RU2303911C1 - Method for production of special canned goods from meat and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables for space feeding.

SUBSTANCE: claimed method includes pork and garlic cutting, roasting in melt butter, and chopping; mushroom cutting, blanching, and chopping; napa cabbage, green onion, and gardenstaff cutting, freezing, and chopping; fresh green pea freezing and chopping. Abovementioned components are blended with bone broth, starch and table salt. 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 "Chop Swee", which includes cutting pork, mushrooms, Chinese cabbage and herbs, chopping garlic and green onions, mixing herbs, drinking water and corn starch, frying pork in vegetable oil, sequentially adding and frying garlic, mushrooms, fresh grain of green peas, cabbage and green onions, adding a mixture of greens, drinking water and starch and meat broth and stewing for 5-10 minutes to obtain the finished dish (Linde G., Knobloch X. Bon appetit. - M.: Food yshlennost 1971, p.205).

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 "Chop Swee" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping pork and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping a top of fresh Peking cabbage, green onions and herbs, freezing and chopping fresh green peas on a top, mixing the listed ingredients with bone broth, starch and cookery th salt, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 150.6-189.39 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 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 pork and garlic are chopped, fried in ghee and chopped in a spinning top. Prepared mushrooms are cut, blanched and chopped in a spinning top. Prepared fresh Beijing cabbage, green onions and greens are cut, subjected to freezing, preferably slow, and chopped in a spinning top. Prepared fresh grain of green peas is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, starch and sodium chloride. 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork.

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 8.7 · 10 ⁴ and for the control product of 6.9 · 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 in ghee and chopping pork and garlic on a top, cutting, blanching and chopping mushrooms on a top, cutting, freezing and chopping fresh Beijing cabbage, green onions and herbs on a top , freezing and grinding fresh green pea grains on a top, mixing the above components with bone broth, starch and salt, packing the resulting mixture in aluminum ievye tubes at the following flow components in parts by weight ,: pork 150.6-189.39 melted butter 62.5 cabbage 612.5 green onions 25 garlic four greenery 28.13 mushrooms 70 green pea 68.13 starch 7.5 salt 12 bone broth before the release of the target product 1000, sealing and sterilization.