RU2324395C1 - Preparation method of special purposed canned food "mackerel fricassee" - Google Patents

Abstract

FIELD: alimentary products; production technology.

SUBSTANCE: preparation of recipe components, cutting, blanching and chopping onions and celeriac, blanching and chopping carrot in grinding machine, freezing and chopped fresh green peas in grinding machine, chopping mackerel fillet in grinding machine, mixing listed components with butter, wheat flour, fish broth, table salt and CO₂-extract of bitter black pepper are made. Packing the made mix in aluminum tubes, hermetic sealing and pressure cooking are made.

EFFECT: canned food for space feeding has heightened absorbency.

Description

The invention relates to the production technology of canned fish and vegetables for space nutrition.

A known method of producing a culinary dish "Mackerel fricassee", which includes cutting, boiling and separating mackerel fillet from the broth, cutting, co-cooking with the addition of fresh green pea grains and separating carrots, onions and celery root from the broth, mixing fish and vegetable broths, butter, flour, salt and pepper to obtain a sauce and the formation of a finished dish from the listed components (Sungurova E.E. Pir to the whole world. - M.: Physical education and sports, 1994, p. 366).

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 “Frikase of mackerel” for special purposes involves preparing the recipe components, cutting, blanching and chopping onion and celery root, blanching and chopping carrots on the top, freezing and chopping fresh green pea grain on the top , grinding on top of a mackerel fillet, mixing the listed components with butter, wheat flour, fish broth, salt and CO ₂ -extract of black pepper Orkiy, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mackerel fillet 512.82 butter 34.19 carrot 80-82,05 onion 80-81.03 celery root 63.85-64.87 green pea 74.53 Wheat flour 17.09 salt 11.6 CO _{2 -} black pepper extract 0.015 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 onions and celery root are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The prepared mackerel fillet is ground in a spinning top. The listed components are mixed with butter, wheat flour, fish broth, salt and CO ₂ -extract of black 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 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. It was 2.4 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ 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 the recipe components, cutting, blanching and chopping onion and celery root, blanching and chopping carrots on the top, freezing and chopping fresh green peas on the top, grinding mackerel fillet on top, mixing the listed components with butter, wheat flour, fish broth, salt and CO ₂ -extract of black bitter pepper, packing the mixture in aluminum tubes At the next component consumption, parts by weight: mackerel fillet 512.82 butter 34.19 carrot 80-82,05 onion 80-81.03 celery root 63.85-64.87 green pea 74.53 Wheat flour 17.09 table salt 11.6 CO _{2 -} black pepper extract 0.015 fish stock before the release of the target product 1000, sealing and sterilization.