RU2349217C1 - Method of manufacturing special purposed canned food "vegetable soup with scallop" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned first-course dishes for space feeding. Preparation of recipe components is performed. Carrots and raw onions are cut, browned in melted butter and minced, cauliflower, potatoes, marrows and tomatoes are cut, blanched and minced. Fresh green peas and parsley are frozen and minced; scallop fillet is minced. The above-mentioned ingredients are mixed with drinking water, salt and CO₂-extracts of hot black pepper and laurel leaf. The obtained mixture is packed in aluminium tubes, pressurised and sterilised.

EFFECT: manufacturing of new canned food for space feeding having higher digestibility as compared to similar culinary dish.

Description

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

There is a method of producing a culinary dish "Vegetable Soup with Scallop", which includes preparing the recipe components, pouring with drinking water, cooking until cooked, separating the scallop fillet from the broth and cutting carrots and onions in margarine, cutting and seasoning zucchini , cutting cauliflower, potatoes, tomatoes and parsley, bringing the broth to a boil, adding cauliflower to it, bringing to a boil, adding potatoes, carrots and onions, cooking until done digestion at the end of cooking zucchini, tomatoes, canned green peas, table salt and spices, adding scallop fillet and sprinkling with parsley to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the peoples of Russia. - St. Petersburg: ProfiKS, 2003, p. 69-70).

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 vegetable and scallop soup canned food production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions, cutting, blanching and chopping cauliflower and potatoes , zucchini and tomatoes, freezing and grinding on a top fresh grain of green peas and parsley, grinding on top of a fillet of scallop, mixing these components with drinking water, sodium chloride and CO ₂ -extracts of black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 0.002 water 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 carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared cauliflower, potatoes, zucchini and tomatoes are cut, blanched and ground in a spinning top. Prepared fresh grain of green peas and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared scallop fillet is ground in a spinning top. The listed components are mixed with drinking water, sodium chloride 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.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. 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 10.04.18.18-90.

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 in 1 cm ³ product. It amounted to a pilot product of 5.4 · 10 ⁴ and for a control product of 4 · 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, cutting, blanching and chopping cauliflower, potatoes, zucchini and tomatoes on a spinning top, freezing and chopping fresh green grain on a spinning top parsley and peas, grinding at gyroscope fillet scallop, mixing these components with the drinking water, table salt and CO ₂ extract of black pepper and l vrovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:
scallop fillet 43.1 melted butter 17.24 cauliflower 96.34 potatoes 110.35-116.38 green pea 28.19 carrot 40.35-41.38 onion 20.17-20.43 zucchini 47.42 tomatoes 77.66 parsley 5.39 salt 10,2 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 water before the release of the target product 1000,
sealing and sterilization.