RU2292757C1 - Method for obtaining canned food "boiled brains with cabbage and white gravy with capers" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing canned food based upon by-products. The suggested canned food should be manufactured due to cutting, blanching and reducing upon a roller of fresh edible boletus, chopping, freezing and reducing upon a roller of new white cabbage followed by cutting, blanching and grating white culinary roots, blanching and grating carrots, grating onions and conserved capers. 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, common salt, citric acid and CO₂-extracts of hot black pepper, hot Cayenne 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 obtaining a culinary dish "Boiled brains with boiled cabbage and white sauce with capers", which includes preparing the recipe, cutting carrots, parsley and onions, pouring brains in cold water, adding carrots, parsley, onions and vinegar, cooking boiling for 10-15 minutes, adding salt, black bitter and bay leaves, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh porcini mushrooms, chopping and boiling in salted water, fresh of white cabbage and adding butter to it to obtain a side dish, adding to the white main sauce table salt, red hot pepper and canned capers and dressing with butter to obtain a sauce and forming a finished dish from brains, porcini mushrooms, side dish and sauce (Godunova L .E. Collection of recipes for dishes and culinary products for public catering establishments. - SPb .: 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 producing canned food "Boiled brains with cabbage and white sauce with capers" involves preparing the recipe components, cutting, blanching and chopping fresh porcini mushrooms on the top, chopping, freezing and chopping fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and canned capers, passing in wheat butter ghee, grinding in a top of the brain, mixing the list isolated components with bone broth, sodium chloride, citric acid and CO ₂ extracts of bitter black pepper, red hot pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

brain 498 melted butter 29.25 White cabbage 367.5 White mushrooms 159 carrot 15-15.38 white roots 21-21,34 onion 25.8-26.13 canned capers 60 Wheat flour 11.25 table salt 12 lemon acid 0.86 CO _{2 -} black pepper extract 0.008 Red hot pepper CO ₂ extract 0,045 CO ₂ extract leafs 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 porcini mushrooms 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 white roots are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions and canned capers are wiped. Prepared wheat flour is sautéed in ghee. Prepared brains are ground in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride, citric acid and CO ₂ extracts of bitter black pepper, red hot pepper and bay leaf, Packed the resulting mixture into 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. 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 was for the experimental product 1.4 · 10 ⁵ and for the control product 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 producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh white mushrooms on a top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions and rubbing onions canned capers, passing wheat flour in ghee, grinding on a top of the brain, mixing the above components with bone broth, sodium chloride, onnoy acid and CO ₂ extract of black pepper, red hot peppers and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Brain 498 Melted butter 29.25 White cabbage 367.5 White mushrooms 159 Carrot 15-15.38 White roots 21-21,34 Onion 25.8-26.13 Canned capers 60 Wheat flour 11.25 Common salt 12 Lemon acid 0.86 CO _{2 -} black pepper extract 0.008 CO _{2 -} Red Hot Pepper Extract 0,045 CO ₂ bay leaf extract 0.012 Bone broth Before the release of the target product 1000 sealing and sterilization.