Method for manufacturing canned food "soup krestyansky with grains" of special indication

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes and turnip upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root and onions upon a roller; boiling up to semi-finished condition; reducing the grains upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food for cosmic nutrition being of increased digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

 

The invention relates to the technology of production of canned first dining for space power.

A known method for the production of culinary dishes "peasant Soup with barley", providing training prescription components, boiling, and separation from the broth and cut of meat, cooking grits until soft, cut, passerovannye in melted fat carrot, parsley root and onions, cut tomatoes, fresh cabbage, potatoes, turnips and greens, bring broth to a boil, the introduction of cereals, cabbage, potatoes, and turnips, cooked until tender, introduction for 10-15 minutes before end of cooking tomatoes, carrots, parsley root and onions, introduction 5-10 minutes before the end of cooking salt, black pepper bitter and Bay leaf, the introduction of meat and greens and dressing sour cream with getting ready meals (Godunov LE, a Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 87-88).

The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned "peasant Soup with barley" special purpose provides for the preparation of formulations of the s component, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

0,016
meat120,48-157,48
cabbage200
potatoes107-112,85
croup40
turnips40-41,61
carrots25-25,64
parsley root13-13,21
onions48-48,62
greens25
melted butter20
tomato paste 30%16
sour cream30
Sol10,6
CO2-extract of black pepper bitter
CO2-Bay leaf extract0,004
bone brothto output
the target product 1000

sealing and sterilisation.

The method is implemented as follows.

Components of the prescription prepared by traditional technology, Prepared potatoes and turnips cut, blanched in hot water and crushed on top. Prepared fresh cabbage cut, frozen and crushed on top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on top. Prepared cereals, such as barley, oat, wheat, barley, millet or rice, cook until soft in water and milled on the top. Prepared meat cut and milled on the top. Prepared greens shredded on top. The following components are mixed with bone broth, sour cream, tomato paste, salt and CO2-extracts of black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at 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 cheese who I am. Minimum consumption of meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 100 kg per 1 t of the target product. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. 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 the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by and cultivation on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 7,4·104and for the control of product 5,6·104respectively.

Thus, the proposed method allows to get new cans for the space the civil power, with increased digestibility compared to the same culinary dish.

Method of production of canned special purpose, providing training recipe components, cutting, blanching and grinding on top of potatoes and turnips, cutting, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, cooking until soft and grinding on top of cereals, cutting and grinding on top of meat, grinding on top of greens, mixing the listed components with bone broth, sour cream, tomato paste, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

td align="left"> Melted butter
Meat120,48-157,48
Cabbage200
Potatoes107-112,85
Croup40
Turnips40-41,61
Carrots25-25,64
Parsley root13-13,21
Onions48-48,62
Greens25
20
Tomato paste 30%16
Sour cream30
Sol10,6
CO2-Extract of black pepper bitter0,016
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000



 

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