Method for production of special canned goods

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

SUBSTANCE: claimed method includes formula component preparation, namely blanching of sturgeon heads, separation thereof from broth, handling to produce meat and cartilages, combining of cartilages with broth, boiling up to full cartilage softening and separation thereof from broth; meat and cartilage chopping; fresh white cabbage shredding, freezing, and chopping; onion and carrot cutting, roasting in melt butter, and chopping; wheat flour roasting. Abovementioned components are blended with tomato paste, sugar, table salt, black pepper, pimento, clove, cinnamon, 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.

 

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

A known method for the production of culinary dishes "fish Solyanka", providing training prescription of components boiling goals of sturgeon fishes in the water and separated from the broth of their ends with the separation of meat from the cartilage, boiling cartilage in broth until tender and separation from the broth, grinding meat and cartilage, chopping and blanching fresh cabbage, cut, passerovannye in vegetable oil onions and carrots, stewing in a broth of cabbage, add carrots, onions, wheat flour, sugar, salt, tomato paste, vegetable oil, black pepper bitter, allspice, cloves, cinnamon and Bay leaf and mix all these ingredients in the prescription ratio to obtain the desired product (Collection of recipes fish products and canned goods. - SPb.: Gidrometeoizdat, 2000, p.32-34).

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 food "fish Solyanka" special purpose provides for the preparation of recipe components, pripuskanie g the fishing of sturgeon, their separation from the broth, cutting meat and cartilage, the Association of cartilage with broth, cooking until tender cartilage and their separation from the broth, grinding on top of meat and cartilage, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots and onions, passerovannye wheat flour, mixing the listed components with tomato paste, sugar, salt, black pepper bitter, allspice, cloves, cinnamon and Bay leaf, packing the mixture into aluminum tubes with the following components flow, parts by weight:

head sturgeon928
cabbage676
carrots83,5 is 86.6
onions58-59,1
wheat flour6,1
melted butter10,6
tomato paste 30%10,2
sugar24,4
Sol10,2
black pepper bitter0,51
allspice0,51
carnation0,51
cinnamon0,21
Laurel whether the t 0,31
brothto the output of the target product 1000

sealing and sterilisation.

Prescription components prepared according to the traditional technology. Prepared by the head of sturgeon turns up, separating from the resulting broth and cut into the meat and cartilage. Cartilage combine with the broth, cook until they soften and are separated from the broth. Meat and cartilage is crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared carrots and onions are cut, passer in melted butter and crushed on top. Prepared wheat flour passer. The following components are mixed with tomato paste, sugar, salt, black pepper bitter, allspice, cloves, cinnamon 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 the broth is given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components rastitelnojadnye 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 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 8,7·104and for the control of product 6,7·104respectively.

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

Method of production of canned special purpose, providing training prescription components, pripuskanie goals sturgeon, their separation from the broth, cutting meat and cartilage, the Association of cartilage with broth, cooking until tender cartilage and their separation from the broth, grinding on top of meat and cartilage, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots and onions, PA is sterowanie wheat flour, mixing these components with tomato paste, sugar, salt, black pepper bitter, allspice, cloves, cinnamon and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Head sturgeon928
Cabbage676
Carrots83,5 is 86.6
Onions58-59,1
Wheat flour6,1
Melted butter10,6
Tomato paste in terms of 30%10,2
Sugar24,4
Salt10,2
Black pepper bitter0,51
Allspice0,51
Carnation0,51
Cinnamon0,21
Bay leaf0,31
BrothTo the output of the target product 1000

sealing and sterilisation.



 

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food due to preparing necessary components due to cutting, heating in melted butter and grating the carrots, white culinary roots and onions; chopping and freezing new white cabbage; cutting fish filet and heating wheat flour, cutting and blanching fresh meadow mushrooms. Then it is necessary to mix the cabbage and meadow mushrooms at oxygen-free access to obtain the garnish. Then it is necessary to mix carrots, white culinary roots and onions, wheat flour, tomato paste on conversion to 30%-one, fish broth, sugar, common salt, citric acid, hot black pepper and laurel leaf to obtain the gravy. After that, one should fulfill packing procedures to pack fish filet, garnish and gravy into certain packaging followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied in weight portions. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with manufacturing fish-vegetable canned food for cosmic nutrition. The suggested canned food should be prepared due to cutting, freezing and reducing new white cabbage upon a roller, blanching fresh edible boletus and reducing them upon a roller and, also, cutting white culinary roots followed by their blanching and grating, cutting and reducing skinned fish filet and onions upon a roller followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with melted butter, dry white wine, fish broth, common salt and citric acid and CO2-extracts of lemon peel, hot black pepper and laurel leaf. After that, one should fulfill packing procedures to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition. The method in question deals with preparing all necessary components: the suggested canned food should be prepared due to cutting, heating in melted butter and reducing upon a roller carrots, parsley root and onions; cutting, blanching potatoes and the Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller, and, also, boiling, shelling and reducing hen eggs upon a roller followed by cutting the gourd to reduce it upon a roller, too. Skinned fish filet and greens should be reduced upon a roller. Garlic should be grated followed by heating wheat flour in melted butter. Then one should mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and citric acid and CO2-extracts of hot black pepper and laurel leaf. After that, one should pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The mixture obtained contains components at their preset expenditure in weight%. This enables to obtain new canned food being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: food industry.

SUBSTANCE: the innovation in question deals with the technology for manufacturing fish-vegetable canned food for cosmic nutrition due to preparing necessary components due to cutting, heating in melted butter and reducing the carrots, the parsley root and the onions upon a roller; cutting, blanching and reducing potatoes and Swedish turnip upon a roller; chopping, freezing new white cabbage and reducing it upon a roller; cutting and reducing marrows upon a roller; cutting skinned fish filet and reducing it upon a roller, heating wheat flour and grating the garlic. Then it is necessary to mix the above-mentioned components with tomato paste on conversion to 30%-one, fish broth, sugar, common salt and CO2-extracts of hot black pepper and laurel leaf. After that, one should fulfill packing procedures into aluminum tubes followed by sealing and sterilization. The obtained canned food should be prepared at preset expenditure of components applied. This enables to obtain new canned food for cosmic nutrition being of higher digestibility against analogous culinary dishes.

EFFECT: higher efficiency.

FIELD: canned food industry.

SUBSTANCE: method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

EFFECT: improved consumer properties and increased prophylactic, anti-diabetic, anti-sclerotic, mild anti-narcotic effect produced by said product.

3 cl, 3 ex

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