RU2343777C1 - Method of manufacturing special purposed canned food "mutton soup with green beans" - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method of manufacturing cans for space feeding involves cutting, sauteeing in melted butter and mincing onions, blanching and grating garlic, freezing and mincing stringless green beans, cutting and mincing mutton, mixing the above components with bone broth, tomato paste, table salt and CO₂-extracts of hot black pepper and bay leaves, packing the obtained mix in aluminium tubes, hermetic sealing and sterilisation.

EFFECT: new canned food for space feeding of higher digestibility as compared to similar culinary dish.

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 "Lamb and Bean Soup", which involves preparing the recipe, cutting and sautéing in margarine with the addition of tomato puree onions, rubbing garlic with table salt, cutting lamb and sugar beans, pouring mutton with cold drinking water, cooking, add sugar beans, cook until cooked, add 10-15 minutes before the end of cooking onions and spices and add garlic at the end of cooking to obtain the finished dish (L. Golunova, Collection of recipes for bl d and culinary products of peoples of Russia -. SPb .: ProFIX, 2003, s.283-284).

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 the production of canned "Lamb and Bean Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onions, blanching and rubbing garlic, freezing and chopping sugar beans on a spinning top, cutting and grinding mutton on a top, mixing the listed components with bone broth, tomato paste, table salt and CO ₂ extracts of black pepper and bay leaf, packing received the mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 Bitter black pepper CO ₂ extract 0.005 Extract CO ₂ 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, sautéed in ghee and chopped in a spinning top. The prepared garlic is blanched in and rubbed. The prepared sugar beans are subjected to freezing, preferably slow, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, tomato paste, 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. For components of plant origin, the costs given 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 pilot product of 8.4 · 10 ⁴ and for the control product of 6.5 · 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 recipe components, cutting, sautéing in melted butter and chopping onions on top, blanching and rubbing garlic, freezing and grinding sugar beans on a spinning top, cutting and chopping mutton on a top, lamb mixed with bone broth , tomato paste, table salt and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following consumption of components entov, parts by weight:
mutton 258.28-282.68 melted butter 12.5 sugar bean 162.25 onion 67.28-68.14 garlic 13.44-14.18 tomato paste 30% 11.75 salt 10,2 CO _{2 -} black pepper extract 0.005 CO ₂ bay leaf extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.