RU2335192C1 - Method of preserved food production "salmon temptation" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of fish and vegetable preserved food production for space meals. Method includes onions, ginger and lemons cutting, blanching and grinding in mincer, green onions, parsley and chicory freezing and grinding in mincer, skin-free salmon fillet grinding in mincer. Specified components are mixed with sour cream, melted butter, drinking water, table salt and CO₂-extracts of black bitter pepper and pyrolysis timber. Prepared mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: preparation of preserved food with higher assimilability.

Description

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

A known method of producing a culinary dish "Temptation of salmon", which includes cutting ginger, lemons and onions, mixing them with chicory leaves, salt and black pepper, pouring with drinking water, bringing to a boil and cooling to obtain a decoction, chopping smoked salmon, cutting onions and green onions and parsley and mixing the listed components with sour cream, vegetable oil, broth, salt and bitter black pepper to obtain seasoning, cutting smoked salmon into slices, x laying on parchment, laying out some of the seasoning on it, twisting it in the form of a roll, holding it in the refrigerator for 3 hours and laying on the rest of the seasoning to get the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p. 99-100).

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 “Temptation of salmon” for special purposes involves the preparation of recipe components, cutting, blanching and chopping onions, ginger and lemons on a top, freezing and chopping green onions and parsley and chicory greens, grinding on a top obesshkurennogo salmon fillets, mixing these components with sour cream, ghee, drinking water, table salt and CO ₂ extract of black pepper and pyrolysis of wood in F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .:

skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} black pepper extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water 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, ginger and lemons are chopped, blanched and chopped in a spinning top. Prepared green onions and parsley and chicory greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared skinned salmon fillet is ground in a spinning top. The listed components are mixed with sour cream, ghee, drinking water, sodium chloride and CO ₂ extracts of bitter black pepper and 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 drinking water 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 recipe components, cutting, blanching and chopping onions, ginger and lemons, freezing and chopping green onions and parsley and chicory on a spinning top, chopping salmon fillet cut off on top, mixing the listed components , ghee, drinking water, table salt and CO ₂ extract of black pepper and pyrolysis timber, packing the resulting mixture into aluminum tubes under the following em flow components pbw .: skinless salmon filet 298.51 melted butter 22.39 onion 165.9-168.02 ginger 55.75-56.64 lemons 22.39 green onions 24.63 parsley 27.94 chicory greens 41.04 sour cream 186.57 salt 11,2 CO _{2 -} black pepper extract 0.015 Pyrolysis wood CO ₂ extract 0.003 water before the release of the target product 1000, sealing and sterilization.