RU2302185C1 - Method for production of special canned goods from rabbit and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes formula component preparation; fresh white cabbage shredding, freezing, and chopping; carrot, white root and onion cutting, roasting in melt butter and pulping; rabbit meat and gardenstuff chopping; wheat flour sautéing in melt butter. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, and CO₂-extracts of 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 "Boiled rabbit with boiled cabbage and red main sauce", which involves preparing the recipe, cutting white roots and onions, pouring rabbit carcasses with hot water, boiling, removing foam, adding white roots, onions and cooked salt, boiling until tender with a slight boil, separating the carcasses from the broth, cooling and chopping into portions to obtain the main component, chopping and boiling fresh white-cap joints and adding butter to it to obtain a side dish, cutting and sautéing carrots, parsley and onions in melted fat, adding tomato puree and sautéing for 10-15 minutes, sautéing wheat flour, cooling it to 70-80 ° C and mixing with bone broth, adding vegetable passerivka with tomato, cooking at low boil for 45-60 minutes, adding sugar, sodium chloride, black bitter and bay leaves, rubbing and bringing to a boil to obtain a sauce, cutting greens and forming finished dishes from the main component, side dish, herbs and sauce (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p. 308-310).

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 rabbit and cabbage and red main dressing production method involves preparing the recipe components, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions onions, chopping rabbit meat and greens on a spinning top, storing wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt and CO ₂ -extra acts of black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

rabbit 573.33-614.29 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 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, white roots and onions are chopped, sautéed in ghee and wiped. Prepared rabbit meat and greens are ground in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of black pepper and bay leaf, pack the resulting mixture in aluminum tubes at the above component flow rate, seal and sterilize 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 a rabbit 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. 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 pilot product of 1.6 · 10 ⁵ and for a control product of 1.2 · 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 prescription ingredients, chopping, freezing and chopping fresh white cabbage on a top, cutting, sautéing in ghee and rubbing carrots, white roots and onions, chopping rabbit and greens on a top, stirring wheat flour, the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of black pepper and bay leaf, packing the mixture in al yuminium tubes at the following component consumption, parts by weight: rabbit 573.33-614.29 cabbage 428.75 carrot 18.75-19.23 white roots 17.56-17.84 onion 21.5-21.78 greenery 3.75 Wheat flour 9.38 melted butter 28.13 tomato paste 30% 12.5 sugar 4.69 salt 12 CO _{2 -} black pepper extract 0,022 CO ₂ bay leaf extract 0.009 bone broth before the release of the target product 1000, sealing and sterilization.