RU2355249C1 - Method of manufacturing canned food "spicy soup with shrimps" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: carrots and onions are cut and browned in margarine, white mushrooms and cauliflower are cut and blanched, green is cut and frozen. Shrimps are cut. Green peas are chopped and frozen. The above-mentioned ingredients are mixed with chicken eggs, milk, culinary salt, hot black pepper and laurel leaf under oxygen-free conditions The resultant mixture and mushroom broth are packaged, vacuum-sealed and sterilised.

EFFECT: extends and diversifies the methods and foodstuff used for production of new preserves for obtaining canned food for space meals characterised by enhanced digestibility properties as compared to the similar traditional pre-cooked products.

Description

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

A known method of producing a culinary dish "Spicy Shrimp Soup", which includes preparing the recipe, cutting and sautéing carrots and onions in margarine, boiling and peeling the shrimp, boiling, separating the broth and chopping mushrooms, cutting cauliflower, chopping greens, boiling and cooling to 60-70 ° C milk, adding chicken eggs to it and heating in a water bath until thickened to obtain a lezone, filtering and bringing to a boil the mushroom broth, laying porcini mushrooms, carrots, and turnip boiled onions and cauliflower, boiling until boiling until tender, adding shrimp, canned green peas, table salt, bitter and bay leaves pepper at the end of cooking, seasoning with lezone and sprinkling with herbs to prepare the finished dish (Godunova L.E. Collection recipes for dishes and culinary products for public catering establishments. - SPb .: ProfiKS, 2003, p.240),

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned foods “Spicy Shrimp Soup” involves preparing the recipe, cutting and sautéing carrots and onions in margarine, cutting and blanching porcini mushrooms and cauliflower, cutting and freezing greens, cutting shrimp meat, freezing fresh green pea seeds, mixing the listed components without oxygen with chicken eggs, milk, salt and bay leaf, packing the resulting mixture and mushroom broth the next time gathering components, parts by weight:

shrimp 307.69 chicken eggs 22 margarine twenty White mushrooms 77.05 green pea 109 carrot 46.8-48 onion 23,4-23,7 cauliflower 111.75 greenery 7.5 milk fifty salt eighteen black pepper 0.2 Bay leaf 0.08 mushroom 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 carrots and onions are chopped and sautéed in margarine. Prepared porcini mushrooms and cauliflower are cut and blanched in hot water. Prepared greens are cut and subjected to freezing, preferably fast. Prepared shrimp meat is cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with chicken eggs, milk, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and mushroom broth is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, 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 GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 test product of 5.7 · 10 ⁴ and for a control product of 4.9 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves the preparation of prescription components, cutting and sautéing carrots and onions in margarine, cutting and blanching porcini mushrooms and cauliflower, cutting and freezing greens, cutting shrimp meat, freezing fresh green pea grains, mixing these components without oxygen access chicken eggs, milk, salt, black bitter and bay leaves, packaging the resulting mixture and mushroom broth at the following consumption of components, parts by weight:
shrimp 307.69 chicken eggs 22 margarine twenty White mushrooms 77.05 green pea 109 carrot 46.8-48 onion 23,4-23,7 cauliflower 111.75 greenery 7.5 milk fifty salt eighteen black pepper 0.2 Bay leaf 0.08 mushroom broth before the release of the target product 1000,
sealing and sterilization.