RU2300234C1 - Method for production of special canned goods from lights and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes lights cutting, roasting in melt butter and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and pulping; garlic pulping; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, citric acid, and CO₂-extracts of black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned food based on offal for space nutrition.

A known method of producing a culinary dish "Lungs in a red main sauce with stewed cabbage", which includes preparing the recipe, cutting carrots, parsley and onions, rubbing garlic, pouring light into drinking water, adding carrots, parsley and onions, cooking until cooked , separating the lungs, cutting and frying them in melted fat, adding red main sauce, stewing for 15-20 minutes and adding garlic to obtain the main component, cutting and sautéing carrots in melted fat and, parsley and onion root, sautéing tomato puree and wheat flour, chopping fresh white cabbage, adding broth, vinegar, ghee and tomato puree to it, stewing until half-cooked, adding carrots, parsley root, onion, pepper and bay leaf , stewing until cooked, adding wheat flour, sugar and salt, bringing to a boil to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E. A collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.277).

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 the production of canned food “Lungs in red main sauce with stewed cabbage” involves preparing the recipe components, cutting, frying in ghee and grinding on the top of the lungs, chopping, freezing and grinding fresh white cabbage on the top, cutting, sautéing in ghee and chopping carrots, parsley and onions on a top, rubbing garlic, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar Ohm, sodium chloride, citric acid and CO ₂ -extracts of black pepper and bay leaf with obtaining sauce, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

lungs 501 cabbage 428.75 garlic 3 carrot 65-66.7 parsley root 30.9-31.4 onion 57.4-58.14 Wheat flour 19.8 melted butter 63 tomato paste in terms of 30% 33.3 sugar 19.5 salt 12 lemon acid 0.45 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.01 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 lungs are cut, fried in ghee and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. Next, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaf, the resulting mixture is Packed in aluminum tubes at the above component flow rate, 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.

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 amounted to 10.1 · 10 ⁴ for the experimental product and 7.9 · 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 the production of canned food for special purposes, which includes the preparation of recipe components, cutting, frying in ghee and chopping on a top of the lungs, chopping, freezing and chopping fresh white cabbage on a top, chopping, sautéing in ghee and chopping carrots, parsley and onion onions, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ -extracts per tsa of black bitter and bay leaves with obtaining sauce, packing the resulting mixture in aluminum tubes at the following component consumption, wt. hours: Lungs 501 Cabbage 428.75 Garlic 3 Carrot 65-66.7 Parsley root 30.9-31.4 Onion 57.4-58.14 Wheat flour 19.8 Melted butter 63 Tomato paste in terms of 30% 33.3 Sugar 19.5 Salt 12 Lemon acid 0.45 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.01 Bone broth Before the release of the target product 1000, sealing and sterilization.