RU2302789C1 - Method for production of special canned soup from vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed method includes kidney bean cooking up to 150 % mass increasing and pulping; potato cutting, blanching, and chopping; fresh white cabbage shredding, freezing and chopping; pork cutting and chopping; garlic pulping; wheat flour sautéing in melt butter. Abovementioned components are blended in specific component ratio are blended with sour cream, bone broth, citric acid, table salt, CO₂-extracts of pyrolysis wood, black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. Claimed canned goods have digestion value of 4.7x10⁴.

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 "Vipava soup", involving soaking for 12 hours, cooking until cooked and warming up beans, cooking until cooked sauerkraut, cutting and cooking until cooked potatoes, cooking until cooked in bone broth, separation from it and cutting pork smoked brisket, chopping and sautéing in melted fat with the addition of onion flour, laying in the bone broth all of the listed ingredients, adding garlic, table salt, pepper and bay leaf, cooking for 5 minutes and dressing see ethane with the receipt of the finished dish (Sungurova EE Feast all over the world. - M.: Physical Education and Sports, 1994, p. 428-429).

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 “Vipava Soup” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on top, boiling it until the mass is increased by 150% and rubbing the beans, cutting, blanching and chopping potato top, chopping, freezing and chopping fresh white cabbage on a top, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing listed s components with sour cream, bone broth, citric acid, sodium chloride and CO ₂ extracts of the pyrolysis of wood, black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 CO ₂ pyrolysis wood extract 0.002 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared beans are boiled until mass increase by 150% and wiped. Prepared potatoes are cut, blanched in and chopped on top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared pork is chopped and ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with sour cream, bone broth, citric acid, sodium chloride and CO ₂ -extracts of pyrolysis wood, black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes at the above consumption 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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. She was 4.7 · 10 ⁴ for the experimental product and 3.9 · 10 ⁴ for the control product, 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 of producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on top, cooking to a mass increase of 150% and rubbing beans, cutting, blanching and chopping on a top of potatoes, chopping, freezing and chopping a top of fresh white cabbage, cutting and chopping pork on a top, rubbing garlic, sautéing wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, monic acid, sodium chloride and CO ₂ -extracts of pyrolysis wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 72.29-80.91 melted butter 10 cabbage 122.5 potatoes 96-101.25 beans 31.8 onion 70.2-71.1 garlic 5.12-5.4 Wheat flour 2.25 sour cream fifteen salt 10,2 lemon acid 0.05 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.