RU2357447C1 - Method for manufacturing of special-purpose canned meat with garnish - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: spring onions are frozen and minced, beetroot and horseradishes are blanched and minced. Meat is cut and minced. The said components are mixed with bone broth, sugar, table salt, citric acid and carbon dioxide extracts of the black bitter pepper and the bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: this serves to extend and diversify the range of methods and foodstuff used for production of new preserves for space meals with improved digestibility from 2,0·10⁵ to 2,5·10⁵ comparing with similar dish.

Description

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

There is a method of obtaining 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 producing the canned meat product “Garnish” for special purposes involves preparing the recipe components, freezing and chopping green onions in a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat in a top, mixing the above 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 pa During the component parts by weight .:

meat 631.95-855.87 green onions 358.7 horseradish 48.72-49.5 century 32.35-33.65 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. Prepared beets and horseradish are 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. 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 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 obtaining a canned food for special purposes, which includes preparing prescription components, freezing and chopping beetroot and horseradish on a top, blanching and chopping beets and horseradish on a top, cutting and chopping meat on a top, mixing the above components with bone broth, sugar, sodium chloride, citric acid and CO ₂ extracts of black pepper and bay leaf pepper, 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 beet 32.35-33.65 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.