RU2356354C1 - Method of special purpose canned food production "summer borsch" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: carrots and raw onions are cut, sautéed in melted butter and minced. Potatoes, marrows and parsley roots are cut, blanched and minced. Beetroot tops and potherbs are frozen and minced, goose meat is minced, beans are boiled up to double increase in weight and minced. Listed components are mixed with sour cream, bone broth, tomato paste, table salt, citric acid and CO₂-extract of bitter black pepper and laurel leaf. 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.

There is a method of obtaining a culinary dish "Summer Borsch", which includes preparing the recipe components, cutting and sautéing carrots and leeks in cooking oil, cooking and chopping goose, cutting beet tops, separating petioles from leaves and cooking them, cutting potatoes, zucchini and greens , boiling beans, bringing the broth to a boil, laying carrots, leeks, potatoes and leaves of beet tops, boiling until cooked, adding 5-10 minutes before the end of cooking stalks of beet tops, zucchini, beans, parsley root, tomato mashed potatoes, vinegar, table salt, black pepper and bay leaf, adding goose, seasoning with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003 p. 77-78).

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 producing the canned product “Summer Borsch” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and chopping carrots and leeks on top, cutting, blanching and chopping potatoes, zucchini and parsley root , freezing and chopping beet tops and greens on a top, chopping goose beef on a top, boiling to a twofold increase in mass and chopping bean on a top, mixing the listed components with sour cream, bone broth, tomato paste, sodium chloride, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

goose 156.25 melted butter 10 beet tops 110 potatoes 49.6-54 beans 21.12 carrot 23,4-24 parsley root 12.45-12.65 leek 23,4-23,7 zucchini 55 greenery 3.75 sour cream 10 tomato paste in terms of 30% 9.25 salt 10,2 lemon acid 0.12 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.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared carrots and leeks are chopped, sautéed in ghee and chopped in a spinning top. Prepared potatoes, zucchini and parsley root are cut, blanched in and chopped in a spinning top. Prepared beet tops and greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared goose meat is ground in a spinning top. Prepared beans are boiled until a twofold increase in mass and ground in a spinning top. The listed components are mixed with sour cream, bone broth, tomato paste, table salt, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 producing a canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping carrots and leeks on top, cutting, blanching and chopping potatoes, zucchini and parsley root, freezing and chopping beet tops and greens, grinding on top of a goose, boiling to a twofold increase in mass and grinding on a top of beans, mixing these components with sour cream, bone broth, tomato pasta , Table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
goose 156.25 melted butter 10 beet tops 110 potatoes 49.6-54 beans 21.12 carrot 23,4-24 parsley root 12.45-12.65 leek 23,4-23,7 zucchini 55 greenery 3.75 sour cream 10 tomato paste in terms of 30% 9.25 salt 10,2 lemon acid 0.12 Bitter black pepper CO ₂ extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.