RU2306764C1 - 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; carrot, parsley root and onion cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing and chopping; wheat flour sautéing; gardenstuff chopping. 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 "Sauerkraut cabbage with squid", which includes cutting and sautéing carrots, parsley and onions in oil, cooking, separation from the broth and cutting squids, cutting greens, mixing sauerkraut, fat, tomato puree and broth , bring to a boil over high heat, simmer over low heat for 2 hours, add carrots, parsley and onions, simmer for 15 minutes, bring the broth to a boil, add stew, cook at low boil for 25 -30 minutes, adding white sauce and table salt, bringing to a boil, insisting for 15-20 minutes, adding calamari, dressing with sour cream and sprinkling with herbs to get the finished dish (Magidov Y.I. Dishes from non-fish sea products. - M. : Light and food industry, 1983, p.25-26).

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 "cabbage soup with squid" for special purposes involves preparing the recipe, cutting, sautéing in melted butter and chopping carrots, parsley and onions, chopping, freezing and chopping fresh white cabbage, cutting, blanching and chopping squid fillet on a spinning top, wheat flour stirring, chopping greens on a spinning top, mixing the listed components with sour cream, fish stock, tomato paste minutes, sodium chloride, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

squid fillet 130.44 melted butter 13.05 cabbage 159.79 carrot 25.44-26.09 parsley root 16.24-16.5 onion 81.39-82 greenery 12.5 Wheat flour 3.26 sour cream 16.3 tomato paste 30% 2.18 salt 10,2 lemon acid 0.1 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 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 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. The prepared squid fillet is cut, blanched and chopped in a spinning top. Prepared wheat flour passer. The prepared greens are ground in a spinning top. The listed components are mixed with sour cream, fish broth, tomato paste, 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 5.5 · 10 ⁴ for the experimental product and 4.5 · 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 for the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in melted butter and chopping carrots, parsley and onions, grinder, freezing and chopping fresh cabbage on a spinning top, cutting, blanching and chopping squid fillet on top, sautéing flour milling at gyroscope greens, mixing these components with sour cream, fish broth, tomato paste, table salt, citric acid and CO ₂ -ekst Acts of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: squid fillet 130.44 melted butter 13.05 cabbage 159.79 carrot 25.44-26.09 parsley root 16.24-16.5 onion 81.39-82 greenery 12.5 Wheat flour 3.26 sour cream 16.3 tomato paste 30% 2.18 salt 10,2 lemon acid 0.1 CO ₂ black pepper extract bitter 0.005 CO ₂ bay leaf extract 0.004 fish stock before the release of the target product 1000, sealing and sterilization.