RU2289285C1 - Method for production of special canned goods - Google Patents

Abstract

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

SUBSTANCE: claimed method includes desiccated mushroom boiling, separation from broth and chopping; onion and carrot cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; wheat flout roasting; beef cutting and chopping. Abovementioned components are blended with tomato paste, citric acid, table salt, black pepper 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.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Boyar cabbage soup", which includes preparing the recipe components, cutting and frying beef, soaking and cooking dried porcini mushrooms with their separation from the broth and cutting, stewing sauerkraut in mushroom broth with the addition of tomato puree, cutting and sautéing margarine of carrots and onions, mixing beef, cabbage, carrots, onions and mushroom broth, bringing to a boil, adding sautéed wheat flour, table salt and spices and cooking until ready Nost (Collection of recipes of dishes and culinary products of peoples of Russia -. SPb .: ProFIX, 2003, s.57-58).

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 in that the method for the production of canned soup "Boyar soup" for special purposes involves the preparation of recipe components, boiling, separation from the broth and grinding dried porcini mushrooms on top, cutting, sautéing in ghee and chopping carrots and onions, cutting, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, cutting and chopping beef on a top, mixing the above components with tomato paste, citric acid, with faithful salt, bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

beef 160.5-165.15 ghee 13.5 dried porcini mushrooms 6 cabbage 214.5 carrot 37.5-38.1 onion 36-36.45 tomato paste 30% 10 lemon acid 0.225 salt 10.6 black pepper 0.4 Bay leaf 0.1 mushroom 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 dried porcini mushrooms are boiled, separated from the broth and ground in a spinning top. Prepared carrots and onions are chopped, 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 wheat flour passer. Prepared beef is cut and ground in a spinning top. Further, the listed components are mixed with tomato paste, citric acid, sodium chloride, bitter black pepper 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 mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum use of meat of category II. 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. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half-year, and the 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 a pilot product of 7.9 · 10 ⁴ and for the control product of 5.5 · 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, boiling, separating dried porcini mushrooms from the broth and chopping them in a spinning top, chopping them in melted butter and chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, Passing wheat flour, cutting and chopping beef on top, mixing the listed ingredients with tomato paste, citric acid, sodium chloride, bitter black pepper and laurel sheet, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Beef 160.5-165.15 Ghee 13.5 Dried porcini mushrooms 6 Cabbage 214.5 Carrot 37.5-38.1 Onion 36-36.45 Tomato Paste 30% 10 Lemon acid 0.225 Salt 10.6 Black bitter pepper 0.4 Bay leaf 0.1 Mushroom broth Before the release of the target product 1000 sealing and sterilization.