RU2353189C1 - Method for manufacturing special-purpose "green beet-root and cabbage soup" preserves - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: invention relates to technology of manufacturing canned first-course dishes for space feeding. The method involves boiling and slashing of chicken eggs. Then carrot, parsley roots and onions are sauteed in melted butter and slashed. Potatoes are sliced, blanched and slashed; beet is blanched and slashed. Fresh greenery are frozen and minced; sorrel and spinage are frozen and chopped; sausages are minced. Frigole is boiled until its mass increases two times as compared to initial state, then it is minced; wheat flour is sauteed in melted butter. Listed components are mixed with sour cream, bone broth, table salt and CO₂-extract of bitter black pepper and bay leaf. The resultant mixture and bone broth are packaged, 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 manufacturing a culinary dish "Green Borsch", which includes preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting sausages, boiling beans, cutting potatoes and greens, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and onions, cooking until cooked, adding in 5-10 minutes the end of cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding sausages and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.77).

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 of manufacturing canned food “Borsch Green” for special purposes involves preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of beets, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on top, var y to the doubling of the mass and grinding beans for gyroscope, in ghee sautéing flour, mixing the listed ingredients sour cream, bone broth, sugar, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO ₂ extract of black bitter pepper 0.005 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 chicken eggs are boiled, peeled and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped in a spinning top. Prepared beets are blanched and ground in a spinning top. The prepared greens are subjected to freezing, preferably slow, and ground in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared sausages are ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sugar, sodium chloride, citric acid 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 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 was 5.3 · 10 ⁴ for the experimental product and 4.3 · 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 manufacturing canned food for special purposes, involving the preparation of recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley root and onions, cutting, blanching and chopping in a potato top, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping sausages on a top, cooking until double weight and chopping f on a bean top, straining wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the mixture in aluminum tubes at the next consumption of components wt.h .:
sausages 51 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 23,4-24 parsley root 6.23-6.33 onion 11.7-11.9 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 lemon acid 0.19 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000
sealing and sterilization.