RU2321298C1 - Method for manufacturing canned food "ogurechnik" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting, blanching and reducing potatoes and pickled cucumbers upon a chopper; cutting, frying in melted butter and reducing carrots, parsley root, celery root and brown onions upon a chopper; freezing and reducing lettuce and the greens upon a chopper; reducing heart upon a chopper; frying wheat flour. The above-mentioned components should be mixed with sour cream, bone broth, common salt and CO₂-extracts of hot black pepper and laurel leaf to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to manufacture new canned food out of the known culinary dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 4.3·10⁴ up to 5.4·10⁴.

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 obtaining a culinary dish "Borage", involving cooking together with the bones, separating and cutting the heart, filtering the resulting broth, cutting and frying carrot, parsley root, celery root and onion, cutting and seasoning pickles, cutting potatoes, lettuce and greens, stirring wheat flour, bringing the broth to a boil, adding potatoes, pickles, carrots, parsley root, celery root, onion and heart, cooking until cooked, adding 10-15 minutes before the end of RCTs lettuce, wheat flour, salt and spices, and the addition of sour cream sprinkling roses to obtain finished dishes (EE Sungurova Feast. M .: Physiotherapy 1994, s.356).

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 "Borage" for special purposes involves the preparation of recipe components, cutting, blanching and chopping potatoes and pickles, cutting, sautéing in ghee and chopping carrots, parsley root, celery and onion onions, freezing and chopping on a spinning top of lettuce and greens, chopping on a spinning top of a heart, stirring wheat flour, mixing the listed ingredients with sour cream, bone broth, cooked pour and CO ₂ extracts of black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

heart 87.09 melted butter 9.68 potatoes 136.26-143.71 carrot 22.65-23.23 parsley root 36.15-36.73 celery root 12.05-12.23 onion 22.65-22.94 salted cucumbers 49.84 salad 42.58 greenery 12.5 Wheat flour 4.84 sour cream 16.13 salt 10,2 Bitter black pepper CO ₂ extract 0.005 CO ₂ extract leafs 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 and pickles are cut, blanched and chopped in a spinning top. Prepared carrots, parsley root, celery root and onions are cut, sautéed in ghee and chopped in a spinning top. Prepared lettuce and greens are subjected to freezing, preferably slow, and ground in a spinning top. The prepared heart is ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with sour cream, bone broth, sodium chloride 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 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. It was for experimental product 5.4 × 10 ⁴ and for the reference product 4.3 × 10 ^4, 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, cutting, blanching and chopping potatoes and pickles on top, chopping, sautéing in melted butter and chopping carrots, parsley root, celery and onion roots, freezing and chopping lettuce and greenery on a shredding gyroscope heart sautéing flour, mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of black pepper gorkog and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .: heart 87.09 melted butter 9.68 potatoes 136.26-143.71 carrot 22.65-23.23 parsley root 36.15-36.73 celery root 12.0-12.23 onion 22.65-22.94 salted cucumbers 49.84 salad 42.58 greenery 12.5 Wheat flour 4.84 sour cream 16.13 salt 10,2 CO ₂ pepper extract black bitter 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.