RU2349110C1 - Method of production of preserved food "tongue with red main sauce" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of meat and vegetable preserved food. Production method of special purposed meat and vegetable preserves stipulates preparation of receipt components, cutting, browning in melted butter and straining of carrot, white roots and onion, freezing and mincing of string bean and herbs, mincing of tongue, browning in melted butter of wheat flour, mixing the listed ingredients with bone broth, tomato paste, sugar, salt and CO₂-biomass extracts of black pepper and laurel leaf, packing of the received mix in the aluminium tubes, hermetic sealing and sterilisation.

EFFECT: obtaining canned food with improved digestibility as compared to a similar dish.

Description

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

There is a method of preparing a culinary dish "Boiled tongue with red main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15- 20 minutes before the end of cooking salt and black pepper, adding 5 minutes before the end of cooking bay leaves, separating the tongue, cutting it, garnishing with boiled sugar beans, sprinkling with red main sauce and seasoning solution with greens to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises. - SPb .: ProfiKS, 2003, p.245).

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 special-purpose cooking method “Tongue with Red Main Sauce” preserves the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onion roots, freezing and grinding sugar beans and greens on a top, grinding language for gyroscope, in ghee sautéing flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of black pepper kogo and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 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 carrots, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared sugar beans and greens are subjected to freezing, sugar beans preferably slow, and greens preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato paste, sugar, table salt 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 the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. 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 was 12 · 10 ⁴ for the experimental product and 7.3 · 10 ⁴ for the control product, 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 meat and vegetables for special purposes, which includes preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping sugar beans and greens on a spinning top, grinding wheat flour on top of a tongue, sautéing wheat flour in melted butter, mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into a yuminievye tubes at the following flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 sugar bean 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} black pepper extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization.