RU2357513C1 - Method for manufacturing special-purpose canned summer borsch - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned first-course dishes for space feeding. The canned summer borsch production method includes cutting, browning in melted butter and mincing carrots and onion, cutting, blanching and mincing potatoes, vegetable marrows and parsley roots, freezing and mincing beetroot tops and greens, mincing goose meat, boiling till double increase in weight and mincing beans, mixing of the listed components with sour cream, bone broth, tomato paste, table salt, citric acid and CO₂-extracts of hot black pepper and bay leaf, packing of the obtained mixture in aluminium tubes, sealing and sterilising.

EFFECT: this allows manufacturing of new canned food for space feeding having higher digestibility as compared to similar culinary 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 "Summer Borsch", which includes preparing the recipe components, cutting and sautéing carrots and onions in cooking oil, boiling 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, onions, potatoes and leaves of beet tops, boiling until cooked, adding 5-10 minutes before the end of cooking the beet tops, zucchini, beans, parsley root, t mashed potatoes, vinegar, salt, black pepper and bay leaf, adding goose, seasoning with sour cream and sprinkling with greens to obtain 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 canned food “Borsch Summer” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping carrots and onions on top, cutting, blanching and chopping potatoes, zucchini and parsley root, freezing and grinding on top of beet tops and greens, grinding on top of goose, cooking to double the mass and grinding on top of beans, mixing the above components with sour cream, ostnym broth, tomato paste, 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 onion 23,4-23,7 zucchini 55 greenery 3.75 sour cream 10 tomato paste 30% 9.25 salt 10,2 lemon acid 0.12 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 carrots and onions 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 canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping carrots and onions on top, cutting, blanching and chopping potatoes, zucchini and parsley root, freezing and chopping beet tops and greens on top, grinding goose beef on top, cooking to double the mass and grinding bean on top, mixing the listed ingredients with sour cream, bone broth, tomato paste, cooked olyu, 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 onion 23,4-23,7 zucchini 55 greenery 3.75 sour cream 10 tomato paste 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.