RU2289969C1 - 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 beet blanching and chopping, fresh white cabbage shredding, freezing, and chopping; onion, carrot and parsley roots cutting, roasting in melt butter, and chopping; garlic pulping, cutting and chopping of speck, pork, beef and sausage; gardenstuff chopping. Abovementioned components are blended with tomato paste, sour cream, citric acid sugar, table salt, black pepper, bay leaf, and bone broth. Obtained mixture is pre-packed in aluminum tubes, 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 "Moscow Borsch", which includes cutting and cooking smoked pork, beef and boiled-smoked ham and their separation from the broth, chopping fresh cabbage, cutting and stewing beets, cutting carrots, onions and parsley root, mixing them with beetroot, sautéed in butter with the addition of tomato puree, sugar and acetic acid, rubbing garlic with lard, cutting bacon, sausages and greens, laying cabbage in the broth, cooking for 10-15 minutes, adding the sautéed mixture, cook until cooked, add 10-15 minutes before the end of cooking the previously separated meat and sausages and 5 minutes before the end of cooking fat, bacon and garlic, add greens and dressing with sour cream to obtain the target product (Mogilny NP, Book about tasty and healthy food - M .: EKSMO-Press, 2001, p.108-109).

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 production method of canned food “Moscow Borsch” for special purposes involves the preparation of recipe components, blanching and chopping beets on a top, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots on a top, onions and parsley root, rubbing garlic, cutting and grinding on a top of bacon, pork, beef and sausages, grinding on a top of greens; mixing the listed components with tomato paste, sour cream, citric acid, sugar, table salt, CO ₂ pyrolysis wood, bitter black pepper, bay leaf and bone broth, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 54.21-68.18 beef 43.48-42.25 sausages 45 melted butter fifteen beet 155-166.25 fresh white cabbage 76.52 carrot 35.1-36 onion 46.8-47.4 parsley root 18.67-18.97 garlic 3 greenery 6.25 bacon 2,5 tomato paste 30% 2,5 sour cream 42,4 lemon acid 0.3 sugar 7.7 salt 10.6 Pyrolysis wood CO ₂ extract 0.002 black pepper 0.3 Bay leaf 0.2 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 table beets are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, onions and parsley root are cut, sautéed in ghee and chopped in a spinning top. Prepared bacon, pork, beef and sausages are cut and chopped in a spinning top. The prepared greens are ground in a spinning top. Further, the listed components are mixed with tomato paste, sour cream, citric acid, sugar, table salt, CO ₂ -extract of pyrolysis wood, bitter black pepper, bay leaf and bone broth, the resulting mixture is Packed in aluminum tubes at the above component flow rate, sealed and sterilized with obtaining 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. 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 was 9.2 · 10 ⁴ for the experimental product and 5.5 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, involving the preparation of prescription components, blanching and chopping beets on a top, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots, onions and parsley root, rubbing in a top cutting and grinding tops of bacon, pork, beef and sausages, grinding tops of greens, mixing the listed ingredients with tomato paste, sour cream, citric acid, sugar m, sodium chloride, CO ₂ pyrolysis wood, bitter black pepper, bay leaf and bone broth, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: Pork 54.21-68.18 Beef 43.48-42.25 Sausages 45 Melted butter fifteen Beet 155-166.25 Fresh white cabbage 76.52 Carrot 35.1-36 Onion 46.8-47.4 Parsley root 18.67-18.97 Garlic 3 Greenery 6.25 Bacon 2,5 Tomato Paste 30% 2,5 Sour cream 42,4 Lemon acid 0.3 Sugar 7.7 Common salt 10.6 CO ₂ Pyrolysis Wood Extract 0.002 Black bitter pepper 0.3 Bay leaf 0.2 Bone broth Before the release of the target product 1000 sealing and sterilizing it.