RU2305428C1 - Method for producing of special canned food "english stewed cabbage with pear and meat" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves cutting, frying mutton in melted butter and grinding in grinder; cutting, slightly frying bulb onion in melted butter and grinding in grinder; freezing and grinding pears and fresh cabbage in grinder; slightly frying wheat flour; mixing said components with sour cream, bone soup, edible salt, citric acid and CO₂-extracts of black bitter pepper and laurel leaf; packing resultant mixture in aluminum tubes; pressurizing and sterilizing at predetermined component ratio.

EFFECT: increased digestibility of canned food.

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 cabbage with pears and meat in English", which involves cutting and co-frying mutton and onion in cooking oil, cutting pears, mixing the listed ingredients with sauerkraut, stewing for 20-30 minutes and sour cream sauce to obtain the finished dish (Solovykh Z. Kh., Cabbage vegetables and dishes from them - L .: Agropromizdat, 1988, p. 95).

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 "Braised cabbage with pears and meat in English" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping in a mutton top, cutting, sautéing in ghee and chopping in a top onions, cutting, freezing and chopping pears and fresh white cabbage, spinning wheat flour, mixing the listed ingredients with sour cream, bone broth, sodium chloride, lemon k slot and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow, wt. hours:

mutton 287.77-314.96 melted oil 30.8 cabbage 367.5 pears 345 onion 93.6-94.8 wheat flour 6 sour cream 60 salt 11.2 lemon acid 0.2 Bitter black pepper CO ₂ extract 0.007 CO ₂ extract leafs 0.001 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared pears and fresh white cabbage are cut, subjected to freezing, preferably slow, and chopped in a spinning top. Prepared wheat flour passer. Further, the listed components are mixed with sour cream, bone broth, sodium chloride, citric acid and CO ₂ extracts of black pepper and bay leaf. 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The onion consumption given in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as 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 in 1 cm ³ product. It amounted to a pilot product of 1.3 · 10 ⁵ and for the control product of 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, involving the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, freezing and chopping pear and fresh white cabbage on top, passer wheat flour, mixing the listed components with sour cream, bone broth, sodium chloride, citric acid and C0 ₂ extracts of black pepper and bay leaf, packing received the mixture in aluminum tubes, sealing and sterilization with a certain ratio of components, parts by weight: mutton 287.77-314.96 melted butter 30.8 White cabbage 367.5 pears 345 onion 93.6-94.8 Wheat flour 6 sour cream 60 salt 11.2 lemon acid 0.2 Bitter black pepper CO ₂ extract 0.007 CO ₂ extract leafs 0.001 bone broth before the release of the target product 1000