RU2350109C1 - Method for manufacturing special-purpose canned meat with garnish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food for space feeding. Canned food is cooked by freezing and mincing spring onions, blanching and mincing horseradish, cutting and mincing meat, mixing the specified ingredients with bone broth, sugar, salt, citric acid and CO₂-extracts of black pepper and laurel leaves, packing the obtained mixture into aluminium tubes, sealing and sterilisation.

EFFECT: method allows receiving preserves, having the improved digestibility in comparison with the same culinary 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 meat with a side dish", which includes preparing the recipe components, cooking, cooling and cutting meat, garnishing it with green onions and pouring horseradish sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for enterprises public catering. - St. Petersburg: ProfiKS, 2003, p. 60).

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 preparing a canned product “Meat with garnish” for special purposes involves preparing the recipe components, freezing and chopping green onions in a top, blanching and grinding in a horseradish top, cutting and grinding meat in a top, mixing these components with bone broth , sugar, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following FLOW e components pbw .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 sugar 2.61 salt 11.6 lemon acid 3.26 Bitter black pepper CO ₂ extract 0.008 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 green onions are subjected to freezing, preferably quick, and chopped in a spinning top. The prepared horseradish is blanched and ground in a spinning top. Prepared meat is cut and ground in a spinning top. The listed components are mixed with bone broth, sugar, sodium chloride, citric acid 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 543.48 kg per 1 ton of the target product. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials and is taken as the minimum 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 2.5 · 10 ⁵ and for the control product of 2 · 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 a canned food for special purposes, which includes preparing the recipe components, freezing and chopping onion tops, blanching and chopping horseradish tops, cutting and chopping meat tops, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization.