RU2258428C2 - Method for producing of canned gerontological diet product - Google Patents

Abstract

FIELD: food processing industry, in particular producing of gerontological diet product.

SUBSTANCE: gerontological diet product is produced by preparing and mixing of fish mince, cabbage, tomato, amaranth flour, onion, carrot, corn grain, table salt, CO₂-extracts from dill and celery, and biomass of Mortierella gamsii micromycete, followed by cutting of formulation, packing, sealing and sterilization thereof.

EFFECT: gerontological diet product with increased level of polyunsaturated fat acids and balanced organoleptic characteristics, containing nutrients in more available form.

Description

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

A known method for the production of canned food 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, 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 lunch dish on a meat basis.

The technical result of the invention is to obtain a new gerodietetic product when replacing the main component with fish.

This result is achieved by the fact that in the method for the production of canned food for gerodietetic nutrition, which involves preparing and mixing cabbage, tomatoes, onions, carrots and table salt, cutting the recipe mixture, packing, rolling and sterilizing it, according to the invention, fish mince and flour are additionally introduced when mixing from amaranth, corn grits, CO ₂ -extracts of dill, celery and biomass of micromycete Mortierella gamsii, while the components are used in the following weight ratio:

minced fish 40 cabbage thirteen tomatoes eighteen amaranth flour 3.3 bow 4,5 carrot 6.5 corn grits 5 table salt 1,2 CO _{2 -} micromycete biomass extract 6.5 Mortierella gamsii 0.01 CO ₂ dill extract 0,03 CO ₂ extract of celery 0.02

The method is implemented as follows.

The components of the prepared mixture are prepared according to generally accepted technology. Minced fish from traditional types of fish - crucian carp, Pilengas, silver carp, freed from packaging, peeled and, if necessary, defrost. The cabbage is inspected, cleaned of integumentary leaves, a stoker is drilled, cut and blanched. Tomatoes inspect, wash and wipe with the separation of seeds and peels. Inspect the onion, cut the feather and the bottom, release it from the integumentary leaves, rinse, cut and passer. Wash carrots, inspect, peel, chop and passer. Corn grits are sieved, passed through a magnetic trap, washed and boiled. Salt and amaranth flour are sieved and passed through a magnetic trap. The CO ₂ extracts of dill, celery and biomass of micromycete Mortierella gamsii are filtered. Then a prescription mixture is prepared, cutted, packaged in consumer packaging, rolled up and sterilized.

The target product is a second lunch dish in the form of a fish-and-vegetable mixture with a homogeneous spreading texture, characteristic taste and harmonious aroma.

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 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 10% more.

Thus, the proposed method allows to obtain a new fish-growing product for gerodietetic nutrition with harmonious organoleptic properties.

Claims (1)

A method for the production of canned food for gerodietetic nutrition, involving the preparation and mixing of cabbage, tomatoes, onions, carrots and table salt, cutting the recipe mixture, its packaging, rolling and sterilization, characterized in that when mixing, fish mince, amaranth flour, corn grits are additionally introduced , CO ₂ -extracts of dill, celery and biomass micromycete Mortierella gamsii, while the components are used in the following ratio by weight: Minced fish 40 Cabbage thirteen Tomatoes eighteen Amaranth flour 3.3 Bow 4,5 Carrot 6.5 Corn grits 5 Common salt 1,2 CO ₂ -Mortierella Micromycete Biomass Extract gamsii 0.01 CO ₂ Dill Extract 0,03 CO ₂ Celery Extract 0.02