Method for production of special canned goods

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; onion, carrot and roots of parsley and celery cutting, roasting in melt butter, and chopping; duck and salt cucumber cutting and chopping. Abovementioned components are blended with cucumber pickle, table salt, black pepper, bay leaf, and bone broth. 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 technology of production of canned first dining for space power.

A known method for the production of culinary dishes "Pickle home", providing for the preparation of the recipe components, cutting, passerovannye butter carrots, onions and roots of parsley and celery, cut and pripuskanie pickles, chopping fresh cabbage, cut, duck and potato, fill duck 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 Book about tasty and healthy food - M.: EKSMO-Press, 2001, s).

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 "Pickle home" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cutting,blanching and grinding on top of potatoes, cutting, passerovannye in melted butter and grinding on top of carrots, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, salt, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

duck274,72
cabbage30,62
potatoes64-67,5
carrots8,77-9
onionsof 11.7 and 11.8
parsley root14-14,23
celery root4,67-4,74
pickles27,27
melted butterthe 5.7
cucumber pickle30
Sol4
black pepper bitter0,2
Bay leaf0,2
bone brothbefore the release of the target
product 1000,

sealing and sterilisation.

Prescription components prepared according to the traditional technology. Prepared fresh the Yu cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared the potatoes are cut, blanched in hot water and crushed on top. Prepared carrots, onions and parsley root and celery cut, passer in melted butter and crushed on top. Prepared pickles and duck cut and milled on the top. The following components are mixed with cucumber brine, salt, black pepper bitter, Bay leaf and bone broth, 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. 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 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 organisms is as Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 7,6·104and for the control of product 4,4·104respectively.

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, 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, onions and roots of parsley and celery, cutting and grinding on top of a duck and pickled cucumbers, mixing the listed components with cucumber brine, salt, black pepper bitter, Bay leaf and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Duck274,72
Cabbage30,62
Potatoes64-67,5
carrots8,77-9
Onionsof 11.7 and 11.8
Parsley root14-14,23
Celery root4,67-4,74
Pickles27,27
Melted butterthe 5.7
Cucumber pickle30
Salt4
Black pepper bitter0,2
Bay leaf0,2
Bone brothTo the output of the target product 1000,

sealing and sterilisation.



 

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EFFECT: higher efficiency.

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FIELD: food industry.

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EFFECT: higher efficiency.

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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.

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EFFECT: canned goods of increased digestion value.

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EFFECT: higher efficiency.

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EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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