RU2356351C1 - Method for manufacturing special-purpose "green borsch" preserves - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: hen's eggs are boiled, peeled and minced. Carrots and parsley herbs are cut, browned in melted butter and minced. Potatoes are sliced, blanched and minced; beet-roots are blanched and minced. Spring onions and herbs are frozen and minced, sorrel and spinach are frozen and chopped. Smoked pork products are minced, beans are boiled up to double increase in weight and minced. Wheat flour is browned in melted butter, 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.

There is a known method of preparing a culinary dish "Green Borsch", which involves preparing the recipe components, stewing and rubbing sorrel and spinach, cutting and sautéing carrots, parsley and green onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting pig meat, boiling beans, cutting potatoes and herbs, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and green onions in it, cooking until done, adding in 5- 10 minutes before cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, table salt, black pepper and bay leaves, adding pigs and chicken eggs, dressing with sour cream and sprinkling with herbs to get the finished dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering establishments. - 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 method of preparing the canned product “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 and parsley root in a top, cutting, blanching and chopping on a potato top, blanching and chopping beets on a top, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping olchke svinokopchenostey, cooked to a twofold increase in 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 in aluminum tubes at the following component consumption, parts by weight:

smoked meat 62.5 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 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 and parsley root are chopped, sautéed in melted butter and ground 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. Prepared chives and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared sorrel and spinach are subjected to freezing, preferably slow, and are cutted. Prepared pigs 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 amounted to a pilot product of 5.3 · 10 ⁴ and for a control product of 4.3 · 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 of preparing a canned product 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 and parsley root, cutting, blanching and chopping in a potato top, blanching and chopping beetroot top, freezing and chopping green onions and greens on the top, freezing and chopping sorrel and spinach, chopping pigs in the top, boiling until double mass values 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 pepper, packing the resulting mixture in aluminum tubes with the following consumption of components, parts by weight:
smoked meat 62.5 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 green onions 16.5 sorrel 55 spinach 55 greenery 3.75 Wheat flour 3 sour cream 10 sugar 3 salt 9.69 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,