RU2321304C1 - Method for manufacturing canned food "potato soup with sprats" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting, blanching and reducing brown onions and potatoes upon a chopper, blanching and reducing carrots upon a chopper, freezing and reducing green onions and dill greens upon a chopper, reducing the fillet of marinated sprats upon a chopper. The above-mentioned components should be mixed with drinking water, melted butter, common salt and CO₂-extracts of hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. This enables to manufacture new canned food out of well-known dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 5.4·10⁴ up to 5.8·10⁴.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Potato Soup with Sprat", involving the preparation of recipe components, cutting and sautéing green onions in vegetable oil, cutting carrots, onions and potatoes, chopping dill, bringing drinking water to a boil, adding carrots and onions to it onions, boil for 10-15 minutes, add potatoes, cook until cooked, add 10 minutes before the end of cooking the fillet of marinated sprats and, after boiling, green onions, salt and spices and sprinkle with herbs dill with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical Education and Sports, 1994, p.401).

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 food “Potato and Sprat Soup” for special purposes involves the preparation of recipe components, cutting, blanching and chopping onion and potatoes, blanching and chopping carrots, freezing and chopping green onions and greens dill, grinding at gyroscope fillets of pickled sprat, mixing these components with the drinking water, melted butter, common salt and CO ₂ extract of black pepper and la rovogo sheet packing the resulting mixture into aluminum tubes with the following flow components pbw .:

marinated sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract 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 onions and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared green onions and dill greens are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared fillet of marinated sprats is ground on a spinning top. The listed components are mixed with drinking water, ghee, 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 presented 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 5.8 · 10 ⁴ for the experimental product and 5 · 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 for producing canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion and potatoes on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping green onions and dill greens on a spinning top, chopping marinated sprat fillet on a spinning top, mixing components with drinking water, melted butter, common salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes etc. following consumption of the components, mass parts .: marinated sprat fillet 115 melted butter 10 carrot 29.25-60 onion 46.8-47.4 potatoes 256-270 green onions 13.75 dill greens 12.5 salt 7.85 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.002 water before the release of the target product 1000, sealing and sterilization.