RU2317722C1 - Method for production of special canned goods - Google Patents

Abstract

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

SUBSTANCE: claimed method includes small nettle, green onion, and parsley and dill green freezing and chopping; onion cutting, roasting in melt butter and chopping; pearlbarley cooking up to double mass increasing and chopping; sausage chopping. Abovementioned components are blended with sour cream, bone broth, table salt, and CO₂-extract from pyrolysis wood. Obtained mixture is pre-packed in aluminum tube, 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 obtaining a culinary dish "Nettle Soup with Sausage", which includes preparing the recipe components, scalding and rubbing through a nettle sieve, cutting and sautéing onion oil, cutting smoked sausage, green onion and parsley and dill, pouring pearl barley broth cooking until half-cooked, adding onions and nettles, cooking until cooked and adding smoked sausage, table salt, green onions, parsley and dill and sour cream to get the finished dish (Diary "Note cookbook ". - Tula: Kommunar, APT 1C7-4771).

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 “Nettle Soup with Sausage” for special purposes involves preparing the recipe components, freezing and chopping stinging nettle, green onion and parsley and dill on a top, cutting, sautéing in ghee and chopping on top onions, cooked to a twofold increase in mass and grinding gyroscope pearl barley, grinding at gyroscope sausages, the mixing of these components with sour cream, bone broth, table salt and CO ₂ - kstraktom pyrolysis timber, packing the resulting mixture into aluminum tubes, the next flow, wt. hours:

sausage 150 melted butter thirty pearl barley fifteen stinging nettle 187.5 onion 46.8-47.4 green onions 5.5 parsley 6.25 dill greens 6.25 sour cream thirty salt 7.14 CO ₂ pyrolysis wood extract 0.002 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 stinging nettles, green onions and parsley and dill, are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared pearl barley is boiled until a twofold increase in mass and crushed on top. Prepared sausage is ground in a spinning top. The listed components are mixed without oxygen with sour cream, bone broth, sodium chloride and a CO ₂ -extract of pyrolysis wood. The resulting components are 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 onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 10.04.18.18-90.

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 5.8 · 10 ⁴ for the experimental product and 4.4 · 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 of producing canned food for special purposes, which includes preparing the recipe components, freezing and chopping stinging nettle, green onions, parsley and dill on a top, cutting, sautéing in melted butter and chopping onion in a top, boiling it to double mass and chopping perlovka cereals and sausages, the mixing of these components with sour cream, bone broth, table salt and CO ₂ extracts of the pyrolysis of wood, packing the resulting mixture into aluminum tubes, ger etizatsiyu sterilization and the next flow components pbw .: Sausage 150 Melted butter thirty Pearl barley fifteen Stinging nettle 187.5 Onion 46.8-47.4 Chives 5.5 Parsley 6.25 Dill greens 6.25 Sour cream thirty Common salt 7.14 CO ₂ pyrolysis wood extract 0.002 Bone broth before the release of the target product 1000