RU2330506C1 - Method of production of preserved food "sorrel soup with scallops" of special purpose - Google Patents
Method of production of preserved food "sorrel soup with scallops" of special purpose Download PDFInfo
- Publication number
- RU2330506C1 RU2330506C1 RU2007102604/13A RU2007102604A RU2330506C1 RU 2330506 C1 RU2330506 C1 RU 2330506C1 RU 2007102604/13 A RU2007102604/13 A RU 2007102604/13A RU 2007102604 A RU2007102604 A RU 2007102604A RU 2330506 C1 RU2330506 C1 RU 2330506C1
- Authority
- RU
- Russia
- Prior art keywords
- chopping
- sorrel
- mincer
- production
- ground
- Prior art date
Links
- 235000020637 scallop Nutrition 0.000 title claims abstract description 10
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 8
- 235000005291 Rumex acetosa Nutrition 0.000 title claims abstract description 8
- 240000007001 Rumex acetosella Species 0.000 title claims abstract description 8
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 8
- 235000003513 sheep sorrel Nutrition 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 238000000034 method Methods 0.000 title claims description 7
- 241000237503 Pectinidae Species 0.000 title 1
- 235000014347 soups Nutrition 0.000 title 1
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000021186 dishes Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004411 aluminium Substances 0.000 abstract 1
- 238000009987 spinning Methods 0.000 description 5
- 235000019621 digestibility Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000021217 cabbage soup Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных первых обеденных блюд для космического питания.The invention relates to a technology for the production of canned first lunch dishes for space nutrition.
Известен способ производства кулинарного блюда "Щи зеленые с морским гребешком", предусматривающий варку, очистку и резку куриных яиц, варку и резку мяса морского гребешка, резку зеленого лука и зелени укропа, припускание и протирку шпината и щавеля, припускание и резку картофеля, кипячение питьевой воды, смешивание перечисленных компонентов с сахаром и поваренной солью и заправку сметаной с получением готового блюда (Усов В.В. Рыба на вашем столе. - М.: Пищевая промышленность, 1979, с.258).A known method of producing a culinary dish "Green cabbage soup with scallop", which includes cooking, peeling and cutting chicken eggs, cooking and cutting meat of scallop, cutting green onions and dill, stewing and rubbing spinach and sorrel, stewing and cutting potatoes, boiling drinking water, mixing the listed components with sugar and table salt and dressing with sour cream to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p. 258).
Техническим результатом изобретения является получение новых консервов для космического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Щи зеленые с морским гребешком" специального назначения предусматривает подготовку рецептурных компонентов, варку, очистку и измельчение на волчке куриных яиц, резку, бланширование и измельчение на волчке картофеля, замораживание и куттерование шпината и щавеля, замораживание и измельчение на волчке зеленого лука и зелени укропа, измельчение на волчке мяса морского гребешка, смешивание перечисленных компонентов со сметаной, питьевой водой, сахаром и поваренной солью, фасовку полученной смеси в алюминиевые тубы при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned "Cabbage soup green with scallop" for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken tops, cutting, blanching and chopping potatoes, freezing and chopping spinach and sorrel, freezing and chopping green onions and dill greens on a spinning top, chopping scallop meat on a spinning top, mixing the listed ingredients with sour cream, drinking water, sugar and table salt, f scoop resulting mixture into aluminum tubes with the following flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные куриные яйца варят, очищают и измельчают на волчке. Подготовленный картофель нарезают, бланшируют и измельчают на волчке. Подготовленные шпинат и щавель подвергают замораживанию, желательно медленному, и куттеруют. Подготовленные зеленый лук и зелень укропа подвергают замораживанию, желательно быстрому, и измельчают на волчке. Подготовленное мясо морского гребешка измельчают на волчке. Перечисленные компоненты смешивают со сметаной, питьевой водой, сахаром и поваренной солью. Полученную смесь фасуют в алюминиевые тубы при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and ground in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared spinach and sorrel are subjected to freezing, preferably slow, and are cutted. Prepared green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared scallop meat is ground in a spinning top. The listed components are mixed with sour cream, drinking water, sugar and table salt. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме питьевой воды, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход картофеля охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным - в первом.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. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ТУ 10.04.18.18-90.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 5,1·104 и для контрольного продукта 4,2·104 соответственно.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 5.1 · 10 4 and for the control product of 4.2 · 10 4 respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для космического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007102604/13A RU2330506C1 (en) | 2007-01-24 | 2007-01-24 | Method of production of preserved food "sorrel soup with scallops" of special purpose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007102604/13A RU2330506C1 (en) | 2007-01-24 | 2007-01-24 | Method of production of preserved food "sorrel soup with scallops" of special purpose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2330506C1 true RU2330506C1 (en) | 2008-08-10 |
Family
ID=39746215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007102604/13A RU2330506C1 (en) | 2007-01-24 | 2007-01-24 | Method of production of preserved food "sorrel soup with scallops" of special purpose |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2330506C1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1720470A3 (en) * | 1987-05-08 | 1992-03-15 | Асахи Денка Когио Кабусики Кайся (Фирма) | Method for obtaining paste-like protein matter of protein feed of crustacea |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2278595C2 (en) * | 2004-10-11 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "soup with salted cucumbers, deep-sea scallop and mushrooms" |
-
2007
- 2007-01-24 RU RU2007102604/13A patent/RU2330506C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1720470A3 (en) * | 1987-05-08 | 1992-03-15 | Асахи Денка Когио Кабусики Кайся (Фирма) | Method for obtaining paste-like protein matter of protein feed of crustacea |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2278595C2 (en) * | 2004-10-11 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "soup with salted cucumbers, deep-sea scallop and mushrooms" |
Non-Patent Citations (2)
| Title |
|---|
| Сборник технологических инструкций по производству консервов, т.1. Консервы овощные и обеденные. - М.: Пищевая промышленность, 1977, стр.347-348. * |
| Усов В.В. Рыба на вашем столе. - М.: Пищевая промышленность. 1979. с.258. * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2332122C1 (en) | Method of preparation of preserved potato and vegetable salad with calamari | |
| RU2330506C1 (en) | Method of production of preserved food "sorrel soup with scallops" of special purpose | |
| RU2303924C1 (en) | Method for manufacturing canned food "vegetable soup" | |
| RU2341125C1 (en) | Manufacturing method of preserves "botvinya" of special purpose | |
| RU2356339C1 (en) | "sorrel soup" special-purpose preserve preparation method | |
| RU2331339C1 (en) | Method of production of preserved food "potato and vegetable salad with calamaries" | |
| RU2329660C1 (en) | Method of manufacturing special purposed canned food "sorrel soup with squids and eggs" | |
| RU2331292C1 (en) | Method of production of preserved food "vegetable okroshka with calamaries" of special purpose | |
| RU2330555C1 (en) | Method of production of preserved food "fish botvinia" of special purpose | |
| RU2329713C1 (en) | Preserve production process "calamar and egg sorrel soup" for special purpose | |
| RU2330544C1 (en) | Method of production of preserved food "sorrel soup with calamaries and hen's egg" of special purpose | |
| RU2331286C1 (en) | Method of production of preserved food "sorrel soup with sea scallop" | |
| RU2328935C1 (en) | Method for producing special tinned food "okroshka with scallop" | |
| RU2331300C1 (en) | Method of production of preserved food "cold fish and rhubarb soup" of special purpose | |
| RU2330564C1 (en) | Method of production of preserved food "okroshka with scallops" | |
| RU2330576C1 (en) | Method of production of preserved food "rhubarb and fish cold soup" | |
| RU2331327C1 (en) | Method of production of preserved food "cold soup with shrimps" of special purpose | |
| RU2357427C1 (en) | "sorrel soup with meat" special-purpose preserve preparation method | |
| RU2329716C1 (en) | Preserve production process "cold beet-root soup with sea scallop meat" (special purpose) | |
| RU2332895C1 (en) | Method of production of preserved food "fish and rhubarb cold soup" | |
| RU2355251C1 (en) | "sorrel soup with meat" special-purpose preserve preparation method | |
| RU2341146C1 (en) | Manufacturing method of preserves "tajik soup with turnip and kidney beans" of special purpose | |
| RU2342048C1 (en) | Method for production of purpose-made cans "holodnik rhubarb and fish" | |
| RU2334431C1 (en) | Method of special-purpose canned food production "soup with spinach and mushrooms" | |
| RU2331293C1 (en) | Method of production of preserved food "cold soup with "ocean" paste" of special purpose |