RU2322914C1 - Method for producing of special canned food "darmon shurpa" - Google Patents

Abstract

FIELD: production of canned first-course dinner dishes for usage in space feeding.

SUBSTANCE: method involves preparing receipt components; cutting, blanching and grinding in grinder green strawberry, green cherry plum and morel; freezing and grinding dock, grape leaves and brandy mint green in grinder; grinding chicken in grinder; mixing said components with sour cream, bone soup, edible salt and CO₂-extracts of black bitter pepper and laurel leaf; packaging resulted mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Darmon Shurpa", which includes preparing the recipe components, pouring chicken with drinking water, boiling until cooked, adding grape leaves, mint, sorrel, green strawberries, green cherry plum, morels, salt, black bitter and bay leaves, cooking for 20-25 minutes and dressing with sour cream to obtain the finished dish (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p.64).

Technical result ^; The invention is the receipt of 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 Darmon Shurpa canned food production method involves preparing recipe components, cutting, blanching and chopping green strawberries, green cherry plum and morels, freezing and chopping sorrel, grape leaves and peppermint greens, chopping on chicken gyroscope, mixing these components with sour cream, bone broth, table salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture Aluminum tubes at the following flow components pbw .:

chicken 500 green strawberries 37.5 green cherry plum 45 sorrel 18.34 grape leaves 18.3467 peppermint herbs 18.34 morels 120 sour cream 75 salt 10,2 Bitter black pepper CO ₂ extract 0.1 CO ₂ bay leaf extract 0.005 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 green strawberries, green cherry plum and morels are cut, blanched and chopped in a spinning top. Prepared sorrel, grape leaves and herbs of peppermint are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared chicken is minced in a spinning top. The listed components are mixed with sour cream, bone broth, 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material.

The canned food obtained according to the described technology is organoleptic and physico-chemical in accordance with 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 was 6.6 · 10 ⁴ for the experimental product and 5.4 · 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping green strawberries, green cherry plum and morels on a top, freezing and chopping sorrel, grape leaves and green peppermint, chopping chicken top on a top, mixing the listed components with sour cream , bone broth, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight: chicken 500 green strawberries 37.5 green cherry plum 45 sorrel 18.34 grape leaves 18.3467 peppermint herbs 18.34 morels 120 sour cream 75 salt 10,2 CO _{2 -} black pepper extract 0.1 CO ₂ bay leaf extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.