RU2290850C1 - 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 fresh white cabbage shredding, freezing, and chopping; turnip and potato cutting, blanching, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; duck cutting and chopping; gardenstuff and leek chopping. Abovementioned components are blended with tomato paste, sour cream, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, 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 manufacturing a culinary dish "cabbage soup with fresh potatoes", involving the preparation of recipe components, cooking, separation from the broth and cutting ducks, chopping fresh white cabbage, cutting and sautéing carrots, parsley and onions in cooking oil, cutting turnips, potatoes, leeks, tomatoes and greens, mixing cabbage, turnips and broth, bringing to a boil, adding potatoes, carrots, parsley and onions, cooking until cooked, introducing for 5-10 minutes before the end of cooking tomatoes , salt, leek, black pepper and bay leaf, adding duck and greens and dressing with sour cream to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003 , p. 64-71, 80-81).

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 the manufacture of canned food "Cabbage soup with fresh potatoes" for special purposes involves the preparation of recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, and straining into ghee and chopping carrots, parsley and onions on a spinning top, cutting and chopping duck on a spinning top, chopping leek and greens on a spinning top, mixing the above components with atnoy paste, cream, bone broth, table salt, black pepper and bay leaf, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

duck 366.3 cabbage 300 potatoes 160-168.75 turnip 40-41.66 carrot 50-51.28 parsley root 13-13,21 onion 48-48.66 leek 26 tomato paste 30% fifteen melted butter 12.1 sour cream twenty greenery 12.5 salt 10.6 black pepper 0.2 Bay leaf 0.1 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. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared turnips and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared duck is chopped and chopped in a spinning top, Prepared leek and greens are chopped in a spinning top. Next, the listed components are mixed with tomato paste, sour cream, bone broth, table salt, black bitter pepper and bay leaf, 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. 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 given 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 pilot product of 7.9 · 10 ⁴ and for the control product of 5.2 · 10 ⁴ .

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 of manufacturing canned food, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping turnips and potatoes on a top, cutting, sautéing in ghee and chopping carrots, parsley root and onions, cutting and grinding on a top of a duck, grinding on a top of leek and herbs, mixing the listed ingredients with tomato paste, sour cream, bone broth, salt, bitter and laurel pepper sheet, packing the resulting mixture at the following component consumption, parts by weight: Duck 366.3 White cabbage 300 Potatoes 160-168.75 Turnip 40-41.66 Carrot 50-51.28 Parsley root 13-13,21 Onion 48-48.66 Leek 26 Tomato Paste 30% fifteen Melted butter 12.1 Sour cream twenty Greenery 12.5 Common salt 10.6 Black pepper 0.2 Bay leaf 0.1 Bone broth Before the release of the target   product 1000 sealing and sterilization.