RU2322930C1 - Method for producing of special canned food "gulkaram shurpa" - Google Patents

Abstract

FIELD: production of canned dishes for space feeding.

SUBSTANCE: method involves cutting, blanching and grinding in grinder cauliflower, potato and bulb onion; blanching and grinding carrot in grinder; freezing and grinding green onion and cilantro green in grinder; cutting and grinding mutton in grinder; mixing said components in the ratio determined by receipt with bone soup, edible salt and CO₂-extracts of red hot pepper; packaging resulted mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Gulkaram Shurpa", which includes preparing the recipe components, cutting and scalding cauliflower, cutting carrots, potatoes, green onions and green cilantro, cooking until mutton is ready, adding onions, cauliflower, carrots, potatoes, table salt and hot red pepper, cooking for 20 minutes over low heat and adding green onions and cilantro to produce the finished dish (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p. 70-71).

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 food production method “Gulkaram Shurpa” provides for the preparation of recipe components, cutting, blanching and chopping on top of cauliflower, potatoes and onions, blanching and chopping carrots on the top, freezing and chopping green onions and green coriander, cutting and grinding to mutton gyroscope, mixing these components with the bone broth, and table salt CO ₂ extract of red hot pepper, packing obtained from esi in aluminum tubes at a flow rate following components in parts by weight:

mutton 143.88-157.48 cauliflower 298 carrot 28.08-28.8 potatoes 76.8-81 onion 18.72-18.86 green onions eleven green cilantro 6.25 salt 10,2 Red hot pepper CO ₂ extract 0,03 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 cauliflower, potatoes and onions are chopped, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared green onions and cilantro greens are subjected to freezing, preferably quick, and crushed in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, sodium chloride 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 lamb 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.

The canned food obtained according to the described technology according to organoleptic and physico-chemical parameters corresponds to 04/10/18/18-90.

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 test product of 6.2 · 10 ⁴ and for a control product of 5.3 · 10 ^4, 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 prescription components, cutting, blanching and chopping on top of cauliflower, potatoes and onions, blanching and chopping on top of carrots, freezing and chopping on top of green onions and green cilantro, cutting and chopping on top of lamb blending these components to bone broth, and table salt CO ₂ extract of red hot pepper, packing the resulting mixture into aluminum tubes with the following flow com onentov, parts by weight .: mutton 143.88-157.48 cauliflower 298 carrot 28.08-28.8 potatoes 76.8-81 onion 18.72-18.86 green onions eleven green cilantro 6.25 table salt 10,2 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization.