RU2295262C1 - 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: claimed method includes fresh white cabbage shredding, freezing, and chopping; carrot and onion cutting, roasting in melt butter, and chopping; wheat flour sautéing in melt butter; pork cutting and chopping. Abovementioned components are blended with bone broth, tomato paste, citric acid, sugar, table salt, and CO₂-extracts 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 "Braised cabbage", which includes preparing the recipe components, chopping fresh white cabbage, cutting and frying pork, cutting and sautéing carrot and onion in pork fat, wheat flour passaging in pork fat, mixing the listed components, laying in clay pot, adding vinegar, tomato puree, sugar, table salt, pepper, bay leaf and drinking water and stew until cooked in the oven with the finished dish ((Korzun I.P., Belarus I have a kitchen - Mn .: Uradzhay, 1990, p.81).

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 cabbage production method for special purposes involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and chopping carrots and onions in a top, sautéing in ghee wheat flour, cutting and grinding on a top of pork, mixing these components with bone broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ -extra ktami pepper black bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

pork 240.96-303.03 melted butter 22.86 cabbage 612.5 carrot 50.14-51.43 onion 50.14-50.74 Wheat flour 14.29 tomato paste 30% 9.52 lemon acid 0.32 sugar 11.43 salt 11.6 CO ₂ extract of black pepper 0.008 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared wheat flour is sautéed in ghee, Prepared pork is cut and chopped in a spinning top. Next, the listed components are mixed with bone broth, tomato paste, citric acid, sugar, sodium chloride and CO ₂ extracts of black bitter 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 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 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.

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 12 · 10 ⁴ for the experimental product and 7.9 · 10 ⁴ 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)

A method for the production of canned food for special purposes, which includes preparing recipe components, shredding, freezing and chopping fresh white cabbage on a top, cutting, sautéing in melted butter and chopping carrots and onions in a spinning top, wheat flour Passing in melted butter, cutting and chopping minced meat blending these components to bone broth, tomato paste, citric acid, sugar, sodium chloride and the CO ₂ extract of black pepper and leafs, F RDCCH resulting mixture into aluminum tubes with the following flow components pbw .: Pork 240.96-303.03 Melted butter 22.86 White cabbage 612.5 Carrot 50.14-51.43 Onion 50.14-50.74 Wheat flour 14.29 Tomato Paste 30% 9.52 Lemon acid 0.32 Sugar 11.43 Common salt 11.6 CO ₂ - Black Bitter Pepper Extract 0.008 CO ₂ Bay leaf extract 0.008 Bone broth Before the release of the target product 1000 sealing and sterilization.