RU2306762C1 - Method for production of canned soup from oat flakes and squid - Google Patents

Abstract

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

SUBSTANCE: claimed method includes squid fillet cutting and blanching; carrot, parsley root and onion cutting and roasting in melt butter; fresh white cabbage shredding and freezing; gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with sour cream, oat flakes, tomato paste, acetic acid, table salt, black pepper and bay leaf. Obtained mixture is pre-packed with fish broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a culinary dish "Cabbage soup with sauerkraut and squid", which involves cooking until half the oatmeal "Hercules", cooking, separation from the broth and cutting squid fillet, cutting and sautéing carrot oil, parsley and onion root, cutting greens, mixing sauerkraut, carrots, parsley root, onions, tomato puree and part of the broth and stewing until cooked, bringing the remaining part of the broth to a boil, adding Hercules oatmeal, cooking for 15-20 minutes, add the appearance of the stewed mixture, cooking until cooked, adding salt and spices, insisting for 15-20 minutes, adding calamari, seasoning with sour cream and sprinkling with greens to obtain the finished dish (Magidov Y.I. Dishes from non-fish seafood. - M .: Light and food industry, 1983, p.26).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned "cabbage soup with hercules and squid" involves preparing the recipe components, cutting and blanching the squid fillet, cutting and sautéing carrot, parsley and onion root in ghee, chopping and freezing fresh cabbage, cutting greens , mixing the listed components without oxygen with sour cream, Hercules oatmeal, tomato paste, acetic acid, sodium chloride, bitter black pepper and bay leaf, packing according to Scientists mixture and fish broth with the following flow components pbw .:

squid fillet 250 melted butter 18.75 cabbage 255.21 oatmeal "Hercules" 41.67 carrot 48.75-50 parsley root 31.13-31.63 onion 156-158 greenery 25 sour cream 31.25 tomato paste 30% 6.25 acetic acid 80% 0.2 salt eighteen black pepper 0.2 Bay leaf 0.08 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. The prepared squid fillet is cut and blanched in hot water. Prepared carrots, parsley root and onions are chopped and sautéed in ghee. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared greens are cut. The listed components are mixed without oxygen with sour cream, Hercules oatmeal, tomato paste, acetic acid, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and fish broth are Packed 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 pilot product of 5.6 · 10 ⁴ and for a control product of 4.4 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing recipe components, cutting and blanching squid fillet, cutting and sautéing carrots, parsley and onions in ghee, chopping and freezing fresh white cabbage, cutting greens, mixing these components without oxygen with sour cream, oatmeal "Hercules", tomato paste, acetic acid, sodium chloride, black pepper and bay leaf, packaging the resulting mixture and fish broth at the next consumption Comrade, parts by weight .: squid fillet 250 melted butter 18.75 cabbage 255.21 millet 41.67 carrot 48.75-50 parsley root 31.13-31.63 onion 156-158 greenery 25 sour cream 31.25 tomato paste 30% 6.25 acetic acid 80% 0.2 salt eighteen black pepper 0.2 Bay leaf 0.08 fish stock before the release of the target product 1000, sealing and sterilization.