RU2306005C1 - Method for manufacturing canned food "msapur with cheeseflower and rice" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: potatoes should be cut, blanched and reduced upon a chopper, onions should be cut, roasted in melted butter and reduced upon a chopper, green part of cheeseflower (Malva neglecta) should be frozen and reduced upon a chopper, beef should be cut and reduced upon a chopper, rice should be cooked till a two-fold increase of weight to be reduced upon a chopper, wheat flour should be roasted in melted butter. The components mentioned should be mixed with bone broth, common salt, the mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. This enables to obtain new canned food out of the known culinary dish that widens the quantity of technical means and increases the digestibility of this dish from 4.3·10⁴ up to 5.3·10⁴.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Msapur with mallow and rice", involving the preparation of recipe components, cooking, separation from the broth and cutting of beef, cutting and sautéing onion in melted butter, cutting potato and mallow greens, sautéing wheat flour in ghee, heating broth, adding potatoes and onions to it, simmering for 10-15 minutes, adding plums, rice, wheat flour, greenery mallow and beef and bringing to a boil to get the finished b Yuda (Piruzyan AS et al, Armenian cooking -.. M .: Economics, 1971, p.45).

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 production method of canned food “Msapur with mallow and rice” involves preparing the recipe components, cutting, blanching and chopping on a top of potatoes and draining, cutting, sautéing in melted butter and chopping on top of onions, freezing and chopping on a spinning top of green mallow, cutting and grinding on a spinning top of beef, cooking to double the mass and grinding on a spinning top of rice, sautéing wheat flour in ghee, mixing of these components to bone broth and sodium chloride, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 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 potatoes and plums are cut, blanched and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared green mallow greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared beef is cut and ground in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 was 5.3 · 10 ⁴ for the experimental product and 4.3 · 10 ⁴ 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 the preparation of recipe components, cutting, blanching and chopping on a top of potatoes and plums, cutting, sautéing in ghee and chopping onions, freezing and chopping greens of low mallow, cutting and chopping on beef tops , boiling until a double increase in mass and grinding on a top of rice, passing in wheat butter ghee, mixing the listed components with bone broth and cook olyu, packing the resulting mixture into aluminum tubes with the following flow components pbw .: beef 176.05-181.16 melted butter fifteen potatoes 128-135 rice 20.6 onion 29.25-29.63 plums 11.6 low mallow greens 150 Wheat flour 3 salt 10,2 bone broth Before the release of the target product 1000 sealing and sterilization.