RU2308842C1 - 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 mutton cutting, roasting in melt butter and chopping; onion cutting, roasting in melt butter, and chopping; spinach freezing and chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extract 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 vegetables for space nutrition.

A known method of producing a culinary dish "Lamb with spinach", which includes preparing the recipe components, cutting onions and spinach, cutting and frying in lamb ghee, adding onions, frying, adding spinach, salt and pepper, pouring drinking water and stewing until readiness with the receipt of the finished product (Piruzyan A.S. and other Armenian culinary. - M.: Economics, 1971, p. 84).

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 "Lamb with spinach" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, freezing and chopping gyroscope spinach, mixing these components with the bone broth, table salt and CO ₂ extract of black pepper, packing the resulting mixture into aluminum tubes flow to the next nents, parts by weight .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 spinach 550 salt 12 Bitter black pepper CO ₂ extract 0.015 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, fried in ghee and crushed in a spinning top. Prepared spinach is subjected to freezing, preferably slow, and ground in a spinning top. 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 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 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 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, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion on top, freezing and chopping spinach on top, mixing the listed ingredients with bone broth, common salt and CO ₂ extract of black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 spinach 550 salt 12 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization.