RU2250701C2 - Method for manufacturing composition for gerodietary nutrition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing gerodietary products by preparing and mixing fish stuffing, cabbage, tomatoes, bean meal, that of carrots and onions, sorgo cereals, common salt, pike's reduced pyloric adnexa, CO₂-extracts of dill and celery, rape oil and a preparation obtained due to successive extracting Mortierella spinosa micromycete biomass with a nonpolar extracting agent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract and the solid residue. All the components should be applied in their dried form at certain ratios by weight. Then comes packaging the mixture obtained. The present innovation enables to obtain the target product for gerodietary nutrition of a new type being a composition as a first course concentrate at increased digestibility of nutrients and high content of polyunsaturated fatty acids and vitamins.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of gerodietic products.

A known method of producing a composition for gerodietetic nutrition, involving the preparation and mixing of poultry meat, rabbit meat, cabbage, tomatoes, cherry plum, onions, carrots, rice, herbs, CO ₂ -extract biomass micromycete Mortierella elongata and table salt, cuttering the recipe mixture, its packaging , rolling and sterilization (RU 2171063 C2, 07.27.2001).

This method allows to obtain the target product in the form of a second course on a meat basis.

The technical result of the invention is to obtain a new type of gerodietic product.

This result is achieved by the fact that in the method for the production of a composition for gerodietetic nutrition, involving the preparation and mixing of cabbage, tomatoes, onions, carrots and table salt and packaging, according to the invention, when mixed, additionally add minced fish, bean flour, sorghum groats, СО ₂ - dill and celery extracts, rapeseed oil, crushed pyloric pyloric appendages and a biomass preparation of micromycete Mortierella spinosa, obtained by sequential extraction with a non-polar extractant in a supercritical state Flavor, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, while the components are used in dried form in the following weight ratio:

minced fish 30

cabbage 13

tomatoes 18

bean flour 5.5

bow 4.5

carrots 6.5

sorghum groats 10

common salt 1.7

CO ₂ dill extract 0.06

CO ₂ celery extract 0.04

rapeseed oil 1

crushed pyloric appendages of pike 10

micromycete biomass preparation

Mortierella spinosa 0.1.

The method is implemented as follows.

The components of the prepared mixture are prepared according to generally accepted technology. The dry biomass of micromycete Mortierella spinosa is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is dried and combined with the first extract. Dry minced fish from traditional types of fish - crucian carp, pylengas, silver carp, dried shredded pyloric appendages of pike, dried vegetable components and table salt are sieved and passed through a magnetic trap. The CO ₂ extracts of dill and celery and rapeseed oil are filtered. Then a prescription mixture is prepared and packaged, for example, in a package of combined material.

The target product before use restore boiling water. After recovery, the product is the first lunch dish with organoleptic properties close to the ear.

The chemical composition of the resulting product is close to that recommended for gerodietetic food products.

Compared with the closest analogue, the resulting product has a high content of polyunsaturated fatty acids and vitamins, contains nutrients in a more accessible form. The increase in digestibility is confirmed experimentally. When culturing the test microorganism Tetrachimena stilonichia for 36 hours at a temperature of 28 ° C, the accumulation of biomass on the product obtained by the proposed method, compared with the closest analogue was 9% more.

Thus, the proposed method allows to obtain a gerodietic product in the form of a concentrate of the first lunch dish.

Claims (1)

A method for the production of a composition for gerodietetic nutrition, involving the preparation and mixing of cabbage, tomatoes, onions, carrots and table salt and packaging, characterized in that when mixing, fish mince, bean flour, sorghum groats, CO ₂ -extracts of dill and celery are additionally introduced, rapeseed oil, crushed pyloric appendages of pike and a preparation from the biomass of micromycete Mortierella spinosa, obtained by sequential extraction with a non-polar extractant in a supercritical state, water, alkali, water, acid, ode, alkali and water, followed by combining the first extract with a solid residue, while the components are used in dried form in the following ratio by weight: Minced fish 30 Cabbage 13 Tomatoes 18 Bean Flour 5.5 Onion 4,5 Carrot 6.5 Sorghum groats 10 Common salt 1.7 CO _{2 -} Dill Extract 0.06 CO ₂ Celery Extract 0.04 Rapeseed Oil 1 Shredded pyloric appendages of pike 10 Micromycete biomass preparation Mortierella spinosa 0.1