RU2344726C1 - Production method for special-purpose tinned food "nukhod shurpa" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: potatoes, onions and paprica are cut, blanched and minced. Carrots are blanched and minced. Dill and cilantro are frozen and minced. Lamb and horse meat are cut and minced. Peas is boiled to two-fold weight increase and minced. A mincing machine is used for mincing. Said components are mixed with bone broth, salt and CO₂-extracts of basil, coriander and laurel leaf. Resulting mix is packed into aluminum tubes, pressurised and sterilised.

EFFECT: expanded choice of technical means and dishes for production of preserves with increased digestibility up to 5,7·10⁴.

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 "Nuhod Shurpa", which includes preparing the recipe components, cutting lamb, horse meat, potatoes and vegetable peppers, chopping onions and carrots, chopping dill and cilantro, soaking peas, laying lamb, horse meat, peas, and peppers in a pan onions and carrots, pouring them with drinking water, adding salt, boiling for 25 minutes, adding potatoes, vegetable pepper, basil, coriander and bay leaves, boiling for 15 minutes and sprinkling greens with dill and cilantro with getting the finished dish (Kuropatkina M.V. The best recipes of the first dishes. - M .: Veche, 2004, p. 152).

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 food “Nuhod Shurpa” for special purposes involves the preparation of prescription components, cutting, blanching and chopping potatoes, onions and vegetable peppers, blanching and chopping carrots on the top, freezing and chopping dill and greens cilantro, cutting and grinding on a spinning top of lamb and horse meat, cooking to a twofold increase in mass and grinding on a spinning top of peas, mixing the listed components with bone broth, cookery salt and CO ₂ -extracts of basil, coriander and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 126.96-138.96 horsemeat 41.43-42.63 carrot 41.29-42.36 potatoes 37.65-39.71 onion 27.53-27.88 vegetable pepper 37.21 peas 58.83 dill greens 14.71 green cilantro 18.38 salt 10,2 Basil CO ₂ Extract 0.012 Coriander CO ₂ Extract 0.013 Extract CO ₂ leafs 0.003 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 potatoes, onions and vegetable pepper are chopped, blanched in and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. The prepared dill and cilantro are frozen, preferably quickly, and ground in a spinning top. Prepared lamb and horse meat are cut and chopped on a top. Prepared peas are boiled until a twofold increase in mass and ground in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extracts of basil, coriander 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 and horse meat 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 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 test product of 5.7 · 10 ⁴ and for the control product of 4.8 · 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, blanching and chopping potatoes, onions and vegetable peppers, blanching and chopping carrots on top, freezing and chopping dill and cilantro greens on top, cutting and chopping lamb and horse meat, boiling to a double weight gain and grinding on a pea top, mixing the above components with bone broth, sodium chloride and CO ₂ -extracts of basil, coriander and l avrov sheet, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 126.96-138.96 horsemeat 41.43-42.63 carrot 41.29-42.36 potatoes 37.65-39.71 onion 27.53-27.88 vegetable pepper 37.21 peas 58.83 dill greens 14.71 green cilantro 18.38 salt 10,2 CO ₂ basil extract 0.012 Coriander CO ₂ Extract 0.013 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization.