RU2346483C1 - "paprikash" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: beef is chopped, fried in melted butter and crushed. Onions are cut, sautéed in melted butter and crushed. Hot chili peppers are cut, blanched and crushed. Garlic is blanched and strained. Runner beans and green parsley are frozen and crushed. Crushing is done by way of mincing. The above-mentioned ingredients are mixed with white dry wine, bone broth, tomato paste, culinary salt and CO₂-extracts of hot black pepper and hot chilli pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 1·10⁵ to 1,3·10⁵).

Description

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

A known method of obtaining 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 putting out the stew, adding garlic at the end of the stewing, hour ty parsley, dry white wine, salt and black pepper, sprinkle the rest of the parsley and garnish with boiled green beans to get 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 canning method “Paprikash” provides for the preparation of recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in melted butter and chopping onion, cutting, blanching and chopping tops of chilli peppers, blanching and rubbing garlic, freezing and chopping beans and parsley greens on a top, mixing the listed ingredients with white dry wine, bone broth, tomato paste, table salt, and the CO ₂ extract of black pepper and red hot pepper, packing the resulting mixture into aluminum tubypri 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 green beans 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 green 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 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 of producing 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 crushing in a olchke green beans and parsley, mixing these components with dry white wine, bone broth, tomato paste, sodium salt w 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 pepper 25.3 green beans 330 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.