RU2356343C1 - Method for manufacturing special-purpose "green borsch" preserves - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method is implemented by hen's eggs boiling, peeling and mincing, carrots, parsley roots and raw onions cutting, browning in melted butter and mincing. Potatoes and beet-roots are cut, blanched and minced. Herbs, sorrel and spinach are frozen and minced. Meat is cut and minced, beans are boiled up to double increase in weight and minced. Listed components are mixed with sour cream, bone broth, sugar, table salt, citric acid and CO₂-extract of bitter black pepper and laurel leaf. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced 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 "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 meat, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and onions, cooking until cooked, adding 5-10 minutes before about Cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding meat and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Recipe collection dishes and culinary products for public catering enterprises. - SPb .: 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 borsch green canning special-purpose production method involves preparing 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, cutting and chopping meat on top cooking until double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of black bitter and bay leaves, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

meat 60.24-78.74 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 10,2 lemon acid 0.19 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ leafs 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 meat is cut and 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 leaves.The resulting mixture is Packed in aluminum tubes at the above component flow rate, 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 50 kg per 1 ton of the target product. 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 for the production of canned food for special purposes, which includes preparing 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, cutting and chopping meat on a top, cooking to double the mass and chopping bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components wt.h .:
meat 60.24-78.74 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 10,2 lemon acid 0.19 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.