RU2308846C2 - Method for production of special canned goods from herring and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes fresh white cabbage and onion shredding, freezing, and chopping; onion and speck sautéing and chopping; fresh herring chopping; ham cutting, roasting, and chopping; Abovementioned components are blended with fish broth, tomato paste, table salt, citric acid, and CO₂-extracts from pyrolysis wood. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned fish and vegetables for space nutrition.

There is a method of producing a culinary dish "Sauerkraut with fresh Danish herring goulash", which involves cutting smoked bacon and onions, mixing them with sauerkraut and stewing until cooked, cutting fresh herring and tomato fillets, cutting and frying ham, laying fillets herring and tomatoes to the stewed mixture, stewing for 10 minutes and adding ham to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them - L .: Agropromizdat, 1988, pp. 95-96).

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 “Cabbage with fresh herring goulash in Danish” for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, co-Passing and chopping onions and bacon on top , chopping fresh herring fillet on a spinning top, cutting, frying and chopping ham on a spinning top, mixing the listed ingredients with fish broth, tomato paste, table salt, lemon sour the one and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

herring fillet 550 ham twenty bacon twenty cabbage 245 onion 93.6-94.8 tomato paste 30% 35 salt 12 lemon acid 0.1 CO ₂ pyrolysis wood extract 0.002 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared onions and bacon are cut, passerized together and chopped in a spinning top. The prepared fillet of fresh herring is ground in a spinning top. Prepared ham is cut, fried and ground in a spinning top. Further, the listed components are mixed with fish broth, tomato paste, citric acid, sodium chloride and a CO ₂ -extract of pyrolysis wood. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 was 1.6 · 10 ⁵ for the experimental product and 1.3 · 10 ⁵ 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 the recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, co-grinding and chopping onion and bacon on a top, chopping fresh herring fillet on a top, cutting, frying and chopping a top blending these components with fish broth, tomato paste, table salt, citric acid and CO ₂ extracts of the pyrolysis of wood, packing the resulting mixture into aluminum s tubes, sealing and sterilizing the next flow components pbw .: herring fillet 550 ham twenty bacon twenty White cabbage 245 onion 93.6-94.8 tomato paste in terms of 30% 35 salt 12 lemon acid 0.1 Pyrolysis wood CO ₂ extract 0.002 fish stock before the release of the target product 1000