RU2345593C1 - Method for manufacturing of special-purpose canned "paprikash" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by cutting, frying in melted butter and mincing beef, cutting, browning in melted butter and mincing onions. Red hot pepper is cut, blanched and minced. Garlic is blanched and strained, French beans and parsley are frozen and minced. After mixing the listed ingredients with white dry wine, bone broth, tomato paste, salt and CO₂-extract of black pepper and red hot pepper, the obtained mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.

Description

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

A known method of cooking 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 tomato puree and bitter pepper 20-30 minutes before braising, adding garlic at the end of the stew ka, parts of parsley, white dry wine, salt and black bitter pepper, sprinkled with the remaining part of parsley and garnished with boiled sugar beans 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, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of preparing canned ″ Paprikash ″ for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, chopping, blanching and chopping bitter pepper tops, blanching and rubbing garlic, freezing and chopping sugar beans and parsley greens on a top, mixing the listed ingredients with white dry wine, tnym broth, tomato paste, table salt and CO ₂ extract of black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

beef 447.89-460.87 melted butter 76 onion 140.4-142.2 garlic 10.24-10.8 bitter peppers 25.3 sugar bean 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ 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 sugar beans and parsley are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with dry white wine, bone broth, tomato paste, table salt and CO ₂ extracts of bitter 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 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 of preparing canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping bitter pepper, blanching and garlic, freezing and chopping sugar beans and parsley on a top, mixing the listed ingredients with white dry wine, bone broth, tomato paste, cooked soy pour and CO ₂ extracts of bitter black pepper and red hot pepper, packing the resulting mixture in aluminum tubes 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 sugar bean 330 parsley 12.5 dry white wine 40 tomato paste 30% 27 salt 11.6 Bitter black pepper CO ₂ extract 0.01 CO _{2 -} Red Hot Pepper Extract 0.01 bone broth before the release of the target product 1000,
sealing and sterilization.