Method for production of canned soup

FIELD: production of meat-and-vegetable canned goods.

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding and freezing, potato cutting and blanching; cutting of onion and parsley and celery roots followed by roasting thereof in melt butter; cutting of goose pluck, mutton and salt cucumber. Abovementioned components are blended in oxygen-free atmosphere with cucumber pickle, black pepper and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the technology of production of canned concentrates first dining.

A known method for the production of culinary dishes "Pickle of goose giblets", providing training recipe components, cutting, passerovannye butter carrots, onions and roots of parsley and celery, cut and pripuskanie pickles, chopping fresh cabbage, cut mutton, goose giblets and potatoes, fill, lamb and goose giblets drinking water, cooking until tender, add the cabbage, bring to the boil, add the potatoes, cooking for 5-7 minutes, adding passerovannym vegetables and pickles, cooking until tender, introduction for 5-10 minutes before end of cooking salt, pepper and Bay leaf and add cucumber brine to obtain the target product (I.E. Sepulchral, the Book about tasty and healthy food - M.: EKSMO-Press, 2001, s-116).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned "Pickle of goose giblets envisages preparation of recipe components, chopping and freezing of fresh cabbage, cut, blanchetown the potatoes, cutting and passerovannye in melted butter carrots, onions and roots of parsley and celery, cut goose giblets, mutton and pickles, mixing the listed components without oxygen access with cucumber brine, salt, black pepper bitter and Bay leaf, packing the mixture and bone broth the next time the flow of components, parts by weight:

goose giblets110
lamb107,91-118,11
cabbage61,25
potatoes128-135
carrots15,55-18
onions23,4-23,7
parsley root28,01-28,46
celery root9,34-9,49
pickles54,5
melted butter11,5
cucumber pickle60
Sol10
black pepper bitter0,4
Bay leaf0,4
bone brothto the output of the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Components of the prescription prepare p the traditional technology. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Prepared potatoes are cut and blanched in hot water. Prepared carrots, onions and parsley root and celery cut and passer in melted butter. Prepared pickles, goose giblets and mutton. The following components are mixed without oxygen access with cucumber brine, salt, black pepper bitter and Bay leaf, pack up the mixture and bone broth in the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of mutton corresponds to using meat category I, and the maximum corresponds to using meat category II. For components of plant origin are given as intervals expenses cover their possible change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to GOST 18316.

Check digestibility of canned received on proposed is th way and cooking meals for the closest analogue was carried out by making the first lunch of canned food in their breeding drinking water in the ratio 1:1 and cultivating their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 7·104and for the control of product 4,1·104respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training prescription components, chopping and freezing of fresh cabbage, cutting and blanching potatoes, cutting, passerovannye in melted butter carrots, onions and roots of parsley and celery, cut goose giblets, mutton and pickles, mixing the listed components without oxygen access with cucumber brine, salt, black pepper bitter and Bay leaf, packing the mixture and bone broth the next time the flow of components, parts by weight:

Goose giblets110
Lamb107,91-118,11
Cabbage 61,25
Potatoes128-135
Carrots15,55-18
Onions23,4-23,7
Parsley root28,01-28,46
Celery root9,34-9,49
Pickles54,5
Melted butter11,5
Cucumber pickle60
Sol10
Black pepper bitter0,4
Bay leaf0,4
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

FIELD: food-processing, microbiological and chemical industry, in particular, removal of liquid or frozen agent from product, more particular, sublimation concentration and drying of frozen solutions or suspensions, sublimation drying of frozen food products, and also concentration or drying of liquid solutions and suspensions.

SUBSTANCE: method involves providing reaction of product with absorbing solution in vacuumizer by mass exchange through gaseous phase; providing heating of product to be dried using absorption heat of vapors of agent to be removed, said absorption being provided by means of absorbing solution and said heat being transmitted through heat transmitting device or through heat conducting walls which separate product to be dried from absorbing solution. In order to heat said product, heat of condensation vapors of agent removable from absorbing solution during regeneration thereof may be also utilized. Freezing of product and keeping of temperature mode in drying chamber are provided by means of refrigerating unit. Utilization of absorbing solution for creating hydraulic gates in processing pipelines provides for increased pressurization of vacuumizer and reduced loading of vacuum pump.

EFFECT: reduced consumption of power for sublimation or evaporation of agent to be removed from product by drying procedure.

13 cl, 4 dwg

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

SUBSTANCE: claimed method includes pork cutting and chopping; gardenstuff chopping; fresh white cabbage shredding, freezing, and chopping; onion, carrot, and parsley cutting, roasting in melt butter, and chopping thereof; cooking and chopping of pearlbarley. Abovementioned components are blended with tomato paste, bone broth, sour cream, citric acid, and table salt. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes potato cutting, blanching and chopping; fresh white cabbage shredding, freezing, and chopping; onion cutting, roasting in melt butter, and chopping thereof; sausage cutting and chopping; wheat flour roasting. Abovementioned components are blended with dry white vine, bone broth, citric acid, sugar, table salt, CO-extract from pyrolysis wood, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; potato cutting, blanching, and chopping; cutting, roasting in melt butter, and chopping of carrot, onion, parsley and celery roots; cutting and chopping of goose offal, mutton and salt cucumber. Abovementioned components are blended with bone broth, cucumber pickle, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; chopping of pork and spec; chopping of onion and gardenstuff; carrot blanching and chopping; parsley root cutting, blanching and chopping. Abovementioned components are blended with table salt, bone broth, CO2-extract from pyrolysis wood, pimento, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; chopping of sausage, hum, salt cucumber, and parsley green. Abovementioned components are blended with tomato paste, bone broth, citric acid, table salt, CO2-extract from pyrolysis wood, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes fresh white cabbage shredding, freezing, and chopping; onion and carrot cutting, roasting in melt butter, and chopping thereof; chopping of sheat-fish fillet and parsley green. Abovementioned components are blended with tomato paste, fish broth, citric acid, ethanol, table salt, chilly pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes pork chopping; gumbo blanching and pulping; shredding, freezing, and chopping of fresh white cabbage, shallot; batata cutting, blanching and chopping. Abovementioned components are blended with bone broth, table salt, and black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes onion and carrot cutting, roasting in melt butter, and chopping; potato blanching and chopping; fresh white cabbage shredding, freezing, and chopping; marrow cutting and chopping; chopping of scallop fillet and parsley green; blanching and chopping of green peas. Abovementioned components are blended with tomato paste, table salt, black pepper, drinking water, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes beet and carrot chopping; blanching and chopping of white roots; onion cutting, roasting in melt butter with wheat flour followed by chopping thereof; fresh white cabbage shredding, freezing, and chopping; chopping of ordinary fish and gardenstuff. Abovementioned components are blended with fish broth, table salt, black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of fast instant beverage for yang sportsmen.

SUBSTANCE: claimed composition contains biosorbent based on cells of inactivated wine yeast, dogrose syrup as stabilizer and cereal malt flour un the next component ratio (mass %): biosorbent 13.00-20.00; dogrose syrup 5.00-10.00: and balance: cereal malt flour. Said composition contains optimal amount of essential amino acids, minerals, vitamins, minerals and carbohydrates of high quality.

EFFECT: composition for activation of protein and electrolyte metabolism and improving of non-specific resistance.

3 tbl, 2 ex

FIELD: biotechnology, in particular strain of probiotic microorganism and probiotic composition.

SUBSTANCE: invention relates to composition for normalization of gastrointestinal tract physiological activity containing specific strain Escherichia coli BU-230-98 as active ingredient or therapeutically effective amount of bacteria of said strain in combination with at least one volatile fraction of plant extract. Probiotic composition is obtained by suspending of therapeutically effective amount of bacteria of strain E.coli BU-230-98 in volatile fraction of plant extract, obtained by water extraction. Abovementioned volatile fraction is obtained by steam distillation of said plant extract under pressure lower atmospheric one and at bath temperature of at most 38°C. Strain Escherichia coli BU-230-98 is cultured on broth up to optical density of 15-30 at 650 nm that is adequate to concentration of 1010-1011 CFU/ml. Foodstuff contains at least one product obtained from milk and includes bacteria of abovementioned strain E.coli.

EFFECT: effective composition for treatment and prophylaxis of various gastrointestinal disorders, weight increment and immunostimulation for mammalian and poultry.

44 cl, 1 dwg, 4 tbl, 24 ex

FIELD: production of biologically active compounds useful in producing of biologically active food supplements, functional foodstuffs, feed additives for prophylaxis of selenium failure in human and animals.

SUBSTANCE: bioactive substance selenopyran has antioxidant, antiatherogenic, detoxifying, hypolipidemic, immunomodulating and other properties, as well as anabolic effect. Method for production thereof includes providing of 9-phenyl-symmetric octahydroxanthene slurry in ice acetic acid. Then slurry is saturated in inert atmosphere with hydrogen chloride for 15 min and further with mixture of hydrogen selenide and hydrogen chloride for 15 min. Then hydrogen selenide is passed for 2 hours. Preferable temperature of aqueous solution is 20-50°C, and total hydrogen selenide consumption is 2.3-2.3 l. After dissolving of 9-phenyl-symmetric octahydroxanthene acetic anhydride is introduced into reaction mixture and saturation with hydrogen selenide is carried out. Precipitated crystal deposit is filtered and recrystallized from acetone with filtration of hot solution through filter to produce selenopyran with yield up to 92-96 %; purity of at least 92.2 % and selenium content in target product of 23.2-24.0 %.

EFFECT: effective and accelerated method for bioactive selenopyran production with increased yield.

13 cl, 5 tbl, 11 ex

FIELD: food processing industry, in particular production of canned infant formula.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely scallop muscle cooking in water followed by separation thereof from obtained broth; carrot blanching and cutting; potatoes cutting and blanching; onion cutting and roasting thereof in milk butter; grinding in grinder of scallop muscle, potatoes, carrot, onion together with butter, cabbage, parsley green, and green peas. Separated broth and salt are introduced in obtained mass and mixture is pre-packed in specific component ratio.

EFFECT: canned goods of increased digestion value.

FIELD: production of dry nutrition formula for schoolchild.

SUBSTANCE: claimed product is produced by formula component preparation, namely onion cutting, carrot blanching and cutting, drying and blending with table salt. As additional components skinned fish fillet, pumpkin, and maize grain are used which after preparation are blanched and ground in chopper, as well as milk butter which is melted after preparation. Carrot and onion are ground in chopper before blending, ground components are blended with milk butter, water and table salt, followed by homogenizing and forming. Formed mixture is dried by freeze-drying. All component are used in specific ratio.

EFFECT: ready for use target product.

FIELD: production of dry nutrition formula for schoolchild.

SUBSTANCE: claimed product is produced by formula component preparation, namely onion cutting, carrot blanching and cutting, drying and blending with table salt. As additional components skinned fish fillet, cauliflower, beet, and wheat grain are used which after preparation are blanched and ground in chopper, as well as milk butter which is melted after preparation. Carrot and onion are ground in chopper before blending, ground components are blended with milk butter, water and table salt, followed by homogenizing and forming. Formed mixture is dried by freeze-drying. All component are used in specific ratio.

EFFECT: ready for use target product.

FIELD: food processing industry, in particular production of canned infant formula.

SUBSTANCE: claimed canned goods are produced by formula component preparation, namely shredding of fresh white cabbage followed by freezing thereof; carrot cutting; beef grinding in chopper. Said components are cooked, blended in oxygen-free atmosphere and cooked in drinking water up to mass increasing by 150 %, washed, ground, and pulped. Tomato puree, sugar and salt are blended in boiling water and added together with vegetable oil into pulped mass followed by homogenizing thereof. Mixture is pre-packed in specific component ratio.

EFFECT: canned goods of increased digestion value.

FIELD: production of canned goods for nutrition of infants up to 1.5 years old.

SUBSTANCE: claimed method includes formula component preparation, namely beef cooking in water followed separation thereof from broth, potatoes cutting, carrot cutting, blanching and cooling, onion cutting followed by roasting thereof in milk butter; shredding and freezing of fresh white cabbage, parsley green grinding in chopper; bone broth cooking followed by blending thereof with separated beef broth and salt to produce filling. Beef, potato, carrot, onion, green pea, cabbage, milk butter, and parsley green are blended at temperature of at least 60°C and pre-packed together with filling in specific component ratio.

EFFECT: canned goods of increased digestion value.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology to manufacture food products for schoolchildren. It is necessary to prepare formula components: cutting onions, blanching and cutting carrots, drying and mixing with common salt. Also, it is necessary to apply skin-free fish filet, trepangs, fresh white cabbage and triticale groats which should be blanched and reduced in a crusher and, also, butter which should be further melted after preparation. Carrots and onions should be reduced in a crusher before mixing. Being reduced in a crusher the components should be mixed with butter, water and common salt to be further homogenized and formed. The formed mixture should be freeze-dried. Components should be applied at a certain expenditure. This enables to obtain the target product to be eaten in its natural form.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology to manufacture food products for schoolchildren. It is necessary to prepare formula components: cutting onions, blanching and cutting carrots, drying and mixing with common salt. Also, it is necessary to apply skin-free fish filet, gourd, apples, cherry plum and oats cereals which should be blanched and reduced in a crusher and, also, butter which should be further melted after preparation and CO2-extracts of bitter black pepper and pyrolysis wood. Carrots and onions should be reduced in a crusher before mixing. Being reduced in a crusher the components should be mixed with butter, CO2-extracts of bitter black pepper and pyrolysis wood, water and common salt to be further homogenized and formed. The formed mixture should be freeze-dried. Components should be applied at a certain expenditure. This enables to obtain the target product to be eaten in its natural form.

EFFECT: higher efficiency.

FIELD: food-processing industry, in particular, production of gerodietary food.

SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio.

EFFECT: wider range of gerodietary products.

Up!