RU2306722C1 - Method for production of special canned goods from meat, rice and cabbage - Google Patents

Abstract

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

SUBSTANCE: claimed method includes meat cutting, roasting in melt butter and chopping; rice boiling up to mass enhancing by 150 %; fresh white cabbage shredding, freezing, and chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extracts 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 "Mac-lyube", which includes cutting, beating, sprinkling with pepper and table salt and frying meat in ghee, cutting, deep-fried and sprinkling fresh white cabbage with table salt, soaking in drinking water for 1-2 hours of rice, laying the listed components in a saucepan, pouring with broth, adding salt and pepper, stewing until cooked and frying in ghee to obtain the finished dish (Sungurova E.E. Pir to the whole world. - M.: Physical education and sport, 1994 , p. 130-131).

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 food production method “Mack-lyube” provides for the preparation of recipe components, cutting, frying in ghee and chopping the meat in a top, cooking to a mass increase of 150%, frying in ghee and chopping in a rice top cutting, freezing and grinding fresh white cabbage on a top, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes when traveling consumption of components, parts by weight:

meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 Bitter black pepper CO ₂ extract 0,03 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 meat is cut, fried in ghee and ground in a spinning top. Prepared rice is boiled to a mass increase of 150%, fried in ghee and ground in a spinning top. Prepared fresh white cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Further, the listed components are mixed with bone broth, sodium chloride and CO ₂ -extract of black bitter 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 486 kg per 1 ton of the target product.

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 1.8 · 10 ⁵ for the experimental product and 1.5 · 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 the recipe components, cutting, frying in ghee and chopping the top of the meat, cooking to a mass increase of 150%, frying in ghee and chopping the top of rice, cutting, freezing and chopping fresh white cabbage cabbage, mixing the listed components with bone broth, sodium chloride and CO ₂ -extract of black bitter pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight: meat 585.54-765.35 melted butter 54 rice 189 cabbage 171 salt 12 CO _{2 -} black pepper extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization.