RU2291654C1 - Method for manufacturing canned food "vegetable soup" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, freezing and reducing the cabbage upon a roller; cutting, blanching and reducing potatoes and green beans upon a roller; and, also, cutting, heating in melted butter and reducing the carrots and onions upon a roller; cutting and reducing poultry meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, common salt and CO₂-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

There is a method of developing a culinary dish "Vegetable Soup", which involves preparing the recipe components, cooking, separating from the broth and cutting poultry, cutting and sautéing carrots and onions in margarine, cutting potatoes, vegetable beans and greens, chopping fresh white cabbage, bringing the broth to a boil, the introduction of potatoes, cabbage and vegetable beans into it, cooking until cooked, the introduction of 10-15 minutes before the end of cooking carrots, onions, salt, black pepper and bay leaves, the introduction of poultry and greens no sour cream and dressing to give the finished dish (LE Godunov, Collection of recipes of food and food products for catering - SPb .: ProFIX, 2003, s.64-72, 88).

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 food “Vegetable Soup” for special purposes involves the preparation of prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping potatoes and green beans on a top, cutting, sautéing in ghee and chopping carrots and onions on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing the above components with bone broth, sour cream, cooked salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

bird 273.97-429.18 cabbage one hundred potatoes 267-281.6 carrot 50-51.28 onion 48-48.62 vegetable beans 33 greenery 25 melted butter twenty sour cream fifty salt 10.6 CO ₂ extract of black pepper 0.018 CO ₂ extract leafs 0.004 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 potatoes and vegetable beans are cut, blanched and chopped in a spinning top. Prepared carrots and onions are chopped, passaged in ghee and chopped in a spinning top. Prepared poultry meat is cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Next, the listed components are mixed with bone broth, sour cream, sodium chloride and CO ₂ -extracts of black pepper 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 poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 100 kg per 1 ton of the target product. 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 6.4 · 10 ⁴ and for a control product of 4.3 · 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 producing canned food, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping potatoes and vegetable beans on a top, cutting, sautéing in ghee and chopping carrots and onions, cutting and chopping on top of poultry meat, grinding on top of greens, mixing the above components with bone broth, sour cream, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Bird 273.97-429.18 Cabbage one hundred Potatoes 267-281.6 Carrot 50-51.28 Onion 48-48.62 Vegetable beans 33 Greenery 25 Melted butter twenty Sour cream fifty Salt 10.6 CO ₂ - Black Bitter Pepper Extract 0.018 CO ₂ Bay leaf extract 0.004 Bone broth Before the release of the target product 1000