного продукта 7,3·104 соответственно.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 was 12 · 10 4 for the experimental product and 7.3 · 10 4 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для космического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for producing canned meat and vegetables for special purposes, which includes preparing the recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping horseradish on top, freezing and chopping green beans and greens on top, chopping on tongue top Passing wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO 2 extracts of black pepper and laurel vogo sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
sealing and sterilization.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100381/04A RU2348200C1 (en) | 2008-01-16 | 2008-01-16 | Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008100381/04A RU2348200C1 (en) | 2008-01-16 | 2008-01-16 | Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose |
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| Publication Number | Publication Date |
|---|---|
| RU2348200C1 true RU2348200C1 (en) | 2009-03-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008100381/04A RU2348200C1 (en) | 2008-01-16 | 2008-01-16 | Method of production of preserved food "tongue with sour cream sauce and horse-radish" of special purpose |
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| Country | Link |
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| RU (1) | RU2348200C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519109C1 (en) * | 2013-07-10 | 2014-06-10 | Олег Иванович Квасенков | Method for manufacture of preserves "vegetable salad with tongue" |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2165165C1 (en) * | 1999-08-13 | 2001-04-20 | Кубанский государственный технологический университет | Cutlet cooking method |
| RU2299605C1 (en) * | 2005-10-20 | 2007-05-27 | Олег Иванович Квасенков | Method for production of special canned goods from tongue and cabbage |
-
2008
- 2008-01-16 RU RU2008100381/04A patent/RU2348200C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2165165C1 (en) * | 1999-08-13 | 2001-04-20 | Кубанский государственный технологический университет | Cutlet cooking method |
| RU2299605C1 (en) * | 2005-10-20 | 2007-05-27 | Олег Иванович Квасенков | Method for production of special canned goods from tongue and cabbage |
Non-Patent Citations (2)
| Title |
|---|
| ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - СПб.: Профессия, 2001, с.245. * |
| Министерство торговли СССР. Сборник блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты выхода сырья, выхода полуфабрикатов и готовых изделий», с.685-690. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519109C1 (en) * | 2013-07-10 | 2014-06-10 | Олег Иванович Квасенков | Method for manufacture of preserves "vegetable salad with tongue" |
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