RU2301554C1 - 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 meat cutting and chopping; onion cutting, roasting in melt butter and chopping; potato and celery root cutting, blanching and chopping; carrot blanching and chopping; fresh Savoy cabbage shredding, freezing, and chopping; canned corn chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extract from 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 "Stew with vegetables", which includes cutting meat and mixing it with salt and pepper, cutting carrots, celery root, Savoy cabbage and potatoes, cutting and sautéing onion in butter, adding meat, stewing on a weak the fire for about 5 minutes, adding carrots, celery root, cabbage, potatoes and meat broth and simmering over low heat for about 1.5 hours to get the finished dish (Burda. Tasty, simple, appetizing - M .: Vneshsigma, 1994, p. 330 )

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 meat and vegetable production method involves preparing the recipe components, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping potatoes and celery root, blanching and chopping on top of carrots, cutting, freezing and chopping fresh Savoy cabbage on a top, cutting and chopping meat on a top, mixing the above components with bone broth, cookery salt and CO ₂ -extract of black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 172.12-224.97 melted butter 4.7 onion 45.71-46.3 potatoes 214.29-226 celery root 34.29-34.84 carrot 68.57-70.33 cabbage 285.71 salt 11.2 Bitter black pepper CO ₂ 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes and celery root are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh Savoy cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Prepared meat is cut and ground in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride and CO ₂ -extract of black bitter pepper. The resulting mixture is Packed in aluminum tubes at the above consumption of components, 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 mutton 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 tab of 143 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.

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 8.9 · 10 ⁴ and for a control product of 6.9 · 10 ⁴ .

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, sautéing in ghee and chopping onions, cutting, blanching and chopping potatoes and celery root, blanching and chopping carrots, cutting, freezing and chopping fresh Savoy cabbage, cutting and grinding to gyroscope meat, mixing these components with the bone broth, and table salt CO ₂ extract of black pepper, by packing Scientists mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: meat 172.12-224.97 melted butter 4.7 onion 45.71-46.3 potatoes 214.29-226 celery root 34.29-34.84 carrot 68.57-70.33 cabbage 285.71 salt 11.2 CO _{2 -} black pepper extract 0,03 bone broth before the entry of the target product 1000.