RU2306723C1 - Method for production of special canned goods - Google Patents

Abstract

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

SUBSTANCE: claimed method includes pork cutting, roasting in melt butter and chopping; fresh white cabbage and onion shredding, freezing, and chopping. Abovementioned components are blended with tomato juice 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 vegetables for space nutrition.

A known method of obtaining a culinary dish "Savem-thupl", which includes shredding fresh cabbage and onions, cutting and frying pork in vegetable oil, adding cabbage, onions, broth, tomato juice and table salt and bringing to readiness in a water bath with obtaining ready meals (Sungurova EE Feast all over the world. - M.: Physical education and sport, 1994, p.185).

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 Savem Thupl canning method involves preparing the recipe components, cutting, frying in ghee and chopping pork in a top, chopping, freezing and chopping fresh white cabbage and onions in a top, mixing the listed components with tomato juice and sodium chloride, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

pork 409.64-515.15 melted butter thirty cabbage 392 onion 35.1-36.55 salt 12 tomato juice 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 is cut, fried in ghee and crushed in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. The following components are mixed with tomato juice 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 tomato juice 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. 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 in 1 cm ³ 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 of producing canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping pork in a top, chopping, freezing and chopping fresh white cabbage and onions in a spinning top, mixing the listed components with tomato juice and sodium chloride, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 409.64-515.15 melted butter thirty cabbage 392 onion 35.1-35.55 salt 12 tomato juice before the release of the target product 1000, sealing and sterilization.