RU2292752C1 - Method for obtaining canned food "boiled brains with cabbage and tomato gravy" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing canned food based upon by-products for cosmic nutrition. The suggested canned food should be manufactured due to cutting, blanching and reducing upon a roller of fresh meadow mushrooms, chopping, freezing and reducing upon a roller of new white cabbage followed by cutting, heating in melted butter and grating carrots, parsley roots and onions. Wheat flour should be heated in melted button followed by reducing the brains upon a roller. Then it is necessary to mix the above-mentioned components with bone broth, tomato paste, sugar, common salt, citric acid and CO₂-extracts of hot black pepper and laurel leaf. One should then pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of canned food based on offal for space nutrition.

A known method of producing a culinary dish "Boiled brains with boiled cabbage and tomato sauce", involving the preparation of prescription ingredients, cutting carrots, parsley and onions, pouring brains in cold water, adding carrots, parsley, onions and vinegar, boiling at low boil within 10-15 minutes, adding table salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh champignons, shredding and cooking fresh salted white in salted water cabbage and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in margarine, adding mashed potatoes to them, sautéing for 15-20 minutes, adding white sauce, boiling for 25-30 minutes , adding sugar, salt and black bitter pepper, rubbing and bringing to a boil to obtain a sauce and the formation of the finished dish from the brains, mushrooms, side dish and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.242-243, 247-248).

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 production of canned "Brains with cabbage and tomato sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh mushrooms on a top, shredding, freezing and grinding fresh white cabbage on a top, cutting, passerning ghee and rub carrots, parsley and onions, passer wheat flour, grinding on a top of the brain, mixing these components with bone broth, volume paste, sugar, sodium chloride, citric acid and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

Brain 498 Melted butter 33 White cabbage 367.5 Champignons 171 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato paste in terms of 30% fifty Sugar 3 Common salt 12 Lemon acid 0.56 Co _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.012 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 champignons are cut, blanched and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. Prepared wheat flour passer. Prepared brains are ground in a spinning top. Further, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above flow rate of components, 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 an experimental product of 1.4 · 10 ⁵ and for the control product of 1.1 · 10 ^5, 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 recipe components, cutting, blanching and chopping fresh champignons on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting, sautéing in ghee and rubbing carrots, parsley root and onion, passer flour, grinding on a top of the brain, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ -extracts Black pepper bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: Brain 498 Melted butter 33 White cabbage 367.5 Champignons 171 Carrot 30-30,77 Parsley root 24-24.39 Onion 29.4-29.78 Wheat flour 7.5 Tomato paste in terms of 30% fifty Sugar 3 Common salt 12 Lemon acid 0.56 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization.