RU2315510C1 - Method for producing of special canned food "braised turkey meat with rice" - Google Patents

Abstract

FIELD: food-processing industry, in particular, novel canned food for cosmic diet.

SUBSTANCE: method involves cutting carrot, celery root and bulb onion; mixing with rice, slightly frying in melted butter and grinding in grinder; cutting and frying turkey meat in melted butter and grinding in grinder; freezing fresh green pea grains and greens and grinding in grinder; mixing said components with bone soup, tomato paste, edible salt and CO₂-extracts of black bitter pepper and laurel leave; packaging resulted mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility and wider range of novel canned foods.

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 roasted 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 special-purpose canned turkey meat production method uses the preparation of recipes, cutting carrots, celery root and onions, mixing them with rice, sautéing in melted butter and chopping in a top, cutting, and frying in ghee and grinding on top of turkey poultry, freezing and grinding on top of fresh green peas and greens, mixing the listed ingredients with bone broth, tomato paste, table salt and CO ₂ -extracts of black pepper and bay leaf, packing 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 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 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. The prepared turkey meat is cut, fried in ghee and crushed in a spinning top. Prepared fresh green pea seeds 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 solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 10.04.18.18-90.

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 for the production of canned food for special purposes, which includes preparing recipe components, cutting carrots, celery root and onions, mixing them with rice, sautéing in melted butter and chopping in a top, cutting, frying in melted butter and chopping turkey in a top, freezing and chopping gyroscope fresh green pea grains and herbs, mixing these components with the bone broth, tomato paste, table salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .: 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 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000