RU2288609C1 - Method for producing of special canned food "country-style cabbage soup with beef and mushrooms" - Google Patents

Abstract

FIELD: production of canned first courses for cosmic feeding.

SUBSTANCE: method involves cooking field mushrooms, separating from bouillon and grinding field mushrooms in grinder; cutting beef and grinding in grinder; grinding parsley greens in grinder; shredding, freezing and grinding fresh cabbage in grinder; cutting carrot, bulb onion and parsley root, slightly frying in melted butter and grinding in grinder; rubbing garlic; slightly frying wheat flour; mixing said components with tomato paste, edible salt, citric acid and black bitter pepper; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned foods.

Description

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

There is a method of obtaining a culinary dish "Country cabbage soup with beef and mushrooms", which includes preparing the recipe components, boiling and separating the champignon broth, washing sauerkraut, cutting and sautéing carrot, onion and parsley root in ghee, frying the meat bones, and cooking beef and its separation from the broth, cutting garlic and parsley, mixing cabbage, mushroom broth, tomato paste, wheat flour, bones, carrots, parsley root and onions, stewing the resulting mixture for 1 hour , adding pepper and table salt, removing bones, mixing with mushrooms, beef and meat broth, cooking until done, and adding parsley and garlic greens to obtain the target product (Zubarev ND Russian cuisine. - M .: Veche, 2003, p. .38).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned food "Russian cabbage soup with beef and mushrooms" for special purposes involves preparing the recipe components, boiling, separating the broth from the broth and chopping champignons on a top, cutting and grinding beef on a top, chopping parsley greens, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping carrots, onions and parsley in a spinning top, rubbing garlic, wheat passivation th flour, mixing these components with tomato paste, citric acid, sodium salt and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 141.25-145.37 cabbage 219.5 carrot 41.75-43.3 onion 43.5-44.25 parsley root 4.8-4.9 champignons 77.5 tomato paste in terms of 30% 20,4 lemon acid 0.6 Wheat flour 9.55 melted butter 26 garlic 10,2 parsley 12.5 black pepper 0.4 salt 10.6 mushroom 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 champignons are boiled, separated from the broth and ground in a spinning top. Prepared beef is cut and ground in a spinning top. Prepared parsley is crushed in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, onions and parsley root are cut, sautéed in ghee and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Next, the listed components are mixed with tomato paste, citric acid, sodium chloride and bitter black pepper, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components, except mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

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 7.4 · 10 ⁴ for the experimental product and 5.3 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows you to get new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food for special purposes, which includes preparing recipe components, boiling, separating from the broth and chopping champignons on a top, cutting and chopping beef on a top, chopping parsley greens on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing ghee and chopping carrots, onions and parsley root, grinding garlic, stirring wheat flour, mixing the listed ingredients with tomato paste, lemon with acid, sodium chloride and bitter black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Beef 141.25-145.37 Cabbage 219.5 Carrot 41.75-43.3 Onion 43.5-44.25 Parsley root 4.8-4.9 Champignons 77.5 Tomato paste in terms of 30% 20,4 Lemon acid 0.6 Wheat flour 9.55 Melted butter 26 Garlic 10,2 Parsley 12.5 Black bitter pepper 0.4 Salt 10.6 Mushroom broth Before the release of the target product 1000 sealing and sterilization.