RU2328147C1 - Production method of preserves "kaklik kovurma" special purposed - Google Patents

Abstract

FIELD: production method of food products.

SUBSTANCE: preserves "Kaklik kovurma" are prepared with cutting and frying in melted butter of quail meat, cutting and blanching of onion and potatoes, blanching and cutting of carrot, cutting and freezing of cilantro, mixing of listed components with, tomato paste, bone broth, saltc and CO₂-extract of red pepper. Received mixture is packed in aluminum tubes, sealed and sterilised.

EFFECT: preserves for cosmic feeding have improved digestibility.

Description

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

A known method of producing a culinary dish "Kaklik kovurma", involving the preparation of recipes, cutting and frying partridges in ghee, cutting onions, carrots, potato tomatoes and cilantro greens, pouring partridges with drinking water, adding onions, carrots, tomatoes, potatoes, common salt and red hot pepper, cooking over low heat for 20-25 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 Kaklik Kovurma canned food production method for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping partridge 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:

partridge 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 partridge 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 the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, blanching and chopping onions and potatoes on top, blanching and chopping carrots on 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: partridge 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.