RU2322907C1 - Method for producing of special canned food "nettle soup with sausage" (versions) - Google Patents

Abstract

FIELD: production of canned first-course dinner dishes for space feeding.

SUBSTANCE: method involves preparing receipt components: freezing and grinding burning nettle, green onion, parsley and dill green in grinder; cutting, slightly frying in melted butter and grinding bulb onion in grinder; cooking pearl barley until mass has increased by twice and grinding in grinder; grinding smoked sausage in grinder; mixing said components with sour cream, bone soup and edible salt; packaging resulted mixture in aluminum tubes at predetermined consumption of components.

EFFECT: increased digestibility of novel canned food.

Description

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

A known method of producing a culinary dish "Nettle Soup with Sausage", which provides for the preparation of 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 sausages, table salt, green onions, parsley, dill and sour cream to obtain the finished dish (Diary "Note I cook book "- 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 the production of canned food “Nettle Soup with Sausage” for special purposes involves preparing the recipe components, freezing and chopping stinging nettle, green onions and parsley and dill on a top, cutting, sautéing in ghee and chopping on top onion, boiling to a double increase in mass and grinding pearl barley on a top, grinding smoked sausage on a top, mixing the listed components with sour cream, bone broth and cook salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

smoked 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 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 smoked sausage is ground in a spinning top. The listed components are mixed without oxygen with sour cream, bone broth and sodium chloride. 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 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 10.04.18.18-90.

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 for the production of canned food for special purposes, which includes preparing prescription ingredients, freezing and chopping stinging nettles, green onions and parsley and dill on a top, cutting, sautéing in melted butter and chopping onion in a top, boiling to double mass and chopping perlovka cereals, grinding on top of smoked sausage, mixing the listed components with sour cream, bone broth and salt, packing the resulting mixture in aluminum tubes when uyuschem flow components pbw .: smoked sausage 150 melted butter thirty pearl barley fifteen stinging nettle 187.5 onion 46.8-47.4 green onions 5.5 parsley 6.25 green dill 6.25 sour cream thirty salt 7.14 bone broth before the release of the target product 1000, sealing and sterilization.