RU2357508C1 - "sorrel soup" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserve preparation method envisages the formulation ingredients being pre-processed as follows: chicken eggs are boiled, peeled and minced; onions are cut, sauteed in melted butter and minced; potatoes and parsley roots are sliced, blanched and minced; green onions and greens are frozen and minced; sorrel and spinage are frozen and chopped; goose meat is minced; wheat flour is sauteed. The above-mentioned ingredients are mixed with sour cream, bone broth; culinary salt and CO₂-extracts of hot black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: new canned space food features increased digestibility as compared to a similar dish.

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 cabbage soup", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and sautéing onions and green onions in margarine, stirring and rubbing sorrel and spinach, cutting potatoes, parsley and greens, cooking and chopping a goose, storing wheat flour, bringing the broth to a boil, laying potatoes in it, bringing to a boil, adding onions and green onions, sorrel and spinach, cooking for 15 minutes, adding parsley root, wheat flour, cook of boiled salt, black pepper and bay leaf, cooking for 5-10 minutes, adding goose and chicken eggs, dressing 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. 81-82).

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 "cabbage soup 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 onion in a top, cutting, blanching and grinding in a top potatoes and parsley root, freezing and chopping green onions and greens on a top, freezing and chopping sorrel and spinach, chopping goose meat on a top, stirring wheat flour, mixing pepper fused components with sour cream, bone broth, sodium chloride and

CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

goose 156.25 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green bunch 16.5 greenery 3.75 Wheat flour 10 adjacent 10 salt 10,2 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.

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. The prepared onion bunch is cut, sautéed in ghee and crushed in a spinning top. Prepared potatoes and parsley root are cut, blanched and chopped 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 goose meat is ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with sour cream, bone broth, 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 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 for producing 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 onions, cutting, blanching and chopping potatoes and parsley root, freezing and chopping tops of green onions and greens, freezing and chopping sorrel and spinach, grinding goose beef on top, passer wheat flour, mixing the listed components with sour cream, bone bone oxazolidinone, sodium chloride and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
goose 156.25 chicken eggs eleven melted butter 12 potatoes 96-101.25 parsley root 18.68-18.98 onion 17.55-17.78 sorrel 55 spinach 110 green onions 16.5 greenery 3.75 Wheat flour 10 sour cream 10 table salt 10,2 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.