RU2317724C1 - Method for manufacturing canned food "soup with snails" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned concentrates of first-course dishes. It is necessary to prepare all recipe components: cutting and combined frying potatoes, onions, carrots in melted butter, cutting and freezing, preferably slowly, leek and parsley greens to be then reduced upon a chopper. Snails meat should be reduced upon a chopper. The above-mentioned components should be mixed with milk, bone broth, common salt and CO₂-extracts of pyrolysis wood, basil and white pepper. The mixture obtained should be packed into aluminum tubes, sealed and sterilized. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of manufacturing a culinary dish "Soup of snails", which includes preparing the recipe components, cutting potatoes, onions, carrots, greens, leeks and smoked bacon, chopping parsley, frying smoked bacon until transparent, adding potatoes, onions, leek carrots and greens, stew for 1 minute, add drinking water, broth cubes, canned snail meat, basil and white pepper, cook for 20 minutes, add milk, bring to a boil and sprinkle with greens Trushko to obtain finished dishes (. Burda tasty, simple, appetizing -. M .: Vneshsigma, 1994, p.137).

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 “Snail Soup” for special purposes involves the preparation of recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a top, freezing and chopping leek and parsley greens on a top, grinding snail meat on a top, mixing the listed components with milk, bone broth, salt and CO ₂ -extracts of pyrolysis wood, basil and white pepper, packing the resulting mixture and bone go broth at the following consumption of components, parts by weight:

snail meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 White pepper CO ₂ extract 0.01 CO ₂ basil extract 0.006 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 potatoes, onions and carrots are chopped and sautéed in ghee. The prepared greens of leeks and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared snail meat is ground in a spinning top. The listed components are mixed with milk, bone broth, sodium chloride and CO ₂ -extracts of pyrolysis wood, basil and white pepper. 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented 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 10.04.18.18-90.

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. She was 4.7 · 10 ⁴ for the experimental product and 3.9 · 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 ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens on a spinning top, chopping snails meat on a spinning top, mixing the listed components with milk, bone broth, table salt and CO ₂ extracts of the pyrolysis of wood, basil and white pepper, packing the resulting mixture, and the next bone broth flow components, ma .ch .: snail meat 104.16 melted butter 13.89 potatoes 71.11-75 onion 52-52.66 carrot 19.5-20 leek greens 15.28 parsley 12.5 milk 69.44 salt 10,2 CO ₂ white pepper extract 0.01 CO ₂ basil extract 0.006 Pyrolysis wood CO ₂ extract 0.002 bone broth before the release of the target product 1000.