RU2306753C1 - Method for production of special canned soup from vegetables and squid - Google Patents

Abstract

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

SUBSTANCE: claimed method includes squid fillet cutting, blanching and chopping; beet blanching and chopping; carrot, parsley root and onion cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing and chopping; wheat flour sautéing. Abovementioned components are blended with sour cream, fish broth, tomato paste, citric acid, table salt, and CO₂-extracts of black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

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 producing a culinary dish "Borsch with squid", involving cooking, separation from the broth and cutting squid, cutting and stewing with the addition of fat, vinegar, tomato puree and beet broth, cutting and sautéing carrots, parsley and onions, butter, shredder fresh white cabbage, bringing the broth to a boil, adding cabbage, boiling until half cooked, adding beets, carrots, parsley and onions, cooking for 10-15 minutes, adding white sauce, cooking for 5-10 minutes and adding ka marov to obtain finished dishes (Frenkel Magidov Food sea non-fish products -. M .: Light and food industries, 1983, s.24-25).

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 “Borsch with squid” for special purposes involves preparing the recipe components, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage on a top, cutting, blanching and grinding squid on a top, passer wheat flour, mixing the above components with fish broth, tomato asta, sugar, sodium chloride, citric acid and CO ₂ extracts of bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock 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 beets are blanched and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared squid is cut, blanched and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with fish broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of 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 for fish 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 amounted to a test product of 5.7 · 10 ⁴ and for a control product of 4.8 · 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 for the production of canned food for special purposes, involving the preparation of prescription ingredients, blanching and chopping beets on top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting, blanching, and grinding squid on a top, the passage of wheat flour, mixing the listed components with fish broth, tomato paste, sugar, table salt, citric acid CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid 68.18 beet 84.55-87.95 cabbage 139.2 carrot 26.59-27.28 parsley root 50.93-51.75 onion 85.09-86.18 Wheat flour 3.41 melted butter 13.63 tomato paste 30% 2.28 sugar 3.41 salt 10,2 lemon acid 0.1 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization.