RU2259791C2 - Method for producing of gerontological diet product composition - Google Patents

Abstract

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

SUBSTANCE: concentrate of the first dinner coarse is prepared by mixing of fish mince, cabbage, tomato, amaranth flour, onion, carrot, corn grain, ground pike pyloric appendage, table salt, CO₂-extracts from dill and celery, followed by pre-packing of finished product.

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

Description

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

A known method of preparing a mixture for dietetic nutrition, involving the preparation and mixing of poultry meat, rabbit meat, cabbage, tomatoes, cherry plum, onions, carrots, rice, herbs and salt, cuttering the recipe, packing, packing and sterilization (RU 2160016 C1, 12/10/2000).

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 of preparing a mixture 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, amaranth flour, corn grits, CO ₂ - dill and celery extracts and crushed pyloric appendages of pike, while the components are used in dried form in the following ratio by weight:

minced fish thirty cabbage thirteen tomatoes eighteen amaranth flour 6.5 bow 4,5 carrot 6.5 corn grits 10 table salt 1.7 CO ₂ dill extract 0.06 CO ₂ extract of celery 0.04 crushed pyloric appendages of pike 10

The method is implemented as follows.

The components of the prepared mixture are prepared according to generally accepted technology. 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 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 of preparing a mixture 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, amaranth flour, corn grits, CO ₂ -extracts of dill and celery and crushed pyloric appendages of pike, while the components are used in dried form in the following ratio by weight: Minced fish thirty Cabbage thirteen Tomatoes eighteen Amaranth flour 6.5 Bow 4,5 Carrot 6.5 Corn grits 10 Common salt 1.7 CO ₂ dill extract 0.06 CO ₂ extract of celery 0.04 Ground Pike Appendages 1,0