RU2324388C1 - Production method of cans "bedana kovurma" special made (variants) - Google Patents

Abstract

FIELD: production technology of food products.

SUBSTANCE: preparation method of cans "Bedana kovurma" is cutting, frying in melted butter and shredding of quail meat, cutting, blanching and shredding of onion and potato, blanching and shredding of carrot, freezing and shredding of cilantro. Then the listed components are mixed with bone broth, tomato paste, salt, and CO₂-biomass extractors of specified micromitset and red pepper. The prepared mixture is packed in alumina tubes, canned and sterilized.

EFFECT: cans for space nutrition have improved assimilability.

Description

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

A known method of producing a culinary dish "Bedovan Kovurma", which includes preparing the recipe components, frying quail in ghee, cutting onions, carrots, potato tomatoes and green cilantro, pouring quail with drinking water, adding onions, carrots, tomatoes, potatoes, table salt and hot red pepper, cooking over low heat for 12-15 minutes and sprinkling with green cilantro to get the finished dish. (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p. 129).

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 Bedana Kovurma canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping quail meat, cutting, blanching and chopping onions and potatoes on the top, blanching and chopping on the top carrots, freezing and chopping cilantro greens on a top, mixing the above components with bone broth, tomato paste, salt and CO ₂ -extract of red hot pepper, facets to the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

quail 787.88 melted butter 303.03 onion 113.45-114.91 carrot 42.55-43.64 potatoes 232.73-245.45 green cilantro 37.88 tomato paste 30% 60.61 salt 11.6 Red hot pepper CO ₂ extract 0.02 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 quail meat is cut, fried in ghee and ground in a spinning top. Prepared onions and potatoes are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared cilantro greens are subjected to freezing, preferably fast, and crushed in a spinning top. 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. 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 an experimental product of 1.4 · 10 ⁵ and for the 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 recipes, cutting, frying in ghee and chopping quail meat on a top, cutting, blanching and chopping onions and potatoes, blanching and chopping carrots on a top, freezing and chopping green cilantro on top mixing the above components with bone broth, tomato paste, sodium chloride and a CO ₂ -extract of red hot pepper, packing the resulting mixture in aluminum tubes during the following the total consumption of components, parts by weight: quail 787.88 melted butter 303.03 onion 113.45-114.91 carrot 42.55-43.64 potatoes 232.73-245.45 green cilantro 37.88 tomato paste 30% 60.61 salt 11.6 CO ₂ extract of red hot pepper 0.02 bone broth before the release of the target product 1000, sealing and sterilization.