RU2332106C1 - Method of production of preserved food "beetroot tops soup" of special purpose - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method comprises onions cutting, blanching and grinding in mincer. Beetroot tops and potherbs are frozen and ground in mincer. Pork is cut and ground in mincer, pearl barley is boiled until mass doubles and ground in mincer. The above components are mixed with sour cream, bone broth, table salt and CO₂-extract of pyrolysis timber. Prepared mixture is packed into aluminium tubes, sealed and sterilised with certain ratio of components.

EFFECT: higher digestibility.

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 "Beetroot Soup", which includes cutting smoked pork, onions, beet tops and herbs, pouring smoked pork and pearl barley with drinking water, boiling until cooked, adding onions, beet tops and table salt, cooking until readiness, adding sour cream and sprinkling with greens to get the finished dish (Klyavin A. Lunch for every day. - M.: Agropromizdat, 1987, p.198).

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 “Beetroot Soup” for special purposes involves the preparation of recipe components, cutting, blanching and chopping onion tops, freezing and chopping beet tops and greens on the top, cutting and chopping pork tops, cooking up to a twofold increase in mass and grinding gyroscope pearl barley, mixing these components with sour cream, bone broth, table salt and CO ₂ extracts of the pyrolysis of wood, equ Patent Application resulting mixture into aluminum tubes with the following flow components pbw .:

pork 200.8-257.52 pearl barley 12.5 onion 39-39.5 beet tops 137.5 greenery 12.5 sour cream 25 salt 10,2 CO ₂ pyrolysis wood extract 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 onions are cut, blanched and chopped in a spinning top. Prepared beet tops and greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared pork is cut and ground in a spinning top. Prepared pearl barley is boiled until a twofold increase in mass and crushed on top. The listed components are mixed with sour cream, bone broth, sodium chloride and a CO ₂ -extract of pyrolysis wood. 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 6.3 · 10 ⁴ for the experimental product and 4.6 · 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 the recipe components, cutting, blanching and chopping onion on top, freezing and chopping beet tops and greens on the top, cutting and chopping pork on top, cooking to double the weight and chopping pearl barley on top mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extracts of the pyrolysis of wood, packing the resulting mixture into aluminum tubes, sealing and erilizatsiyu next flow components pbw .: pork 200.8-257.52 pearl barley 12.5 onion 39-39.5 beet tops 137.5 greenery 12.5 sour cream 25 salt 10,2 CO ₂ pyrolysis wood extract 0.002 bone broth before the release of the target product 1000.