RU2319419C1 - Method for production of special canned goods from meat and runner beans - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes beef cutting, roasting in melt butter and chopping; onion cutting, roasting in melt butter and chopping; runner beans, parsley green, and pepper mint freezing, and chopping; garlic blanching and chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extracts 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 "Lobio green with meat", which includes cutting onions and green beans, chopping parsley and peppermint, crushing garlic, cutting, sprinkling with salt and pepper and frying beef with melted fat, adding onions to it, stew for 10 minutes, add green beans, fill with broth, simmer under the lid until cooked, add parsley and peppermint, garlic, salt and black bitter pepper, stew for 5 minutes and insist for 25-30 minutes to obtain the finished dish (Sungurova EE, Feast - M .: Physiotherapy, 1994, p.113).

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 Lobio Green with Meat canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, freezing and chopping gyroscope on runner beans and parsley and peppermint, blanching, and wiping garlic, mixing these components with the bone broth, table salt and CO ₂ extracts of black pepper g rkogo, packing the resulting mixture into aluminum tubes with the following flow, wt. hours:

beef 480.66-494.59 melted butter 23.81 green beans 375.4 onion 74.29-75.24 garlic 6.4-6.75 parsley 12.5 peppermint herbs 12.5 table salt 11.6 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 beef is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared green beans and parsley and peppermint are subjected to freezing, preferably slow, and chopped in a spinning top. The prepared garlic is blanched in and rubbed. The listed components are mixed with bone broth, sodium chloride and CO ₂ extract of black 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 was 1.5 · 10 ⁵ for the experimental product and 1.1 · 10 ⁵ 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion on top, freezing and chopping green beans and parsley and peppermint, blanching and rubbing garlic, mixing the listed components with bone broth, sodium chloride and a CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes and the following component consumption, parts by weight: beef 480.66-494.59 melted butter 23.81 green beans 375.4 onion 74.29-75.24 garlic 6.4-6.75 parsley 12.5 peppermint herbs 12.5 table salt 11.6 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000, sealing and sterilization.