RU2349117C1 - Special-purpose meat-and-vegetable preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to production of meat and vegetable preserved food for space meals. Method provides for carrot, parsley root and raw onions cutting, browning in melted butter and straining. Meat is cut and minced. The fresh green peas and greens are frosted and minced. Wheat flour is sautéed in melted butter. The above-mentioned ingredients are mixed with milk, bone broth, tomato paste, sugar, culinary salt and CO₂-extracts of bitter black pepper and laurel leaf. Then received mixture is packed in aluminium tubes, sealed and sterilised.

EFFECT: production of tinned food which has improved digestibility.

Description

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

A known method of producing a culinary dish "Boiled meat", involving the preparation of recipe components, cutting meat, carrots, parsley and onions, pouring the listed components with drinking water, boiling until cooked, adding 20 minutes before cooking boiled salt and black pepper, adding 5 minutes before the end of cooking bay leaf, separating the meat, garnishing it with green peas in milk sauce, pouring with red main sauce and decorating with greens to get the finished dish (Godunova .E Collection of recipes of food and food products for catering -.. SPb .: ProFIX, 2003, s.243-244).

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 meat and vegetables for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and chopping meat in a top, freezing and chopping fresh green peas in a top and greens, sautéed wheat flour in ghee, mixing the above components with milk, bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of pepper black bitter and bay leaves, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

meat 334.67-437.45 melted butter 11.46 carrot 25.19-25.83 onion 22.75-23.04 parsley root 15.56-15.81 green pea 340.63 greenery fifteen Wheat flour 15.63 milk 104.17 tomato paste 30% 20.83 sugar 6.25 salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.04 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 meat is cut and ground in a spinning top. Prepared fresh green pea grains and greens are subjected to freezing, fresh green pea grains - preferably slow, and greens - preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed with milk, 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 meat corresponds to the use of edged pork, and the maximum corresponds to the use of lamb of category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 278 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 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 meat and vegetables for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, cutting and chopping meat on a top, freezing and chopping fresh green peas and greens on a spinning top, sautéing in melted oil, wheat flour, mixing these components with milk, bone broth, tomato paste, sugar, table salt, and the CO ₂ extract of black pepper and bay leaf , Packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, in parts by weight .:
meat 334.67-437.45 melted butter 11.46 carrot 25.19-25.83 onion 22.75-23.04 parsley root 15.56-15.81 green pea 340.63 greenery fifteen Wheat flour 15.63 milk 104.17 tomato paste 30% 20.83 sugar 6.25 salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.04 bone broth before the release of the target product 1000