RU2312545C1 - Method for manufacturing canned food "turkey meat stewed with rice" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to preparing all the components: cutting and reducing turkey meat upon a chopper, cutting carrots, celery root and onions followed by mixing them with rice, roasting in melted butter and reducing upon a chopper, fresh grains of green peas and the greens should be frozen and reduced upon a chopper followed by mixing the above-mentioned components with bone broth, tomato paste, common salt and CO₂-extracts of hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food for cosmic nutrition.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetable for space nutrition.

A known method of producing a culinary dish "Braised turkey meat with rice", which includes chopping onions, carrots and celery root, mixing them with rice, sautéing in butter, adding broth, stewing for 15-20 minutes, adding boiled turkey meat, canned green peas, canned tomatoes, salt, pepper and bay leaf, stew for 5-10 minutes and sprinkled with chopped herbs to obtain the finished dish (Mankevich OI Dishes from poultry. - Mn .: BelEn, 1994, p.247) .

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 preparation of canned meat "Braised turkey meat with rice" for special purposes involves the preparation of recipe components, cutting carrots, celery root and onions, mixing them with rice, sautéing in melted butter and chopping in a top, cutting and chopping turkey top, freezing and chopping fresh green peas and greens on a top, mixing the above components with bone broth, tomato paste, salt and CO ₂ -extracts of black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

turkey 684.93-708.22 melted butter 22.5 rice 125 onion 93.6-94.88 celery root 93.38-94.88 carrot 35.1-36 green pea 272.5 greenery 25 tomato paste 30% 41.67 salt 12 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.004 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 carrots, celery root and onions are chopped, mixed with rice, sautéed in melted butter and chopped in a spinning top. Prepared turkey meat is chopped and ground in a spinning top. Prepared fresh grain of green peas and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride and CO ₂ -extracts of black pepper and bay leaf. 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 turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird 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. 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 10.04.18.18-90.

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 of producing canned food for special purposes, which includes preparing prescription ingredients, cutting carrots, celery root and onions, mixing them with rice, sautéing in melted butter and chopping in a top, cutting and chopping turkey meat in a top, freezing and chopping fresh green peas in a top and herbs, mixing the listed components with bone broth, tomato paste, salt and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum evy tubes at the following consumption of components, parts by weight: turkey 684.93-708.22 melted butter 22.5 rice 125 onion 93.6-94.88 celery root 93.38-94.88 carrot 35.1-36 green pea 272.5 greenery 25 tomato paste 30% 41.67 table salt 12 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000 sealing and sterilization.