Method for manufacturing canned food "fried brains with cabbage" of special indication

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology for manufacturing canned food based upon by-products. The suggested canned food should be manufactured due to cutting, blanching and reducing upon a roller of fresh edible boletus, chopping, freezing and reducing upon a roller of new white cabbage followed by cutting, blanching and reducing parsley roots, blanching and reducing carrots upon a roller, reducing onions upon a roller. Brains should be breaded in wheat flour, fried in melted butter and reduced upon a roller. Then it is necessary to mix the above-mentioned components with bone broth, common salt, citric acid and CO2-extracts of hot black pepper and laurel leaf. One should then pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency.

 

The invention relates to the production technology of canned food-based products for space power,

A known method for the production of culinary dishes "Brains fried with cabbage stewed with fat", providing for the preparation of the recipe components, cutting carrots, parsley root and onions, fill, drain cold water, vinegar, carrots, parsley root and onions, cooking at a low boil for 5-10 minutes, adding salt, black pepper bitter and Bay leaf, cooking for 5-10 minutes, the brains Department, cutting, 're breading in wheat flour and frying in margarine with getting the main component, cutting and pripuskanie in meat broth with the addition of butter fresh cabbage with getting garnish, cut lemons and the formation of ready meals from the main component, and garnish lemons (Godunov LE Collection of recipes of dishes for catering - SPb.: ProFix, 2003, s, 266).

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 "Brains fried with cabbage" special purpose envisage which involves the preparation of recipe components, cutting, blanching and grinding on top of parsley root, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, grinding on top of onions, cutting, 're breading in wheat flour, frying in melted butter and grinding on the top of the brain, mixing the listed components with bone broth, lemon juice, 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:

brains692
wheat flour20
carrots20-20,51
parsley root16-16,26
onions20-20,26
cabbage612,5
melted butter60
lemon juice35
Sol12
CO2-extract of black pepper bitter0,02
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,

sealing and sterilisation.

The method implements the I as follows.

Prescription components prepared according to the traditional technology. Prepared parsley root, cut, blanched in hot water and crushed on top. Prepared carrots blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared onions shredded on top. Prepared brains cut, paneer in flour, fried in ghee and grind on the top. The following components are mixed with bone broth, lemon juice, 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 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 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.

Validation is suojaamista canned, 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 1,5·105and for the control of product 1,2·105accordingly,

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 recipe components, cutting, blanching and grinding on top of parsley root, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, grinding on top of onions, cutting, 're breading in wheat flour, frying in melted butter and grinding on the top of the brain, mixing the listed components with bone broth, lemon juice, 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:

Brains692
Wheat flour20
Carrots20-20,51
Parsley root16-16,26
Onions20-20,26
Cabbage612,5
Melted butter60
Lemon juice35
Sol12
CO2-Extract of black pepper bitter0,02
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

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3 ex

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