RU2289958C1 - Method for production of special canned goods from vegetable and trout - Google Patents

Abstract

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

SUBSTANCE: claimed method includes trout and tarragon green chopping, fresh white cabbage shredding, freezing, and chopping. Abovementioned components are blended with melted butter, pomegranate juice and table salt. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish for space nutrition.

A known method of producing a culinary dish of trout, involving the preparation of prescription components, cutting trout and tarragon greens, chopping fresh cabbage, laying trout, adding half the prescription amount of tarragon, drinking water or broth and table salt and letting go for 10-15 minutes to obtain the main component, mixing cabbage with broth or drinking water, cooking until tender and adding butter or margarine to obtain a side dish and forming the finished dish from the main vnogo component garnish, pomegranate juice, and the remainder of tarragon (Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.118-119, 386).

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 fish and vegetables for special purposes from trout involves preparing the recipe components, chopping tarragon and tarragon greens on the top, chopping, freezing and chopping fresh white cabbage on the top, mixing the listed components with ghee, pomegranate juice and salt packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

trout 429 cabbage 450 melted butter thirty tarragon 856 salt 12 pomegranate juice 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 trout and tarragon are chopped on a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Next, the listed components are mixed with ghee, pomegranate juice 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 pomegranate juice is given taking into account the norms of waste and losses of each type of raw material.

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 12.6 · 10 ⁴ for the experimental product and 9.1 · 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 fish and vegetables for special purposes from trout, which involves preparing the recipe components, grinding trout and tarragon greens on a top, chopping, freezing and grinding fresh white cabbage on a top, mixing the above components with ghee, pomegranate juice and sodium chloride, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Trout 429 Cabbage 450 Melted butter thirty Tarragon 856 Salt 12 Pomegranate juice Before the release of the target   product 1000, sealing and sterilization.