Method for manufacturing canned food "vegetable soup" of special indication

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing poultry 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 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 method of obtaining cooking food "vegetable Soup", providing training prescription components, boiling, and separation from the broth and cut poultry, cutting, passerovannye in margarine carrots and onions, cut potatoes and herbs, chopping fresh cabbage, bring broth to a boil, the introduction of potatoes and cabbage, cooked until tender, introduction for 10-15 minutes before end of cooking carrots, onions, canned green peas, salt, black pepper bitter and Bay leaf, introduction poultry and greens and dressing sour cream with getting ready meals (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, p.64-72, 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 obtaining a canned product "vegetable Soup" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, blangero the W and grinding on top of potatoes, cutting, passerovannye in melted butter and grinding on top of carrots and onions, blanching and chopping on the top grain green peas, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components with bone broth, sour cream, 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:

the bird273,97-429,18
cabbage100
potatoes267-281,6
carrots50-51,28
onions48-48,62
corn green peas46
greens25
melted butter20
sour cream50
Sol10,6
CO2-extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
bone brothto output
the target product 1000

sealing and sterilisation.

The method is implemented as follows.

2-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 raw material. Minimum consumption of poultry corresponds to using the Turkey category I, and the maximum corresponds to using chicken. The consumption of other species of birds 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. For components of plant origin are given as intervals expenses cover their possible changes in the timing of storing the deposits 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 culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 6,4·104and for the control of product 4,3·104respectively.

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

A method of obtaining a canned product, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cutting, blanching and chopping on the top of the potatoes, cutting, passerovannye in melted butter and grinding on top of carrots and onions, blanching and chopping on the top grain green peas, cutting and grinding on the top poultry, grinding on top of greens, mixing the listed components is impressive with bone broth sour cream, 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:

The bird273,97-429,18
Cabbage100
Potatoes267-281,6
Carrots50-51,28
Onions48-48,62
Corn green peas46
Greens25
Melted butter20
Sour cream50
Sol10,6
CO2-Extract of black pepper bitter0,018
CO2-Bay leaf extract0,004
Bone brothTo the output of the target product 1000



 

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EFFECT: higher efficiency.

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