RU2292185C1 - 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, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots and onions upon a roller; blanching and reducing the kernels of green peas 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, tomato paste, 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 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.

A known method of obtaining a culinary dish "Soup from vegetables", which includes preparing the recipe components, cooking, separation from the broth and cutting poultry, cutting and sautéing carrots and onions in margarine, cutting potatoes and herbs, chopping fresh cabbage, bringing the broth to a boil, the introduction of potatoes and cabbage into it, cooking until tender, the introduction of 10-15 minutes before the end of cooking carrots, onions, canned green peas, table salt, black pepper and bay leaf, the introduction of poultry and greens and dressing with sour cream to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, pp. 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 a canned product “Vegetable Soup” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of a potato, cutting, sautéing in melted butter and chopping on top of carrots and onions, blanching and chopping green peas on a top, cutting and chopping poultry meat on a top, chopping greens on a top, mixing feathers the number of components with bone broth, sour cream, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packing the mixture into aluminum tubes 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 green pea 46 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 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 are cut, blanched in and chopped on top. Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. The prepared green pea grain is blanched and ground in a spinning top. Prepared poultry meat is cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with bone broth, sour cream, sodium chloride and CO ₂ -extracts of black pepper and bay leaf pepper, 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 of obtaining a canned product, which includes preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping on a top of potatoes, cutting, sautéing in melted butter and chopping on a top carrots and onions, blanching and chopping green pea grains, cutting and grinding on top of poultry meat, grinding on top of greens, mixing the above components with bone broth, sour cream, sodium chloride and C O 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 Green pea 46 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