RU2288613C1 - Method for producing of special canned food "selyansky beetroot and cabbage soup" - Google Patents

Abstract

FIELD: production of canned first courses for cosmic feeding.

SUBSTANCE: method involves blanching beet and grinding in grinder; freezing and grinding fresh cabbage in grinder; blanching potato and grinding in grinder; cooking beans and grinding in grinder; cutting carrot, bulb onion and parsley root, slightly frying in melted butter, with following grinding in grinder; cutting mutton, lard and apples and grinding in grinder; grinding greens in grinder; mixing said components with beet kvas, tomato paste, bone soup, sour cream, edible salt, fragrant pepper and laurel leaf; 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 "Borsch Selyansky", involving the preparation of recipe components, cutting a part of beets, mixing with cold drinking water, fermenting and filtering to obtain kvass, cutting and stewing in kvass with the addition of tomato puree the remaining part of beets, cutting and cooking in drinking lamb water and its separation from the broth, chopping fresh cabbage, cutting potatoes, apples, bacon and parsley and dill, boiling beans, cutting and sautéing carrot, onion in melted pork fat and parsley root, bringing the broth to a boil, adding cabbage and potatoes to it, cooking until half cooked, adding beets, carrots, onions, parsley and beans, cooking until cooked, adding apples, bay leaves, allspice, bacon and greens parsley, cooking for 5 minutes, adding lamb, dill and sour cream to obtain the target product (Zubarev N.D., Russian cuisine - M .: Veche, 2003, p.191-192).

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 Selyansky” for special purposes involves preparing the recipe components, cutting part of the beets, mixing it with drinking water, fermenting and filtering to obtain kvass, boiling and cooling to 70-85 ° C, blanching and chopping the remainder of the beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cooking to 150% weight gain and chopping in chopped beans, cutting, sautéing in melted butter and chopping carrots, onions and parsley on a spinning top, cutting and chopping mutton, bacon and apples on a spinning top, chopping greens on a spinning top, mixing the listed ingredients with tomato paste, bone broth, sour cream, cooked salt, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 57.55-63 beet 74.2-103.2 water 60 cabbage 98 potatoes 76.8-81 beans 21.1 apples 16.65 carrot 11.7-12 parsley root 6.25-6.3 onion 17.55-17.8 bacon 12.5 melted butter twenty tomato paste in terms of 30% 5.1 sour cream 31.8 greenery 6.25 allspice 0.4 Bay leaf 0.2 salt 10.6 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 a quarter of the recipe amount of prepared beetroot is mixed with drinking water, fermented in a warm place for 13-15 hours, and then filtered on gauze to obtain kvass. The resulting beet kvass is boiled until foaming stops and cooled to 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 beans are boiled in drinking water until the mass increases by 150% and ground in a spinning top. Prepared carrots, onions and parsley root are cut, sautéed in ghee and chopped in a spinning top. Prepared lamb, bacon and apples are cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Next, the listed components are mixed with beet kvass, tomato paste, bone broth, sour cream, common salt, allspice and bay leaves, 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 bone broth is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb 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 8.9 · 10 ⁴ for the experimental product and 5.8 · 10 ⁴ for the control product, 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, which includes preparing recipe components, cutting a part of beets, mixing it with drinking water, fermenting and filtering to obtain kvass, boiling and cooling it to 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, cooking until mass increase by 150% and chopping on a top of beans, cutting, sautéing in ghee and chopping carrots, onions and parsley root on a spinning top, cutting and chopping lamb, bacon and apples on a spinning top, chopping greens on a spinning top, mixing the listed ingredients with tomato paste, bone broth, sour cream, sodium chloride, allspice and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Mutton 57.55-63 Beet 74.2-103.2 Water 60 Cabbage 98 Potatoes 76.8-81 Beans 21.1 The apples 16.65 Carrot 11.7-12 Parsley root 6.25-6.3 Onion 17.55-17.8 Bacon 12.5 Melted butter twenty Tomato paste in terms of 30% 5.1 Sour cream 31.8 Greenery 6.25 Allspice 0.4 Bay leaf 0.2 Salt 10.6 Bone broth Before the release of the target product 1000 sealing and sterilization.