RU2303912C1 - Method for manufacturing canned food "poultry with cabbage and steam sauce" of special indication - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with chopping, freezing and reducing new white head cabbage upon a chopper, cutting, frying in melted butter and grating white culinary roots and onions, reducing poultry meat and the greens upon a chopper, frying wheat flour in melted butter followed by mixing the above-mentioned components with bone broth, dry white wine, common salt, citric acid and CO₂-extracts of hot black pepper and laurel leaf. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of higher digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Boiled bird with boiled cabbage and steam sauce", which includes preparing the recipe components, cutting white roots and onions, pouring bird carcasses with hot water, bringing to a boil, removing foam, adding white roots, onions and table salt , boiling until tender with low boiling, separating the carcasses from the broth, cooling and chopping into portions to obtain the main component, chopping and boiling fresh white cabbage in salted water and adding adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and dressing with butter to make a sauce, cutting the greens and forming the finished dish from the main component, side dish, greens and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p. 308-310).

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 the production of canned food for special purposes involves preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in melted butter and rubbing white roots and onions, chopping poultry meat and greens in a spinning top, sautéing in wheat flour ghee, mixing the listed components with bone broth, dry white wine, table salt, citric acid and CO ₂ extracts of black pepper th and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

bird 1178.08-1845.49 White cabbage 428.75 white roots 18.5-18.6 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared white roots and onions are chopped, sautéed in ghee and wiped. Prepared poultry and greens are crushed in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, dry white wine, sodium chloride, citric acid and CO ₂ -extracts of black pepper and bay leaf, pack the mixture into aluminum tubes at the above component flow rate, seal and sterilize 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 minimum consumption of poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 430 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

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 1.6 · 10 ⁵ and for a control product of 1.2 · 10 ^5, 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, involving the preparation of prescription ingredients, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing white roots and onions, chopping poultry meat and greens in a top, straining wheat flour in ghee blending these components to bone broth, dry white wine, table salt, citric acid and the CO ₂ extract of black pepper, bay leaf, packing floor ennoy mixture into aluminum tubes with the following flow components pbw .: bird 1178.08-1845.49 White cabbage 428.75 white roots 18.5-18.6 onion 19.7-19.95 greenery 3.75 Wheat flour 7.5 melted butter 45.13 dry white wine 18.75 table salt 12 lemon acid 0.19 Bitter black pepper CO ₂ extract 0,022 CO ₂ extract leafs 0.009 bone broth before the release of the target product 1000, sealing and sterilization.