RU2358500C1 - Production method of preserved food "tongue with sour cream sauce and horse-radish" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method is implemented by cutting, blanching and mincing of onions and parsley roots and onions. Carrots are blanched and strained, horseradish is blanched and minced. Sweet peas and greens are frozen and minced. Tongue is minced. Wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with sour cream, culinary salt, citric acid and CO₂-extracts of hot black pepper and bay leaf. Prepared mixture is packed in aluminium tubes at certain ratio of components, sealed and sterilised.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

There is a method of developing a culinary dish "Boiled tongue with sour cream with horseradish", which includes preparing recipes, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until done, adding in 15 -20 minutes before the end of cooking salt and black bitter pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled sugar peas, pouring sour cream with horseradish and Ukrainian sauce eating greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - St. Petersburg: ProfiKS, 2003, p.245).

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 special-purpose canning method “Tongue with Sour Cream with Horseradish” provides for the preparation of recipe components, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and chopping on a horseradish top, freezing and chopping on a spinning top of sugar peas and greens, grinding on the top of a tongue, sautéing wheat flour in ghee, mixing the listed components with sour cream, sodium chloride, citric acid and that CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 sugar peas 316.8 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 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 parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. The prepared horseradish is blanched and ground in a spinning top. Prepared sugar peas and greens are frozen, sugar peas preferably slow, and greens preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, 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 sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. 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 tab 200 kg per 1 ton of the target product. 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 12 · 10 ⁴ for the experimental product and 7.3 · 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 prescription ingredients, cutting, blanching and rubbing parsley and onion root, blanching and rubbing carrots, blanching and grinding horseradish on top, freezing and grinding on top of sugar peas and greens, grinding on top of tongue, in wheat flour ghee, mixing the listed components with sour cream, sodium chloride, citric acid and CO ₂ -extracts of black pepper and bay leaf, fas a sample of the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight:
language 224-234 melted butter thirty carrot 11.7-12 parsley root 9.96-10.12 onion 11.7-11.85 horseradish 49.8-50.6 sugar peas 316.8 greenery 10 Wheat flour 8 salt 11.6 lemon acid 1,5 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 sour cream before the release of the target product 1000