RU2320225C1 - Method for manufacturing canned food "soup with mussels" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting, frying potatoes, onions, carrots in melted butter to be then reduced upon a chopper, freezing leek and parsley greens to be then reduced upon a chopper, mussels' meat should be also reduced upon a chopper. The above-mentioned components should be mixed with milk, fish broth, common salt and CO₂-extracts of pyrolysis wood, basil and Jamaica pepper. The mixture obtained should be packed into aluminum tubes, sealed and sterilized at a certain ratio of the components taken. This enables to obtain 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 preparing a culinary dish "Soup of mussels", which includes preparing the recipe, cutting potatoes, onions, carrots, greens, leeks and smoked bacon, chopping parsley, frying smoked bacon until transparent, adding potatoes, onions, carrots and greens leeks, stew for 1 minute, add drinking water, bouillon cubes, canned mussels, basil and allspice, boil for 20 minutes, add milk, bring to a boil and sprinkle with herbs parsley with getting the finished dish (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 preparing canned food “Mussel Soup” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping potatoes, onions and carrots on top, freezing and chopping leek and parsley on the top of greens, chopping on top of mussel meat, mixing the listed components with milk, fish broth, sodium chloride and CO ₂ extracts of pyrolysis wood, basil and allspice, packing the resulting mixture and fish about the broth at the next consumption of components, parts by weight:

mussel 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 extract of allspice 0.015 Basil CO ₂ Extract 0.006 Pyrolysis wood CO ₂ 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 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 mussel meat is ground in a spinning top. The listed components are mixed with milk, fish broth, sodium chloride and CO ₂ -extracts of pyrolysis wood, basil and allspice. 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. 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping potatoes, onions and carrots in a spinning top, freezing and chopping leek and parsley greens in a spinning top, chopping mussel meat in a spinning top, mixing the listed components with milk, fish broth, table salt and CO ₂ extracts of the pyrolysis of wood, basil, pepper and fragrant, and packing the resulting mixture fish broth, sealing and sterilization at cl blowing flow components pbw .: mussel 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 extract of allspice 0.015 Basil CO ₂ Extract 0.006 CO ₂ pyrolysis wood extract 0.002 fish stock before the release of the target product 1000