RU2292812C1 - 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; potato cutting, blanching and chopping; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; chopping of fish fillet, leek, gardenstuff, and salt cucumber. Abovementioned components are blended with fish broth, table salt, black pepper, and bay leaf. 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 obtaining a culinary dish "Rassolnik home", involving the preparation of recipe components, cooking, separation from the broth and cutting fish, chopping fresh cabbage, margarine carrots, parsley and celery roots and onions, cutting and seasoning pickles, cutting potatoes, leeks and herbs, mixing cabbage and broth, bringing to a boil, adding potatoes, cooking for 5-7 minutes, adding carrots, parsley and celery roots, onions and pickles , cooking until cooked, introducing 5-10 minutes before the end of cooking leeks, salt, black pepper and bay leaves and adding fish and herbs to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises public catering. - SPb .: ProfiKS, 2003, p. 64-72, 85).

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 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 potatoes, cutting, sautéing in ghee and chopping on top of carrots, parsley roots and celery and onions, grinding tops of skinless fish fillet, leeks, herbs and pickles, mixing the above components with fish broth, cook salt, bitter black pepper and bay leaf, packing the mixture into aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight:

skinned fish fillet one hundred cabbage one hundred potatoes 240-253.13 carrot 50-51.28 parsley root 80-81.29 celery root 29-29.47 onion 48-48.62 leek 53 salted cucumbers 67 melted butter twenty greenery 12.5 salt 6.6 black pepper 0.2 Bay leaf 0.1 fish stock before the release of the target product 1000.

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 in a spinning top. Prepared carrots, parsley and celery roots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared skinned fish fillets, leeks, herbs and pickles are ground in a spinning top. Further, the listed components are mixed with fish broth, sodium chloride, bitter black 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 for fish 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 amounted to a test product of 6.9 · 10 ⁴ and for a control product of 4.6 · 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 for special purposes, which includes preparing prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and chopping a top of potatoes, cutting, sautéing in melted butter and chopping a top of carrots, parsley and celery and onion roots , grinding tops of skinned fish fillet, leek, greens and pickles on a spinning top, mixing the listed ingredients with fish broth, salt, bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Skinless Fish Fillet one hundred Cabbage one hundred Potatoes 240-253.13 Carrot 50-51.28 Parsley root 80-81.29 Celery root 29-29.47 Onion 48-48.62 Leek 53 Salted cucumbers 67 Melted butter twenty Greenery 12.5 Salt 6.6 Black pepper 0.2 Bay leaf 0.1 Fish broth Before the release of the target product 1000