RU2357496C1 - Method for manufacturing special-purpose "green beet-root and cabbage soup" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: formulation ingredients are pre-processed according to the traditional technology. Chicken eggs are boiled, peeled and minced. Carrot, parsley roots and onions are cut, browned in drawn butter and minced. Potatoes are cut, blanched and minced. Beetroots are blanched and minced. Prepared greens are exposed to freezing, preferably at slow rate, and minced. Sorrel and spinage are frozen, preferably at a slow rate, and then chopped. Duck is minced. Beans are boiled till double increase in weight and minced. Wheat flour is sauteed in melted butter. The listed components are mixed with sour cream, bone broth, sugar, table salt, citric acid and CO₂-extract of bitter black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: invention allows to increase digestibility of prepared product.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of obtaining 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 chopping goose, 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 5-10 minutes to the windows boiling sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, table salt, black pepper and bay leaves, adding goose and chicken eggs, seasoning with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. Recipe collection dishes and culinary products for catering. - 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 for producing 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 a potato, blanching and chopping on a top of a beetroot, freezing and chopping greens on a spinning top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking until a double increase in mass and grinding on a top of beans, passing wheat flour in ghee, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight:

goose 156.25 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.

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 goose meat is 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 producing canned food for special purposes, which includes preparing the recipe components, boiling, peeling and chopping chicken eggs in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onions, cutting, blanching and chopping potatoes, blanching and chopping beets on a top, freezing and chopping greens on a top, freezing and chopping sorrel and spinach, chopping goose beef on a top, cooking to a double weight increase and chopping a gyroscope beans sautéing in ghee 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, sealing and sterilization at the following consumption of components, parts by weight:
goose 156.25 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 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000