RU2303378C1 - 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 beef cutting, roasting in melt butter, and chopping; onion cutting, roasting in melt butter, and chopping; rice cooking up to double mass enhancing, and chopping; fresh white cabbage shredding, freezing, and chopping. 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 vegetable for space nutrition.

A known method of producing a culinary dish "Musaka with vegetables", which includes cutting and frying beef, boiling rice until half cooked, cutting and frying in onion ghee, mixing the above components with salt and pepper, cutting and scalding fresh white cabbage, cutting tomatoes, layer-by-layer laying of cabbage, the resulting mixture and tomatoes, pouring with broth and stewing until cooked to get the finished dish (Sungurova E.E. Pir to the whole world - M.: Physical education and sport, 1994, p. 48).

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 food for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion in a spinning top, cooking to double the mass and grinding in a spinning top rice, cutting, chopping and freezing at gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extract Paprika black bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 492.96-507.25 melted butter 60 rice 60 onion 93.6-94.8 White cabbage 367.5 tomato paste in terms of 30% thirty table salt 12 Bitter black pepper CO ₂ extract 0.01 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 rice is boiled until a twofold increase in mass and crushed on top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, tomato paste, table salt and CO ₂ -extract of black 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 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 dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 per 1 cm ^{3 of} product. It was 1.6 · 10 ⁵ for the experimental product and 1.4 · 10 ⁵ 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, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion in a spinning top, boiling it to twice the mass and chopping in a rice top, cutting, freezing and grinding at gyroscope fresh cabbage, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extract of black pepper, packing poluch frit in aluminum tubes at a flow rate following components, pbw .: beef 492.96-507.25 melted butter 60 rice 60 onion 93.6-94.8 White cabbage 367.5 tomato paste in terms of 30% thirty table salt 12 CO _{2 -} black pepper extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization.