RU2298389C1 - Method for manufacturing canned food "fried brains with cabbage" 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 reducing parsley roots, blanching and reducing carrots upon a roller, reducing onions upon a roller. Brains should be breaded in wheat flour, fried in melted butter and reduced 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 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,

There is a method of producing a culinary dish "Brains fried with cabbage stewed with fat", which includes preparing prescription ingredients, cutting carrots, parsley and onions, pouring brains in cold water, adding vinegar, carrots, parsley and onions, boiling at a low boil in for 5-10 minutes, adding salt, black pepper and bay leaf, cooking for 5-10 minutes, separating the brains, cutting them, breading in wheat flour and frying in margarine to obtain the main component, p baking and stewing in meat broth with the addition of butter of fresh white cabbage to obtain a side dish, cutting lemons and forming a finished dish from the main component, side dish and lemons (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.242, 266).

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 food “Brains fried with cabbage” for special purposes involves preparing the recipe components, cutting, blanching and chopping parsley root, blanching and chopping carrots on the top, chopping, freezing and chopping fresh white cabbage on the top, grinding onions in a top, cutting, breading in wheat flour, frying in ghee and grinding in a top of brains, mixing the above components with bone broth ohm, lemon juice, sodium chloride 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 692 Wheat flour twenty carrot 20-20.51 parsley root 16-16,26 onion 20-20,26 cabbage 612.5 melted butter 60 lemon juice 35 salt 12 CO _{2 -} black pepper extract 0.02 CO ₂ bay leaf extract 0.008 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. The prepared parsley root is cut, blanched in and chopped on top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared onions are ground in a spinning top. Prepared brains are cut, breaded in wheat flour, fried in ghee and ground in a spinning top. Next, the listed components are mixed with bone broth, lemon juice, sodium chloride and CO ₂ extracts of black bitter 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. 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 1.5 · 10 ⁵ and for the control product of 1.2 · 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 parsley root on a spinning top, blanching and chopping carrots on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping onion tops, chopping, breading flour, frying in ghee and grinding on a top of the brain, mixing the above components with bone broth, lemon juice, salt and CO ₂ extracts of pepper and black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Brain 692 Wheat flour twenty Carrot 20-20.51 Parsley root 16-16,26 Onion 20-20,26 Cabbage 612.5 Melted butter 60 Lemon juice 35 Salt 12 CO ₂ - Black Bitter Pepper Extract 0.02 CO ₂ Bay leaf extract 0.008 Bone broth Before the release of the target product 1000 sealing and sterilization.