RU2323626C1 - Production method for special purpose tinned food "meat with beans" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: the tinned food is made by cutting, frying meat and onions together in melted butter and mincing them, freezing and mincing green beans and coriander, parsley and basil leaves, blanching and mincing garlic, browning wheat flour in melted butter, mixing the specified ingredients with bone broth, tomato paste, salt and CO₂- extract of hot black pepper, packing the mixture in aluminum tubes, pressurization and sterilization.

EFFECT: tinned food has enhanced digestibility.

Description

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

A known method of obtaining a culinary dish "Meat and Beans", which includes cutting green beans, cilantro, parsley and basil and onions, cutting and sprinkling beef with salt and pepper, mixing beef and onions, frying them in melted fat, adding flour and tomato puree, sautéing, adding broth, green beans, garlic and green cilantro, parsley and basil and stewing to get the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p. 110) .

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 method for producing canned "Meat and Beans" for special purposes involves preparing the recipe components, cutting, co-frying in ghee and chopping beef and onions on top, freezing and chopping green beans and cilantro, parsley and basil, blanching, and grinding on gyroscope garlic sautéing in ghee flour mixing these components with the bone broth, tomato paste, table salt and CO ₂ -ekstrak ohm black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 579.95-596.76 melted butter 35.29 green beans 232.94 onion 110.12-111.53 garlic 7.53-7.94 green cilantro 12.5 parsley 12.5 basil greens 12.5 Wheat flour 11.76 tomato paste 30% 11.76 salt 11.6 Bitter black pepper CO ₂ extract 0.01 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 and onions are cut, fried together in ghee and chopped in a spinning top. Prepared green beans and cilantro, parsley and basil are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared garlic is blanched and ground 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 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. 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 1.6 · 10 ⁵ and for a control product of 1.2 · 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 producing canned food for special purposes, which includes preparing recipe components, cutting, co-frying in ghee and chopping beef and onions on top, freezing and chopping green beans and cilantro greens, parsley and basil, blanching and chopping garlic grinder, n in wheat flour ghee, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ -extract of black bitter pepper, packing obtained eat in aluminum tubes at the following component consumption, parts by weight: beef 579.95-596.76 melted butter 35.29 green beans 232.94 onion 110.12-111.53 garlic 7.53-7.94 green cilantro 12.5 parsley 12.5 basil greens 12.5 Wheat flour 11.76 tomato paste 30% 11.76 salt 11.6 CO _{2 -} black pepper extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization.