RU2315489C1 - 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 fresh Savoy cabbage shredding, freezing, and chopping; carrot blanching and chopping; potato, celery root, onion and paprika cutting, blanching and chopping; mutton, beef, and pork cutting and chopping; parsley green chopping. Abovementioned components are blended with bone broth, melt butter, 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 "Lunch in the Piehelstein style", which includes cutting fresh Savoy cabbage, carrots, potatoes, celery root, onions, lamb, beef, pork, vegetable pepper and parsley, laying in a tightly closed dish margarine, a layer of potatoes, a layer of cabbage, a layer of carrots, celery root, vegetable pepper and onions and a layer of meat, adding salt, pouring bone broth, stewing until cooked and sprinkling parsley with greens to obtain the finished dish (Solovykh Z. Cabbage vegetables and dishes from them. - L .: Agropromizdat, 1988, p. 122).

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 producing canned food “Piekelshteyn Lunch” for special purposes involves preparing the recipe components, cutting, freezing and chopping fresh Savoy cabbage on a top, blanching and chopping carrots on a top, cutting, blanching and chopping potatoes, root celery, onions and vegetable pepper, cutting and chopping lamb, beef and pork on a spinning top, chopping parsley greens on a spinning top, mixing the above components with bone broth ohm, and ghee sodium salt, packing the resulting mixture into aluminum tubes with the following flow, wt. hours:

mutton 35.97-39.37 beef 35.21-36.23 pork 30.12-37.88 melted butter fifteen cabbage 306.25 carrot 146.25-150 potatoes 160-168.75 celery root 93.38-94.88 onion 146.25-148.13 vegetable pepper 31.63 parsley 25 salt 11.6 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 fresh Savoy cabbage is cut, subjected to freezing, preferably slow, and crushed in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared potatoes, celery root, onions and vegetable pepper are cut, blanched and chopped in a spinning top. Prepared lamb, beef and pork are chopped and ground in a spinning top. Prepared parsley is crushed in a spinning top. The listed components are mixed with bone broth, ghee and table salt. 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 and beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. For components of plant origin, the costs presented 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.

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 8.9 · 10 ⁴ for the experimental product and 7 · 10 ⁴ 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 producing canned food for special purposes, which includes preparing recipe components, cutting, freezing and chopping fresh Savoy cabbage on a spinning top, blanching and chopping carrots on a spinning top, cutting, blanching and chopping on a spinning top of potatoes, celery root, onions and vegetable pepper, cutting and chopping on a spinning top of lamb, beef and pork, chopping parsley greens on a spinning top, mixing the above components with bone broth, ghee and table salt, packing obtained th mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight: mutton 35.97-39.37 beef 35.21-36.23 pork 30.12-37.88 melted butter fifteen savoy cabbage 306.25 carrot 146.25-150 potatoes 160-168.75 celery root 93.38-94.88 onion 146.25-148.13 vegetable pepper 31.63 parsley 25 table salt 11.6 bone broth before the release of the target product 1000