RU2357452C1 - Method for manufacturing special-purpose preserves "tongue with garnish" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food for space feeding. The canned food is cooked by freezing and mincing green onions, blanching and mincing horseradish, mincing tongue, mixing the specified ingredients with sour cream, sugar, salt and CO₂-extracts of black pepper and laurel leaves, packing the obtained mixture into aluminium tubes, sealing and sterilisation.

EFFECT: use of invention allows manufacturing of canned food for space meals with increased digestibility.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

There is a method of producing a culinary dish "Boiled tongue with a side dish", which involves preparing the recipe components, boiling, cooling and cutting the tongue, garnishing it with green onions and pouring horseradish sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises public catering. - St. Petersburg: ProfiKS, 2003, p. 60).

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 product “Tongue with garnish” for special purposes involves the preparation of prescription components, freezing and chopping green onions on top, blanching and chopping horseradish on top, chopping the tongue on top, mixing these components with sour cream, sugar, common salt and CO ₂ extracts of black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 608.7-635.87 green onions 358.7 horseradish 56.84-57.75 sugar 1.96 salt 11.6 Bitter black pepper CO ₂ extract 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 green onions are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared horseradish is blanched and ground in a spinning top, Prepared tongue is ground in a spinning top. The listed components are mixed with sour cream, sugar, sodium chloride 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 sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the language corresponds to the use of the tongue of pork, and the maximum corresponds to the use of the language of the ram. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design bookmark of 543.48 kg per 1 ton of the target product. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials and is taken as the minimum 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 for experimental product 2.5 × 10 ^5, and to control product 2 × 10 ^5, 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 the preparation of prescription components, freezing and grinding on top of green onions, blanching and grinding on a top of horseradish, grinding on a top of the tongue, mixing the listed components with sour cream, sugar, sodium chloride and CO ₂ extracts of bitter black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
language 608.7-635.87 green onions 358.7 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 sour cream before the release of the target product 1000,
sealing and sterilization.