RU2321278C1 - Method for manufacturing meat-plant canned food of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned food for cosmic nutrition due to cutting, blanching and reducing potatoes and pears upon a chopper, freezing and reducing kidney beans and thyme greens upon a chopper, cutting and reducing pork upon a chopper and mixing the above-mentioned components with wheat flour, bone broth, common salt and CO₂-extracts of white pepper and pyrolysis wood followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. The innovation enables to manufacture meat-plant 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 vegetable for space nutrition.

A known method of producing a culinary dish "Beans, pears and brisket", which provides for the preparation of prescription components, breaking green beans. cutting potatoes and pears, pouring smoked brisket with drinking water, cooking for 15 minutes, adding green beans and thyme, cooking for 15 minutes, adding potatoes and pears, stewing for 15 minutes, adding wheat flour, bringing to a boil and adding white pepper to obtain the finished dish (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p. 321).

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 production method of canned meat and vegetables for special purposes involves preparing the recipe components, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and chopping pork tops, mixing the listed components with wheat flour, bone broth, table salt and CO ₂ extracts of white pepper and pyrolysis timber, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

pork 167.34-210.44 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO ₂ white pepper extract 0,025 Pyrolysis wood CO ₂ extract 0.002 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 potatoes and pears are cut, blanched and ground in a spinning top, prepared green beans and thyme greens are frozen, preferably slow, and ground in a spinning top. Prepared pork is cut and ground in a spinning top. The listed components are mixed with wheat flour, bone broth, sodium chloride and CO ₂ extracts of white pepper and wood pyrolysis. 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. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 10.3 · 10 ⁴ for the experimental product and 6.6 · 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 the production of canned meat for special purposes, which includes preparing recipes, cutting, blanching and chopping potatoes and pears on a spinning top, freezing and chopping green beans and thyme greens on a spinning top, cutting and chopping pork tops, mixing the listed ingredients with wheat flour, bone broth , sodium chloride and CO ₂ -extracts of white pepper and pyrolysis wood, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: pork 167.34-210.44 green beans 305.56 potatoes 237.04-250 pears 212.96 thyme greens 12.5 Wheat flour 11.11 salt 12 CO ₂ white pepper extract 0,025 CO ₂ pyrolysis wood extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.