RU2344654C1 - Production method for special purpose tinned food "paprikash" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: method provides for cutting, frying in melted butter and mincing of beef; onion cutting, browning in melted butter and shredding, cutting, blanching and shredding hot pepper, blanching and grinding-in garlic. The fresh green peas and parsley leaves are frosted and blended in a mincer. Prepared ingredients are mixed with white dry wine, bone broth, tomato paste, salt and CO₂-extracts of hot black pepper and red hot peper. Then received mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: higher assimilability compared to famous culinary dish.

Description

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

A known method of producing a culinary dish "Paprikash", which includes cutting beef, chilli peppers and parsley, crushing garlic, sautéing tomato puree, cutting and frying in melted onion fat, adding beef to it, frying for 8-14 minutes, adding hot red pepper, roasting for 1-2 minutes, pouring with drinking water, stewing under the lid for about 1 hour, adding 20-30 minutes before putting out the tomato puree and bitter peppers, adding garlic at the end of the stew, parts of parsley, white dry wine, salt and black bitter pepper, sprinkled with the remaining part of parsley and garnished with boiled green peas to obtain the finished dish (L. Golunova. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.204-205).

The technical result of the invention is to obtain new canned food for space nutrition for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned paprikash production method involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping bitter pepper tops, blanching and rubbing garlic, freezing and chopping fresh green peas and parsley on a top, mixing the listed ingredients with white dry them wine, bone broth, tomato paste, table salt and CO ₂ -extracts of bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes at the following consumption of components, parts by weight:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 green pea 327 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} black pepper extract 0.01 CO _{2 -} Red Hot Pepper Extract 0.01 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 beef is cut, fried in ghee and ground in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared chilli peppers are cut, blanched and ground in a spinning top. The prepared garlic is blanched in and rubbed. Prepared fresh grain of green peas and parsley are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with dry white wine, bone broth, tomato paste, table salt and CO ₂ -extracts of black pepper and 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 beef 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 1.3 · 10 ⁵ and for a control product of 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, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and grinding freezing and grinding on a top fresh grain of green peas and parsley, mixing the listed ingredients with white dry wine, bone broth, tomato paste, common salt and CO ₂ extracts of bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes, sealing and sterilizing at the following component consumption, parts by weight:
beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter pepper 25.3 green pea 327 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 CO _{2 -} black pepper extract 0.01 CO _{2 -} Red Hot Pepper Extract 0.01 bone broth before the release of the target product 1000