RU2336752C1 - Method of manufacturing special purposed canned food "beef in clove sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food for space feeding. The method involves cutting, blanching and mincing ginger, freezing and mincing bunching onion, cutting and mincing beef. The above components are mixed with bone broth, melted butter, ethanol, sugar, table salt and CO₂ extracts of star anise, cinnamon, anise, cloves, liquorice and cardamom. The obtained mix is packed in aluminium tubes, hermetically sealed and sterilised.

EFFECT: production of canned food with high digestibility.

Description

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

A known method of producing a culinary dish "Beef in clove sauce", which involves cooking, separating from the broth and cutting beef, heating the oil, adding sugar to it, melting it and adding drinking water, heating the broth, adding ginger, green onions, the resulting mixture , vodka, table salt and packed in a bag of star anise, cinnamon, anise, cloves, licorice and cardamom, boiling over medium heat for 1 hour and removing the bag of cloth to obtain a sauce and pouring beef sauce with received Niemi finished dish (Zubakin M. Top Chinese cuisine - M .: TERRA - Book Club, 2003 s.102-103).

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 beef and clove sauce production method involves preparing the recipe components, cutting, blanching and chopping ginger in a top, freezing and chopping green onions in a top, cutting and grinding beef in a top, mixing these components with bone broth, ghee, ethyl alcohol, sugar, table salt and CO ₂ extract of anise, cinnamon, anise, clove, licorice and cardamom, packing the resultant mixture in alum ievye tubes at the following flow components pbw .:

beef 469.48-483.09 melted butter 3.33 ginger 12.45-12.65 green onions 91.67 ethanol 96% 6.67 sugar 7.5 salt fifteen CO ₂ extract of anise 0,029 CO ₂ extract of cinnamon 0,021 CO ₂ extract of anise 0,021 CO ₂ extract of cloves 0,021 Licorice CO ₂ Extract 0,021 CO ₂ extract of cardamom 0.004 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 ginger is cut, blanched in and chopped on top. Prepared green onions are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared beef is cut and ground in a spinning top. The listed components are mixed with bone broth, ghee, ethyl alcohol, sugar, table salt and CO ₂ -extracts of star anise, cinnamon, anise, cloves, licorice and cardamom. 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using ethyl alcohol with a strength that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous alcohol. Given in the form of an interval, the consumption of ginger covers its possible change in the shelf life of raw materials and is taken as the minimum 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 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, which includes preparing recipe components, cutting, blanching and chopping ginger on a top, freezing and chopping green onions, cutting and chopping beef on a top, mixing these components with bone broth, ghee, ethyl alcohol, sugar, table salt and CO ₂ extracts of star anise, cinnamon, anise, cloves, licorice and cardamom, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: beef 469.48-483.09 melted butter 3.33 ginger 12.45-12.65 green onions 91.67 ethanol 6.67 sugar 7.5 salt fifteen CO ₂ extract of star anise 0,029 CO ₂ extract of cinnamon 0,021 CO ₂ extract of anise 0,021 CO ₂ extract of clove 0,021 CO ₂ extract of licorice 0,021 Cardamom CO ₂ extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.