RU2331213C1 - Method of production of preserved food "meat with rice and green peas" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of production of meat and vegetable preserves for space meals. Preserved food is cooked by meat cutting, frying in melted butter and grinding in mincer, onions cutting, browning in melted butter and grinding in mincer, rice boiling until mass doubles and grinding in mincer, fresh green peas freezing and grinding in mincer, mixing of specified components with bone broth, table salt and CO₂-extract of black bitter pepper, packing of prepared mixture into aluminium tubes, sealing and sterilisation.

EFFECT: preparation of preserved food with high 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 "Meat with rice and green peas", which includes cutting, beating, frying in oil, sprinkling with salt and pepper and frying until the meat is ready to obtain the main component, cutting and frying in onion vegetable oil, adding to it rice, pouring broth, stewing until cooked under a lid over low heat, adding canned green peas and boiling to obtain a side dish and forming a finished dish from the main component and side dish (Klyavin A. Lunch on every day. - M.: Agropromizdat, 1987, p. 121).

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 meat production method “Meat with rice and green peas” provides for the preparation of recipe components, cutting, frying in ghee and mincing meat, cutting, sautéing in ghee and mincing onion, cooking until a double increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas, mixing these components with bone broth, sodium chloride and CO ₂ extract ohm black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

meat 356.98-466.61 melted butter 522.22 onion 34.67-35.11 rice 185.19 green pea 100.93 salt 11.6 CO ₂ extract of black bitter pepper 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 meat is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extract of black bitter 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab of 296.3 kg per 1 ton of the target product. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 1.3 · 10 ⁵ and for a control product of 1 · 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, involving the preparation of recipe components, cutting, frying in ghee and grinding in a top of meat, cutting, sautéing in ghee and grinding on top of onions, boiling to double the mass and grinding in a top of rice, freezing and grinding on a top of fresh green pea grain, mixing the listed components with bone broth, sodium chloride and a CO ₂ extract of black bitter pepper, packing the resulting mixture in aluminum e tubes at the following component consumption, parts by weight: meat 356.98-466.61 melted butter 522.22 onion 34.67-35.11 rice 185.19 green pea 100.93 salt 11.6 CO ₂ extract of black bitter pepper 0.01 bone broth before the release of the target product 1000, sealing and sterilization.