RU2300252C1 - Method for production of special canned goods from beef and dried prune - Google Patents

Abstract

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

SUBSTANCE: claimed method includes beef cutting, roasting in melt butter, and chopping; onion cutting, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; dried prune chopping. Abovementioned components are blended with bone broth, tomato paste, table salt, 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 vegetable for space nutrition.

A known method of producing a culinary dish "Braised beef with prunes", which includes preparing the recipe components, cutting and sautéing onion in melted fat, cutting, sprinkling with salt and hot black pepper and frying in beef melted fat, mixing it with onion, tomato and broth, stewing for about 1 hour with a slight boil, adding prunes, stewing for 15 minutes, adding salt, black pepper and bay leaf and stewing for 5 minutes to obtain a base of the main component, chopping and boiling fresh white cabbage in salted water and adding butter to it to obtain a side dish and forming a finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering establishments. - St. Petersburg. : ProfiKS, 2003, p.242, 279-280).

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 beef and prune canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, chopping, freezing and grinding at gyroscope fresh cabbage, grinding at gyroscope prunes, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extracts n CAR black bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 422.54-434.78 cabbage 490 onion 90-91.15 prunes fifty melted butter 54 tomato paste in terms of 30% twenty salt 12 Bitter black pepper CO ₂ extract 0.007 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 beef is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared prunes are ground in a spinning top. Next, the listed components are mixed with bone broth, tomato paste, table salt and CO ₂ extracts of black bitter pepper and bay leaves, 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 for the experimental product 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, 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 the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, chopping, freezing and chopping fresh white cabbage on a spinning top, chopping prunes, mixing the above components with bone broth, tomato paste, salt and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 422.54-434.78 cabbage 490 onion 90-91.15 prunes fifty melted butter 54 tomato paste in terms of 30% twenty salt 12 Bitter black pepper CO ₂ extract 0.007 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000, sealing and sterilization.