RU2299596C1 - Method for production of special canned goods from brains and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes fresh champignons cutting and blanching; fresh white cabbage shredding, freezing, and chopping; white roots cutting, blanching and pulping; carrot blanching and pulping, onion pulping; wheat flour sautéing in melt butter; brains chopping. Abovementioned components are blended with dry white wine, bone broth, table salt, citric acid, and CO₂-extracts of black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of manufacturing a culinary dish "Boiled brains with boiled cabbage and steam sauce", which involves preparing recipes, cutting carrots, parsley root and onions, pouring brains in cold water, adding carrots, parsley root, onions and vinegar, cooking at low boil within 10-15 minutes, adding salt, black pepper and bay leaf, cooking for 5-10 minutes and portioning the brains, cutting and cooking fresh champignons, shredding and cooking in salted fresh white water cauliflower and adding butter to it to obtain a side dish, adding citric acid to the white main sauce, bringing to a boil, adding dry white wine and dressing with butter to obtain the sauce and forming the finished dish from the brains, mushrooms, side dish and sauce (Godunova L .E., Collection of recipes for dishes and culinary products for public catering enterprises - 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 steam sauce" for special purposes involves the preparation of recipe components, cutting, blanching and grinding fresh mushrooms on the top, chopping, freezing and grinding fresh white cabbage on the top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, rubbing onions, sautéing wheat flour in ghee, grinding on a top of the brain, mixing wheat flour, zmelchenie on brain gyroscope, mixing these components with a dry white wine, bone broth, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

brain 498 melted butter 31.5 cabbage 367.5 champignons 171 carrot 15-15.38 white roots 22.8-23.17 onion 27.96-28.32 Wheat flour 13.5 dry white wine thirty salt 12 lemon acid 0.86 Bitter black pepper CO ₂ extract 0.015 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 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 white roots are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared onions are wiped. Prepared wheat flour is sautéed in ghee. Prepared brains are ground in a spinning top. Further, the listed components are mixed with dry white wine, bone broth, sodium chloride, citric acid and CO ₂ extracts of black bitter and bay leaves, the 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. 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping fresh champignons on a spinning top, shredding, freezing and chopping fresh white cabbage on a spinning top, cutting, blanching and rubbing white roots, blanching and rubbing carrots, and rubbing onion, in wheat flour ghee, grinding on a top of the brain, mixing the listed components with dry white wine, bone broth, sodium chloride, lemon k with acid and CO ₂ extracts of black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight: Brain 498 Melted butter 31.5 White cabbage 367.5 Champignons 171 Carrot 15-15.38 White roots 22.8-23.17 Onion 27.96-28.32 Wheat flour 13.5 Dry white wine thirty Salt 12 Lemon acid 0.86 CO ₂ - Black Bitter Pepper Extract 0.015 CO ₂ Bay leaf extract 0.012 Bone broth Before the release of the target product 1000