RU2288599C1 - Method for producing of special canned food "stewed pork with cabbage and apples" - 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 and freezing fresh cabbage and grinding in grinder; cutting and grinding in grinder pork and apples; mixing said components with bone soup, edible salt, CO₂-extracts of black bitter pepper, fragrant pepper and laurel leaf; 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 vegetable for space nutrition.

A known method of producing a culinary dish "Braised pork with cabbage and apples", which includes preparing the recipe components, cutting and sautéing onion in melted animal fat, chopping and grinding fresh white cabbage with table salt, cutting, beating and rubbing pork with salt and pepper, cutting apples, layering cabbage, pork, onions and apples, adding drinking water and stewing until cooked to produce the desired product (Collection of recipes for dishes and culinary products its foreign countries - St. Petersburg: Profession, 2001, p. 266-267).

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 special-purpose canned pork and cabbage and apple production method for preserves involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, chopping, freezing and chopping fresh white cabbage, cutting and chopping pork and apples on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of bitter black pepper, allspice and bay leaf, packaging the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

pork 441-554.6 melted butter thirty onion 72-72.9 cabbage 750 apples 101 salt 12 Bitter black pepper CO ₂ extract 0.05 CO ₂ extract of allspice 0.05 CO ₂ extract leafs 0.008 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. Prepared apples and pork are chopped and chopped in a spinning top. Next, the listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of bitter black pepper, allspice and bay leaves, 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. The minimum consumption of pork corresponds to the use of edged pork, and the maximum use of pork meat. The onion consumption indicated 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 was for the experimental product 14.1 · 10 ⁴ and for the control product 9 · 10 ^4, 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 melted butter and chopping onions in a spinning top, shredding, freezing and chopping fresh white cabbage in a spinning top, cutting and grinding pork and apples in a spinning top, mixing the listed components with bone broth , sodium chloride and CO ₂ extracts of bitter black pepper, allspice and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption in, parts by weight: Pork 441-554.6 Melted butter thirty Onion 72-72.9 Cabbage 750 The apples 101 Salt 12 CO ₂ - Black Bitter Pepper Extract 0.05 CO _{2 -} Extract of allspice 0.05 CO ₂ Bay leaf extract 0.008 Bone broth Before the release of the target product 1000 sealing and sterilization.