RU2334410C1 - Method of special-purpose canned food production "gyuvech" - Google Patents

Abstract

FIELD: food production technologies.

SUBSTANCE: canned food for space feeding is produced by lamb shredding, frying in melted butter and mincing; onion cutting and frying in small amount of melted butter and milling; paprika, potato and chili cutting, blanching and milling; fresh green peas, runner beans and parsley freezing and mincing. The said ingredients are mixed up with bone cook water, table salt and CO₂-extract of red hot pepper. Produced mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: high digestibility properties.

Description

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

A known method of obtaining a culinary dish "Guyuche", providing for the preparation of recipes, cutting vegetable pepper, potatoes, green beans and chilli, chopping parsley, cutting and co-frying until half cooked in vegetable oil with the addition of salt and red pepper, lamb and onion onions, adding green peas, potatoes, vegetable pepper, chili, green beans, parsley and hot drinking water and stewing in the oven until cooked to get the finished dish (Linde G., Knoblo x X. Bon appetit. - M.: Food Industry, 1971, p.10).

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 food “Guyuche” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping mutton, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping a top of vegetable pepper, potato and chili, freezing and grinding on a top a fresh grain of green peas, green beans and parsley, mixing the above components with bone broth, cook oh salt and CO ₂ extract of red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 Red hot pepper CO ₂ extract 0,025 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared vegetable peppers, potatoes and chilli are cut, blanched and chopped in a spinning top. Prepared fresh grain of green peas, green beans and parsley are 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 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. 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. 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 was 13.1 · 10 ⁴ for the experimental product and 8.1 · 10 ⁴ for the control product, 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 producing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping vegetable pepper, potato and chili, freezing and grinding on a top fresh grain of green peas, green beans and parsley, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of red pepper about burning, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 308.32-337.46 melted butter 21.43 onion 66.86-67.71 vegetable pepper 271.07 green beans 98.21 potatoes 228.57-241.07 Chile 22.59 green pea 19.46 parsley 17.86 salt 11.6 CO ₂ extract of red hot pepper 0,025 bone broth before the release of the target product 1000, sealing and sterilization.