RU2342017C1 - Method for production of purpose-made cans "sorpa" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method comprises cutting, parboiling and chopping of potatoes and onions with grinding machine, parboiling and chopping of carrots with grinding machine, freezing and grinding of dill, cutting and chopping of mutton with grinding machine, mixing of the above-mentioned components with meat and bone broth, salt and CO₂-extracts of black pepper and laurel leaf, packing of the mixture into aluminum tubes, sealing and sterilisation.

EFFECT: cans for space feeding have enhanced digestibility.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Sorpa", involving the preparation of prescription ingredients, chopping onions, rubbing carrots, chopping dill, chopping horse and mutton bones, pouring the latter with drinking water, adding salt, boiling for 25 minutes over low heat, adding onions, carrots, black pepper and bay leaf, cooking for 15 minutes over low heat and sprinkling with dill greens to get the finished dish (Kuropatkina M.V. Best recipes for first courses. - M. : Veche, 2004, p. 159).

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 Sorpa special-purpose canned food production method involves preparing the recipe components, cutting, blanching and chopping onion in a spinning top, blanching and chopping carrots on a spinning top, dill and chopping dill greens on a spinning top, cutting and chopping lamb tops. mixing the above components with bone broth, sodium chloride and CO ₂ extracts of bitter black pepper and bay leaves, packing the resulting mixture in aluminum tubes in the following the total consumption of components, parts by weight:

mutton 68.53-75 onion 140.4-142.2 carrot 35.1-36 dill greens 25 salt 10,2 Bitter black pepper CO ₂ extract 0.008 CO ₂ extract leafs 0.002 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 onions are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared dill greens are subjected to freezing, preferably quick, and chopped in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ extracts of black pepper and bay leaf. 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 amounted to a test product of 5.4 · 10 ⁴ and for a control product of 4.5 · 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onion in a top, blanching and chopping carrots in a spinning top, freezing and chopping dill greens in a spinning top, cutting and chopping mutton in a spinning top, mixing the listed components with bone broth, common salt and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 68.53-75 onion 140.4-142.2 carrot 35.1-36 dill greens 25 table salt 10,2 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000, sealing and sterilization.