RU2331306C1 - Method of production of preserved food "guizadu from sausages with potatoes and green peas" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry for production of meat and vegetable preserved food. Preserved food is cooked by onions ricing and browning in melted butter, potatoes cutting, browning in melted butter and grinding in mincer, fresh green peas, parsley and marjoram freezing and grinding in mincer. Prepared components are mixed with sausage minced meat, drinking water, table salt and CO₂-extract of black bitter pepper. Prepared mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: preparation of preserved food with high assimilability.

Description

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

There is a method of obtaining a culinary dish "Gizadu from sausages with potatoes and green peas", which includes cutting potatoes and parsley and marjoram, chopping sausages, chopping and frying onions in olive oil, adding sausages, potatoes, canned green peas, parsley to it and marjoram, salt and black pepper, pouring with drinking water, cooking until the potatoes soften, laying in a pan greased with olive oil and baking in the oven until golden brown with a prepared dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p.163).

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 "Gizadu from sausages with potatoes and green peas" special purpose involves the preparation of recipe components, rubbing and sautéing onion in ghee, cutting, sautéing in ghee and chopping in a potato top, freezing and chopping at gyroscope fresh green beans and peas parsley and marjoram, mixing these components with sausage meat, drinking water, table salt and pepper CO ₂ extract chernog bitter, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

minced meat 241.94 melted butter 24.19 potatoes 206.45-217.74 green pea 219.76 onion 75.48-76.45 parsley 126.01 marjoram greens 1.25 salt 9.1 Bitter black pepper CO ₂ extract 0.01 water 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 onions are wiped and sautéed in ghee. Prepared potatoes are cut, sautéed in ghee and ground in a spinning top. Prepared fresh grain of green peas and parsley and marjoram greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with ground sausage, drinking water, sodium chloride and a 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 drinking water is given taking into account the norms of waste and losses of each type of raw material. 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 test product of 12.7 · 10 ⁴ and for the control product of 7.8 · 10 ^4, 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 of producing canned food for special purposes, which includes preparing the recipe components, rubbing and sautéing onion in melted butter, cutting, sautéing in melted butter and chopping in a potato top, freezing and chopping fresh green peas and parsley and marjoram greens, mixing the listed components with sausage forcemeat, drinking water, sodium chloride and a CO ₂ extract of bitter black pepper, packing the resulting mixture in aluminum tubes at the next flow rate Nentov, parts by weight: minced meat 241.94 melted butter 24.19 potatoes 206.45-217.74 green pea 219.76 onion 75.48-76.45 parsley 126.01 marjoram greens 1.25 salt 9.1 CO ₂ extract of black bitter pepper 0.01 water before the release of the target product 1000, sealing and sterilization.