RU2292776C1 - Method for production of special canned goods from meat and vegetables - Google Patents

Abstract

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO₂-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Roasted meat in vegetables in milk sauce", which includes preparing the recipe, cutting, sprinkling with black pepper and salt and frying meat to obtain the main component, cutting and seasoning with fat carrots, potatoes and fresh cabbage, mixing them with canned green peas and milk sauce and boiling for 1-2 minutes to obtain a side dish and forming a finished dish from the main component and side dish (Godunova L.E. Collection of recipes for bl etc. and food products for catering - SPb. .: ProFIX, 2003, p.242, 249-250).

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 "Roasted meat with vegetables in milk sauce" involves preparing the recipe components, cutting, frying and chopping the top of the meat, cutting, blanching and chopping the top of the potato, blanching and chopping the top of the carrot, cutting, freezing and chopping fresh white cabbage on a spinning top, chopping canned green peas on a spinning top, straining wheat flour in ghee, mixing the above components with milk, bone m broth, sugar, table salt and CO ₂ extract of black pepper, red hot peppers and bay, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 melted butter 26.2 carrot 162.6-166.77 potatoes 165-174.2 green pea 65,4 cabbage 166.8 milk 204 Wheat flour 10,2 sugar 2.04 salt 10 CO ₂ extract of black pepper 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 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 meat is cut, fried and ground in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Canned green peas are crushed in a spinning top. Prepared wheat flour is sautéed in ghee. Further, the listed components are mixed with milk, bone broth, sugar, sodium chloride and CO ₂ -extracts of black bitter pepper, red hot pepper and bay leaf, Packed the resulting mixture into 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 400 kg per 1 ton of the target product. For components of plant origin, the costs given 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 10.04.18.18-90.

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 1.5 · 10 ⁵ for the experimental product and 1.2 · 10 ⁵ 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)

Method for the production of canned food "Roasted meat with vegetables in milk sauce" for special purposes, which includes preparing the recipe components, cutting, frying and chopping on a top of meat, cutting, blanching and chopping on a top of potatoes, blanching and chopping on a top of carrots, cutting, freezing and chopping on a spinning top of fresh white cabbage, chopping canned green peas on a spinning top, sautéing wheat flour in ghee, mixing the above components with milk, bone broth ohm, sugar, table salt and CO ₂ extract of black pepper, red hot peppers and bay, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: Meat 481.93-629.92 Melted butter 26.2 Carrot 162.6-166.77 Potatoes 165-174.2 Green pea 65,4 Cabbage 166.8 Milk 204 Wheat flour 10,2 Sugar 2.04 Salt 10 CO ₂ extract of black pepper 0.01 Red hot pepper CO ₂ extract 0.005 CO ₂ extract leafs 0.006 Bone broth Before the release of the target product 1000