RU2359528C1 - Method for manufacturing special-purpose "green beet-root and cabbage soup" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned first-course dishes for space feeding. The production method of special-purpose "Green beet-root and cabbage soup" preserves 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 beet-roots, freezing and mincing greens, freezing and chopping sorrel and spinage, mincing hog products, boiling till double weight increase and mincing beans, browning in melted butter wheat flour, mixing the listed components with sour cream, bone broth, sugar, table salt, citric acid and CO₂-extract of black bitter pepper and bay leaf, packing the obtained mixture and bone broth, sealing and sterilising.

EFFECT: obtaining new canned food with improved 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 preparing 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 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 onion roots in it, cooking until done, adding 5-10 minutes before 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 herbs to get the finished dish (Godunova L .E. Collection of recipes for dishes and culinary products for public catering enterprises. - 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 special-purpose canned borsch cooking 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 on a top of greens, freezing and chopping sorrel and spinach, chopping on a top of a pig awns, cooked to a twofold increase in mass and grinding beans for gyroscope, in ghee sautéing 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 obtained mixtures in aluminum tubes at the following component consumption, parts by weight:

smoked meat 62.5 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 9.69 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 pigs are 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 preparing 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 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, chopping pigs in a top, boiling to double the mass and grinding bean tops, 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 black bitter pepper and bay leaf, packing the resulting mixture and aluminum tubes at the next consumption of components wt.h .:
smoked meat 62.5 chicken eggs eleven melted butter 10 beet 73.16-76.11 potatoes 76.8-81 beans 21.16 carrot 24,4-24 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 9.69 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,
sealing and sterilization.