RU2325085C1 - Production method of preserves "pike" purpose made - Google Patents

Abstract

FIELD: food products; production technology of canned first courses for cosmic feeding.

SUBSTANCE: one prepares the receipt components, cuts, blanches and shreds of the onion, parsley roots, cucumbers and radish, freezes and shreds of green onion and dill greens, boiled quass, shredded pike perch frames. The listed components are mixed with sour cream, fish broth, salt and CO₂-extracts of black pepper and laurel leaf. The received mixture is packed in aluminum tubes, sealed and sterilized.

EFFECT: improved digestibility.

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 "Schuchina", involving cooking fish food waste with the addition of onions, parsley root and spices to produce broth, stewing and cooling pike perch fillet, chopping cucumbers, green onions and dill, rubbing radishes, mixing the listed components with kvass and dressing with sour cream to get the finished dish (Sungurova EE Pier for the whole world. - M.: Physical education and sports, 1994, p. 290).

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 Shchuchin special-purpose canned food preparation method involves preparing the recipe components, cutting, blanching and chopping onions, parsley root, cucumbers and radishes, freezing and chopping green onions and dill greens, boiling kvass, grinding perch fillet on a top, mixing the listed components with sour cream, fish broth, salt and CO ₂ extracts of black pepper and bay leaf, packing the mixture in al yuminium tubes at the following component consumption, parts by weight:

zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 salt 10 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 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, parsley root, cucumbers and radishes are cut, blanched and chopped in a spinning top. Prepared green onions and dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. Kvass is boiled until foaming stops. Prepared pike perch fillet is ground on a top. The listed components are mixed with sour cream, fish broth, salt 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 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 1.8 · 10 ⁵ for the experimental product and 1.5 · 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 of preparing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping onion, parsley, cucumber and radish, freezing and chopping green onions and green dill, boiling kvass, chopping pike perch fillet, mixing the above components with sour cream, fish broth, and table salt CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: zander fillet 380 onion 14.04-14.22 parsley root 16.19-16.45 cucumbers 65,4 radish 32-33.75 green onions 33 dill greens 18.75 sour cream 40 kvass 200 table salt 10 Bitter black pepper CO ₂ extract 0.01 CO ₂ extract leafs 0.004 fish stock before the release of the target product 1000, sealing and sterilization.