RU2320206C1 - Method for manufacturing canned food "pork with leek" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food for cosmic nutrition should be manufactured due to cutting, roasting in melted butter and reducing pork upon a chopper; freezing and reducing leek, parsley and dill greens upon a chopper; frying wheat flour in melted butter. Then the above-mentioned components should be mixed with bone broth, tomato paste, common salt and a CO₂-extract of red pepper to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Pork with leeks", which includes cutting green leeks and greens, cutting, sprinkling with salt and hot red pepper and frying in melted pork fat, adding a third of the recipe amount of green leeks and flour, frying , adding tomato puree and hot red pepper, pouring with drinking water, boiling over low heat until soft, adding the rest of the leek greens, boiling until cooked and sprinkling with greens to get the finished dish (E. Sungurova Feast on weight world -. M .: Physical Culture and Sport, 1994, p.81).

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 pork and leek production method involves preparing the recipe components, cutting, frying in ghee and chopping pork in a top, freezing and chopping leek, parsley and dill on top of the greens, sautéing in ghee flour mixing these components with the bone broth, tomato paste, table salt and CO ₂ extract of red hot pepper, packing the resulting mixture into aluminum tubes under the following present flow components pbw .:

pork 481.93-606.06 melted butter thirty leek greens 495 parsley 12.5 dill greens 12.5 Wheat flour fifteen tomato paste 30% 5 salt 11.6 Red hot pepper CO ₂ extract 0.06 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 pork is cut, fried in ghee and crushed in a spinning top. The prepared greens of leeks, parsley and dill are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato paste, table salt and CO ₂ -extract of red hot 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 pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content.

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 1.8 · 10 ⁵ for the experimental product and 1.4 · 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, involving the preparation of recipe components, cutting, frying in ghee and chopping pork in a top, freezing and chopping leek, parsley and dill on top of a spinning top, wheat flour in melted butter, mixing the listed components with bone broth , tomato paste, table salt and CO ₂ extract of red hot pepper, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components, ma S.ch .: pork 481.93-606.06 melted butter thirty leek greens 495 parsley 12.5 dill greens 12.5 Wheat flour fifteen tomato paste 30% 5 salt 11.6 CO ₂ extract of red hot pepper 0.06 bone broth before the release of the target product 1000