RU2348315C1 - "black game" soup special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed "Black Game" soup special-purpose preserve is prepared as follows: potatoes, parsley roots, onions and apples are cut, blanched and minced; fresh green peas and green parsley are frozen and minced; black game meat and goose liver are minced. The above-mentioned ingredients are mixed with sour cream, bone broth, culinary salt and CO₂-extracts of hot red pepper and laurel lea. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

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 "Soup with apples" Grouse ", which includes preparing the recipe, cutting black grouse, goose liver, onions and potatoes, chopping the root and parsley, chopping apples, pouring grouse and goose liver with drinking water, adding cookery salt, cooking until tender, adding onions, parsley root, red pepper and bay leaf, cooking for 1.5 hours, adding canned green peas, apples and potatoes, cooking for 20 minutes, sowing Table of parsley and sour cream dressing to give the finished dish (Kuropatkina MV Best Recipes of the first dishes -. M .: Veche, 2004, s.216).

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 soup "Teterev" for special purposes involves the preparation of recipe components, cutting, blanching and chopping on a top of potatoes, parsley root, onions and apples, freezing and grinding on a top fresh grain of green peas and parsley, grinding grouse and goose liver on a top, mixing the listed components with sour cream, bone broth, sodium chloride and CO ₂ -extracts of red hot pepper and laurel about a sheet, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

grouse meat 25.51 goose liver 87.25 potatoes 163.27-172.2 green pea 69.52 apples 88.01 onion 23.88-24.19 parsley root 15.88-16.14 parsley 12.76 sour cream 11.48 salt 10,2 Red hot pepper CO ₂ extract 0.015 CO ₂ bay leaf 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 potatoes, parsley root, onions and apples are cut, blanched and chopped in a spinning top. Prepared fresh grain of green peas and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared black grouse and goose liver are ground in a spinning top. The listed components are mixed with sour cream, bone broth, sodium chloride and CO ₂ extracts of red hot 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 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 given 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 test product of 5.7 · 10 ⁴ and for the control product of 4.8 · 10 ^4, 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 soup for special purposes, which includes preparing the recipe components, cutting, blanching and chopping on a top of potatoes, parsley root, onions and apples, freezing and chopping on a top fresh grain of green peas and parsley, chopping grouse and goose liver on a top , mixing the listed ingredients sour cream, bone broth, table salt and CO ₂ extract of red hot pepper and leafs, packing the resultant mixture in alum ievye tubes at the next flow components pbw .:
grouse meat 25.51 goose liver 87.25 potatoes 163.27-172.2 green pea 69.52 apples 88.01 onion 23.88-24.19 parsley root 15.88-16.14 parsley 12.76 sour cream 11.48 salt 10,2 CO _{2 -} Red Hot Pepper Extract 0.015 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.