RU2323627C1 - Production method for special purpose tinned food "meat with beans" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is made by cutting, frying in melted butter and mincing mutton and onions, freezing and mincing green beans and coriander, parsley and basil leaves, blanching and mincing garlic, browning wheat flour in melted butter, mixing the listed 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 producing a culinary dish "Meat with beans", which includes cutting green beans, cilantro, parsley and basil and onions, cutting and sprinkling with lamb and pepper lamb, mixing lamb 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., Feast all over the 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 the production of canned meat "Beans" for special purposes involves the preparation of recipe components, cutting, co-frying in ghee and chopping lamb and onions on top, freezing and chopping green beans and cilantro, parsley and basil, blanching and grinding to gyroscope garlic sautéing in ghee flour, mixing these components with the bone broth, tomato paste, table salt and CO ₂ -ekst black pepper act bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 507.83-555.81 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 lamb 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 lamb 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 the production of canned food for special purposes, which includes preparing the recipe components, cutting, co-frying in ghee and chopping mutton and onion in a spinning top, freezing and chopping green beans and cilantro greens, parsley and basil, blanching and chopping garlic, passer in ghee flour mixing these components with the bone broth, tomato paste, table salt, and the CO ₂ extract of black pepper, packing Preparation th mixture in aluminum tubes at a flow rate following components, pbw .: mutton 507.83-555.81 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.