RU2299652C1 - Method for manufacturing canned food "rumens with cabbage in onion sauce" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with chopping, freezing and reducing new white cabbage upon a roller, cutting, frying in melted butter and grating carrots, parsley root and onions, frying wheat flour followed by reducing rumens upon a roller 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. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization at a certain ratio of components. The innovation enables to obtain the product 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 "Scar with boiled cabbage in onion sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring scars with drinking water, cooking for 3.5-4.5 hours, adding carrots, root parsley and onion, cooking for 10-15 minutes, adding salt and black bitter pepper, cooking for 10-15 minutes, adding bay leaves, cooking for 5 minutes, removing scars, cutting them, pouring onion sauce and boiling within 15-20 minutes obtaining the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E., Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg .: ProfiKS, 2003, p. 242-243, 247).

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 “Scar with cabbage in tomato sauce” for special purposes involves preparing the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley root and onions , wheat flour passer, crushing on top of scars, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extracts bitter black pepper and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

scarring 576 melted butter 54.7 cabbage 490 carrot 39-40 parsley root 18.48-18.78 onion 133.62-135.33 Wheat flour 12 tomato paste 30% 16 sugar 6 salt 12 lemon acid 0.83 CO _{2 -} black pepper extract 0.012 CO ₂ bay leaf extract 0.006 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 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 wheat flour passer. Prepared scars are crushed on a top. Next, 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 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 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 was 9 · 10 ⁴ for the experimental product and 6.3 · 10 ⁴ for the control product.

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 the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, sautéing wheat flour, grinding the tops of scars, mixing the listed components with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Scarring 576 Melted butter 54.7 White cabbage 490 Carrot 39-40 Parsley root 18.48-18.78 Onion 133.62-135.33 Wheat flour 12 Tomato paste in terms of 30% 16 Sugar 6 Salt 12 Lemon acid 0.83 CO ₂ - Black Bitter Pepper Extract 0.012 CO ₂ Bay leaf extract 0.006 Bone broth Before the release of the target product 1000