RU2292777C1 - Method for production of special canned goods from meat and cabbage - 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; carrot, parsley root, and onion cutting and roasting in melt butter; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting. Abovementioned components are blended with bone broth, tomato paste, table salt, sugar, citric acid, and CO₂-extract from black pepper 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 with stewed cabbage", which includes preparing the recipe, cutting, sprinkling with black pepper and salt and frying the meat to obtain the main component, cutting and sautéing carrot, parsley and onion root in melted fat, sautéing tomato puree and wheat flour, chopping fresh cabbage, pouring it with broth, adding vinegar, melted fat and tomato puree, stewing until half-cooked, adding carrots, parsley root, p of onion, pepper and bay leaf, stewing until tender, adding wheat flour, sugar and salt and boiling to obtain a side dish and forming the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises catering. - SPb .: ProfiKS, 2003, p. 244, 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 stewed cabbage” for special purposes involves the preparation of recipe components, cutting, frying and chopping meat tops, cutting, sautéing in ghee and chopping carrots, parsley root and onions, chopping, freezing and chopping fresh white cabbage on a top, sautéing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt, lemon islotoy and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

meat 481.93-629.92 melted butter 54 cabbage 514.5 carrot 24-24.62 parsley root 20-20.32 onion 48-48.62 Wheat flour 7.2 tomato paste 30% twenty sugar eighteen salt 12 lemon acid 0.675 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.007 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 carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top, Prepared fresh white cabbage is chopped, frozen, preferably slow, and chopped in a spinning top. Prepared wheat flour passer. Next, the listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaf, 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 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. 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 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 stewed cabbage” for special purposes, which includes preparing recipe components, cutting, frying and chopping meat in a top, cutting, sautéing in melted butter and chopping carrots, parsley and onion roots, chopping, freezing and chopping on top of fresh white cabbage, wheat flour stirring, mixing the above components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ pepper extracts black bitter and bay leaves, packaging the resulting mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: Meat 481.93-629.92 Melted butter 54 Cabbage 514.5 Carrot 24-24.62 Parsley root 20-20.32 Onion 48-48.62 Wheat flour 7.2 Tomato Paste 30% twenty Sugar eighteen Salt 12 Lemon acid 0.675 CO ₂ extract of black pepper 0.016 CO ₂ extract leafs 0.007 Bone broth Before the release of the target product 1000