RU2305455C1 - Method for producing of special canned food "latvian cabbage soup" - Google Patents

Abstract

FIELD: canned food industry, in particular, production of cosmic food.

SUBSTANCE: method involves shredding, freezing and grinding fresh cabbage in grinder; cutting, slightly frying in melted butter and grinding bulb onion; steam blanching and grinding dried edible boletus in grinder; cutting carrot and subjecting to infrared drying until frying percentage reaches its actual value and grinding in grinder; cutting pork and grinding in grinder; slightly frying wheat flour in melted butter; mixing said components with bone soup, tomato paste, edible salt, citric acid and CO₂-extracts of pyrolysis wood, black bitter pepper, and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food as compared with similar culinary dish.

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, "Lithuanian cabbage soup", which includes baking carrots, cutting and sautéing onions in ghee, stewing wheat flour in butter, pouring smoked pigs and dried porcini mushrooms with drinking water, bringing to a boil, removing the resulting foam, boiling for about 1.5 hours, adding carrots, boiling for about 1 hour, adding black bitter and bay leaves pepper at the end of cooking, separating part of the broth, pouring sauerkraut on it, stewing until cooked, adding onions stewed onion, wheat flour and tomato puree, stewing for 15 minutes and mixing all of the listed ingredients to obtain the finished dish (Sauce, specialii, sandwiches, pasta with bacon - K .: Golovna was specialized in the editing of literature by national men of Ukraine, 1994, p. 335).

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, shredding, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots in a top, cutting and chopping pork in a top, passing wheat flour in ghee, mixing the listed components with bone broth, tomato paste, table salt, citric acid and CO ₂ -extracts of wood, black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 150.6-189.39 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 table salt 10,2 lemon acid 0.1 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared dried porcini mushrooms are blanched with steam and ground in a spinning top. Prepared carrots are cut, dried by infrared to reduce the mass corresponding to the true percentage of frying, and crushed in a spinning top. Prepared pork is chopped and ground in a spinning top. The prepared wheat flour is sautéed in melted butter. The following components are mixed with bone broth, tomato paste, sodium chloride, citric acid 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. 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 amounted to a test product of 5.9 · 10 ⁴ and for a control product of 4.2 · 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 of producing canned food for special purposes, which includes preparing the recipe components, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in melted butter and chopping onion in a top, blanching with steam and chopping dried porcini mushrooms in a top, cutting, infrared drying to the true percentage of frying and chopping carrots in a top, cutting and chopping pork in a top, sautéing wheat flour in ghee, mixing the above components with ostnym broth, tomato paste, table salt, citric acid 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 150.6-189.39 melted butter 3.85 White cabbage 153.18 carrot 17.55-18 onion 23,4-23,7 dried porcini mushrooms 7.5 Wheat flour 3.75 tomato paste in terms of 30% 1.25 table salt 10,2 lemon acid 0.1 Pyrolysis wood CO ₂ extract 0.002 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000, sealing and sterilization.