RU2288596C1 - Method for producing of special canned food "stomach with cabbage" - Google Patents

Abstract

FIELD: production of meat-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting bulb onion and slightly frying in melted butter; grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; cutting and grinding in grinder beef stomach; grinding dill greens in grinder; mixing said components with bone soup, tomato paste, black bitter pepper, fragrant pepper, laurel leaf and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned food.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Stomach with cabbage", which includes preparing the recipe components, boiling chopped onions and stomach for an hour, separating the latter and cutting, chopping fresh white cabbage, adding it to the broth, introducing tomato puree, dry dill, pepper and table salt, stewing until ready and the introduction of the stomach with obtaining the target product (Zubarev ND, Russian cuisine - M .: Veche, 2003, p.90-91).

The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned food “Stomach with cabbage” for special purposes involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting and grinding on a top beef stomach, chopping dill greens on a top, mixing the listed components with tomato paste, bone broth, bitter black pepper, allspice, bay leaf and pov ennoy salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef stomach 450 cabbage 551.3 onion 11.8-11.9 dill greens 12.5 tomato paste in terms of 30% 10.1 melted butter 10 black pepper 0.8 allspice 0.4 Bay leaf 0.2 salt 11.6 bone broth before the release of the target product 1000

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. The prepared beef stomach is cut and ground in a spinning top. Prepared dill greens are crushed in a spinning top. Further, the listed components are mixed with tomato paste, bone broth, black pepper, allspice, bay leaf and table salt, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 12.3 · 10 ⁴ for the experimental product and 8.8 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and chopping onion on a spinning top, chopping, freezing and chopping fresh white cabbage on a spinning top, cutting and chopping beef stomach on a spinning top, chopping dill on a spinning top, the listed components with tomato paste, bone broth, bitter black pepper, allspice, bay leaf and table salt, packing the resulting mixture in aluminum next a decreasing flow components pbw .: Beef stomach 450 Cabbage 551.3 Onion 11.8-11.9 Dill greens 12.5 Tomato paste in terms of 30% 10.1 Melted butter 10 Black bitter pepper 0.8 Allspice 0.4 Bay leaf 0.2 Salt 11.6 Bone broth Before the release of the target product 1000 sealing and sterilization.