RU2356260C1 - Method for manufacturing special-purpose canned food "fried meat with garnish" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method is implemented by meat cutting, frying in melted butter and mincing, spring onions freezing and mincing, beetroots and horseradishes blanching and mincing. The above mentioned ingredients are mixed with bone broth, sugar, table salt, citric acid and CO₂-extract of hot black pepper. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: improved digestibility space meals.

Description

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

A known method of obtaining a culinary dish "Roasted meat with a side dish", which includes preparing the recipe, cutting, sprinkling with salt and black pepper, frying in melted fat, cooling and cutting meat, garnishing it with green onions and pouring horseradish sauce to get the finished dish ( Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises.- SPb .: ProfiKS, 2003, p.60-61).

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 producing the canned product “Roasted meat with garnish” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping meat on top, freezing and chopping green onions in top, blanching and chopping beets and horseradish, mixing the listed components with bone broth, sugar, sodium chloride, citric acid and a CO ₂ -extract of black bitter pepper, packing the mixture into aluminum tubes At the next component consumption, parts by weight:

meat 819.28-1070.87 melted butter 17.14 green onions 471.43 beet 35.43-36.86 horseradish 53.36-54.21 sugar 2.86 salt 11.6 lemon acid 2.14 CO _{2 -} black pepper 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 meat is cut, fried in ghee and ground in a spinning top. Prepared green onions are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared beets and horseradish are blanched and ground in a spinning top. The listed components are mixed with bone broth, sugar, sodium chloride, citric acid and CO ₂ -extract of black 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 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 680 kg per 1 ton of the target product. 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 2.7 · 10 ⁵ and for a control product of 2.2 · 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 for producing a canned product for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping meat on top, freezing and chopping green onions on top, blanching and chopping beets and horseradish on top, mixing these components with bone broth, sugar, sodium chloride, citric acid and a CO ₂ extract of black bitter pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
meat 819.28-1070.87 melted butter 17.14 green onions 471.43 beet 35.43-36.86 horseradish 53.36-54.21 sugar 2.86 salt 11.6 lemon acid 2.14 CO _{2 -} black pepper extract 0.01 bone broth before the release of the target product 1000,
sealing and sterilization.