RU2298993C1 - 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: claimed method includes meat cutting, roasting, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, white roots, and onion cutting, roasting in melt butter and pulping; wheat flour sautéing. Abovementioned components are blended with bone broth, tomato paste, table salt, and CO₂-extract of black pepper. 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 meat with boiled cabbage", which includes preparing the recipe, cutting, sprinkling with salt and black pepper bitter and frying in melted fat meat, cutting and frying in melted fat carrots, white roots and onions, wheat passivation flour, mixing meat, carrots, white roots, onions, tomato puree and broth, stewing until cooked, separation of meat, vegetables and liquid phase, cutting meat into portion pieces, rubbing vegetables and introducing them into the hot phase, adding wheat flour to get the sauce, pouring the meat in the sauce and bringing to a boil to get the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it 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 public catering enterprises.- SPb .: ProfiKS, 2003, p.242, 271-272).

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 meat “Braised meat with cabbage” for special purposes involves the preparation of recipe components, cutting, frying and grinding on a top of meat, chopping, freezing and grinding on top of fresh white cabbage, cutting, sautéing in ghee and rubbing carrots, white roots and onions, the passage of wheat flour, mixing these components with bone broth, tomato paste, salt and CO ₂ -extract of black pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 361.45-472.44 cabbage 490 carrot 45-46.15 white roots 30-30,18 onion 30-30,38 Wheat flour eighteen tomato paste in terms of 30% twenty melted butter 54 salt 12 CO _{2 -} black pepper extract 0,03 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 fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, white roots and onions are chopped, sautéed in melted butter and wiped, Passaged wheat flour is sautéed. Next, the listed components are mixed with bone broth, tomato paste, sodium chloride and a CO ₂ -extract of black bitter pepper, 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 300 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.

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 test product of 13.4 · 10 ⁴ and for the control product of 8.4 · 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 recipe components, cutting, frying and chopping meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, wheat flour passivation blending these components to bone broth, tomato paste, table salt and CO ₂ extract of black pepper, packing the resulting mixture into aluminum tube, with following flow components pbw .: Meat 361.45-472.44 Cabbage 490 Carrot 45-46.15 White roots 30-30,48 Onion 30-30,38 Wheat flour eighteen Tomato Paste 30% twenty Melted butter 54 Salt 12 CO ₂ - Black Bitter Pepper Extract 0,03 Bone broth Before the release of the target product 1000 sealing and sterilization.