RU2330539C1 - Method of production of preserved food "rassolnik" of special purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method of preserved food cooking includes cutting, browning in melted butter and mincer grinding of white roots and onions, cutting, blanching and mincer grinding of potatoes, freezing and mincer grinding of sorrel and potherbs, mincer grinding of beef kidneys and pickled cucumbers, mixing of mentioned components with cucumber pickle, cream, bone broth and table salt, packing of prepared mixture into aluminium tubes, sealing and sterilisation.

EFFECT: preserved food for space meals has higher assimilability compared to similar culinary dish.

Description

The invention relates to a technology for the production of canned first lunch dishes for comic food.

A known method of obtaining a culinary dish "Rassolnik", providing for the preparation of prescription components, boiling for 1-1.5 hours in drinking water, separation from the broth and cutting beef kidneys, chopping and frying white roots and onions in oil, cutting and freezing sorrel , cutting potatoes, pickles and greens, laying in a pan white roots, onions, pickles and potatoes, pouring broth, cooking for 10-25 minutes, adding cucumber brine and salt, cooking for 5-10 minutes, adding gov light kidneys and cream and sprinkling with greens to obtain the finished dish (Preservation of food with cold. Recommendations 6B2940032D3. - Saratov: SE-PO, 1992, p. 48-49).

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 special-purpose canning method “Rassolnik” for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping white roots and onions in a top, cutting, blanching and chopping in a potato top, freezing and chopping sorrel tops and greens, grinding on top of beef kidneys and pickles, mixing the above components with cucumber brine, cream, bone broth and sodium chloride, packing obtained with esi in aluminum tubes at a flow rate following components, pbw .:

beef kidneys 142.5 melted butter 7.7 salted cucumbers 54.5 white roots 62.25-63.25 onion 23.4-33.7 potatoes 128-135 sorrel 27.5 greenery 12.5 cucumber pickle 25 cream fifty salt 9.73 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 white roots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared sorrel and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared beef kidneys and pickles are ground in a spinning top. The listed components are mixed with cucumber pickle, cream, bone broth and sodium chloride. 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 5 · 10 ⁴ for the experimental product and 4.2 · 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in melted butter and chopping white roots and onions on a top, cutting, blanching and chopping on a top of potatoes, freezing and chopping sorrel and greens on a top, grinding beef on top and pickles, mixing the listed components with cucumber brine, cream, bone broth and sodium chloride, packing the resulting mixture in aluminum tubes at the following flow rate components, parts by weight: beef kidneys 142.5 melted butter 7.7 salted cucumbers 54.5 white roots 62.25-63.25 onion 23.4-33.7 potatoes 128-135 sorrel 27.5 greenery 12.5 cucumber pickle 25 cream fifty salt 9.73 bone broth before the release of the target product 1000, sealing and sterilization.