RU2288611C1 - Method for producing of special canned food "kievsky beetroot and cabbage soup" - Google Patents

Abstract

FIELD: production of canned first courses for cosmic feeding.

SUBSTANCE: method involves cutting carrot, parsley root, celery root and bulb onion and slightly frying in melted butter, with following grinding in grinder; cutting, blanching and grinding potato in grinder; blanching beet and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; cooking beans and grinding in grinder; cutting and grinding in grinder lard, beef, mutton and apples; mixing said components with tomato paste, bone bouillon, edible salt, sugar, black bitter pepper, laurel leaf, and beet kvas; 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.

A known method of producing a culinary dish "Kiev Borsch", which provides for the preparation of recipe components, partial cutting of beets, mixing it with drinking water, fermentation in a warm place for 13-15 days and filtering to obtain kvass, cutting the remaining part of beets, potatoes, apples, bacon, beef and lamb, boiling beans, chopping fresh white cabbage, cutting and sautéing carrots, parsley root, celery and onion root in melted animal fat, mixing beets with lamb, adding water and stew until ready, mixing beef with drinking water and a part of beet kvass, cooking at low boil for 2.5-3 hours, separating beef from broth, bringing the latter to a boil, adding potatoes, bringing to a boil, adding cabbage, cooking for 10 -15 minutes, adding apples, beets with lamb, the remaining part of beet kvass, tomato puree, onions, carrots, parsley root and celery root, cooking until cooked, introducing 5-10 minutes before the end of cooking beans, sugar, table salt and spice and introduction last cooking beef closure to afford the desired product (Collection formulations dishes and culinary products CIS. - St. Petersburg: Profession, 2001, p. 250-251).

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 production method of canned food “Borsch Kiev” for special purposes involves preparing the recipe components, partially cutting the beets, mixing it with drinking water, fermenting and filtering to obtain kvass, boiling and cooling it to a temperature of 70-85 ° С, blanching and chopping on the top of the remaining beets, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and chopping potatoes on the top, cutting, sautéing in melted butter le and chopping carrots, parsley, celery and onions on a top, cooking and chopping beans, cutting and chopping bacon, beef, lamb and apples on a top, mixing the listed ingredients with tomato paste, bone broth, sugar, table salt , bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 28.15-29 mutton 28.05-30.7 bacon 5.2 beet 106.5-110.8 cabbage 62.5 potatoes 66.5-70 apples 28.5 onion 24-24.6 carrot 12.5-12.8 parsley root 10-10,15 celery root 11-11,2 tomato paste in terms of 30% 8.35 melted butter 12.5 sugar 2,5 salt 10.6 water 120 black pepper 0.5 Bay leaf 0.4 bone 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.

About half of the recipe amount of prepared beets is soaked in cold boiled water, fermented in a warm place for 13-15 days, and then filtered to obtain kvass. Kvass is boiled until the cessation of pricing and cooled to a temperature of 70-85 ° C.

The rest of the beets are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared potatoes are cut, blanched in and chopped in a spinning top. Prepared carrots, parsley root, celery root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared bacon, beef, lamb and apples are cut and chopped in a spinning top. Further, the listed components are mixed with tomato paste, bone broth, salt, sugar, black bitter pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above flow rate of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef and mutton 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 amounted to a test product of 8.7 · 10 ⁴ and for the control product of 5.9 · 10 ^4, respectively.

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

Claims (1)

A method for the production of canned food for special purposes, involving the preparation of recipe components, partial cutting of beets, mixing it with drinking water, fermenting and filtering to obtain kvass, boiling and cooling it to a temperature of 70-85 ° С, blanching and grinding the remaining part of beets on a top, shredding , freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in ghee and chopping on a top carrots, parsley root and, celery and onion root, boiling and chopping beans, cutting and chopping beef, beef, lamb and apples on a top, mixing the listed ingredients with tomato paste, bone broth, sugar, salt, black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Beef 28.15-29 Mutton 28.05-30.7 Bacon 5.2 Beet 106.5-110.8 Cabbage 62.5 Potatoes 66.5-70 The apples 28.5 Onion 24-24.6 Carrot 12.5-12.8 Parsley root 10-10,15 Celery root 11-11,2 Tomato paste in terms of 30% 8.35 Melted butter 12.5 Sugar 2,5 Salt 10.6 Water 120 Black bitter pepper 0.5 Bay leaf 0.4 Bone broth Before the release of the target product 1000 sealing and sterilization.