RU2357523C1 - Method for manufacturing special-purpose "green beet-root and cabbage soup" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes boiling, peeling and mincing chicken eggs, cutting, browning in melted butter and mincing carrots, parsley roots and onions, cutting, blanching and mincing potatoes, blanching and mincing beetroots, freezing and mincing greens, freezing and chopping sorrel and spinage. Pork is cut and chopped, beans are boiled till double increase in weight and minced. Wheat flour is sauteed in melted butter. Listed components are mixed with sour cream, bone broth, table salt and CO₂-extract of bitter black pepper, bay leaf and pyrolised wood. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: proposed method allows manufacturing of canned food for space meals with increased digestibility.

Description

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

A known method of developing a culinary dish "Green Borsch", which includes preparing the recipe components, sprinkling sorrel and spinach in the broth and rubbing carrots, parsley and onions in cooking oil, cooking, peeling and cutting chicken eggs and beets, cooking and cutting pig meat, boiling beans, cutting potatoes and greens, sautéing wheat flour in cooking oil, bringing the broth to a boil, laying potatoes, carrots, parsley and onions in it, cooking until done, adding in 5-10 inut until the end of cooking sorrel, spinach, beans, beets, wheat flour, vinegar, sugar, salt, black pepper and bay leaves, adding pigs and chicken eggs, dressing with sour cream and sprinkling with greens to get the finished dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering establishments. - St. Petersburg: 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 in that a special-purpose canned borsch green production method 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 beet, freezing and chopping a top of greens, freezing and chopping sorrel and spinach, cutting and chopping on a top of pork, cooking until double weight gain and grinding on a top of beans, passing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, salt, citric acid and CO ₂ extracts of bitter black pepper, bay leaf and wood pyrolysis, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 60.24-75.76 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 CO ₂ pyrolysis wood 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 pork is cut and 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 bitter black pepper, bay leaf and pyrolysis wood. 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 carrots, parsley root 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, cutting and chopping pork on a top, cooking to double the mass and chopping bean spinning, sautéing wheat flour in melted butter, mixing the listed components with sour cream, bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of bitter black pepper, bay leaf and pyrolysis wood, packing the resulting mixture in aluminum tubes with the following consumption of components, parts by weight:
pork 60.24-75.76 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 CO ₂ pyrolysis wood extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.