RU2289286C1 - Method for production of special canned goods - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes beef cutting and chopping; chopping of parsley, dill and celery green, salt mushrooms and onion; fresh white cabbage shredding, freezing, and chopping; desiccated mushroom boiling, separation from broth and chopping; white roots, turnip and potato cutting, blanching, and chopping; carrot blanching and chopping; garlic pulping. Abovementioned components are blended with melt butter, sour cream, CO₂-extracts from bay leaf, marjoram and pimento, citric acid, and table salt. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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 "cabbage rich", which includes preparing the recipe components, cooking beef for 2 hours, adding salt, cooking 1-1.5 hours, separating beef, filtering the broth, cutting potatoes, onions, carrots, turnips, white roots, parsley, dill and celery, garlic and pickled mushrooms, mixing sauerkraut with boiling water and butter, holding the mixture in a mildly heated oven until the cabbage is softened, adding meat broth and beef, mixing with white mushrooms, potatoes and drinking water, bringing to a boil, separating white mushrooms, cutting and returning to potatoes, cooking, combining the two mixtures, adding onions, carrots, turnips, white roots, parsley and celery, bay leaf , marjoram, allspice and salt, boil for 20 minutes, add dill and garlic, infuse for 15 minutes and add salted mushrooms and sour cream to obtain the target product (Zubarev N.D. Russian kitchen. - M .: Veche, 2003, p. 38-39).

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 special-purpose cabbage soup production method for cabbage soup “Rich soup” provides for the preparation of recipe components, cutting and chopping beef on a top, chopping parsley, dill and celery, salted mushrooms and onions, chopping, freezing and chopping on a top fresh white cabbage, boiling, separation from the broth and chopping dried porcini mushrooms on a top, cutting, blanching and chopping white roots, turnips and potatoes on a top, blanching and chopping s at gyroscope carrot, garlic wiping, mixing these components with the melted butter, sour cream, CO ₂ extract of laurel, marjoram, pepper and fragrance, citric acid, sodium salt, packing the resulting mixture into aluminum tubes with the following flow components, pbw :

beef 211.25-217.4 sour cream 42.6 cabbage 183.75 dried porcini mushrooms 4.4 salted mushrooms twenty carrot 17.55-18 potatoes 20.5-21.6 turnip 17.35-18.05 onion 32.75-33.2 white roots 19.9-20.25 dill greens 6.25 parsley 6.25 celery greens 6.26 garlic 2,55 melted butter 4.4 CO ₂ bay leaf extract 0.002 CO ₂ extract of marjoram 0.01 CO ₂ extract of allspice 0.001 lemon acid 0.3 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 beef is cut and ground in a spinning top. Prepared parsley, dill and celery greens, salted mushrooms and onions are ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared dried porcini mushrooms are boiled, separated from the broth and ground in a spinning top. Prepared white roots, potatoes and turnips are chopped, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. The prepared garlic is mashed. Further, the listed components are mixed with ghee, sour cream, CO ₂ extracts of bay leaves, marjoram and allspice, citric acid and sodium chloride, 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. 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 9.1 · 10 ⁴ for the experimental product and 6.9 · 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 the recipe components, cutting and chopping beef on the top, chopping parsley, dill and celery, pickled mushrooms and onions, chopping, freezing and chopping fresh white cabbage, cooking, separation from the broth and chopping dried white mushrooms on the top, cutting, blanching and chopping white roots, turnips and potatoes on the top, blanching and chopping carrots on the top, rubbing garlic, mix the listed components with melted butter, sour cream, CO ₂ -extracts of bay leaves, marjoram and allspice, citric acid and sodium chloride, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef 211.25-217.4 Sour cream 42.6 Cabbage 183.75 Dried porcini mushrooms 4.4 Salted mushrooms twenty Carrot 17.55-18 Potatoes 20.5-21.6 Turnip 17.35-18.05 Onion 32.75-33.2 White roots 19.9-20.25 Dill greens 6.25 Parsley 6.25 Celery greens 6.26 Garlic 2,55 Melted butter 4.4 CO ₂ Bay leaf extract 0.002 CO ₂ Marjoram Extract 0.01 CO _{2 -} Allspice Extract 0.001 Lemon acid 0.3 Salt 10.6 Mushroom broth Before the release of the target product 1000 sealing and sterilization.