RU2308843C1 - 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; gumbo and coriander green freezing and chopping. Abovementioned components are blended with bone broth, tomato paste, citric acid, 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 okra", which includes preparing the recipe components, cutting and frying in lamb ghee, cutting and sautéing onion ghee, cutting tomatoes and green cilantro, laying the listed components and leg okra in a pan, adding lemon juice, salt and pepper, pouring with drinking water and stewing until cooked to produce the finished product (Piruzyan A.S. et al. Armenian cookery. - M.: Economics, 1971, p. 85).

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 okra" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping the lamb, cutting, sautéing in ghee and chopping the onion, freezing and chopping gyroscope pods of okra and green coriander, mixing these components with the bone broth, tomato paste, lemon juice, sodium chloride and CO ₂ extract of black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .:

mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 green okra 330 green cilantro 25 lemon juice thirty tomato paste 30% fifty salt 12 CO _{2 -} black pepper 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 green okra and cilantro greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, tomato paste, lemon juice, sodium chloride and a 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion in a spinning top, freezing and grinding on top spinach okra and green cilantro, mixing the listed components with bone broth, tomato paste, lemon juice, sodium chloride and the CO ₂ extract of black pepper, packing the resulting mixture into aluminum tubes next to the flow mponentov, parts by weight .: mutton 431.65-472.44 melted butter 40 onion 58.5-59.25 green okra 330 green cilantro 25 lemon juice thirty tomato paste 30% fifty salt 12 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization.