RU2357464C2 - "russian roast" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: formulation ingredients are pre-processed according to the traditional technology. Beef is cut, fried in melted butter and minced. Potatoes and onion are cut, browned in melted butter and minced. White roots are cut, blanched and minced. Carrots and garlic are blanched and minced. Green onion and cilantro, parsley and dill are frozen, preferably at slow rate, and minced. The listed components are mixed with sour cream, fish broth, table salt and CO₂-extract of bitter black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: invention allows to increase digestibility of prepared product.

Description

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

A known method of producing a culinary dish "Russian Roast", involving the preparation of recipe components, cutting and frying in ghee of beef, potatoes and onions, cutting white roots, carrots, green onions and cilantro, parsley and dill, chopping garlic, laying in a pot beef, potatoes, onions, white roots, carrots, table salt, pepper and bay leaf, pouring broth, stewing in the oven for 20 minutes, adding sour cream, green onions and cilantro, parsley and dill and stewing in d Hove oven for 10 minutes to obtain a ready meal (Russian kitchen Zubarev ND -. M .: Veche, 2003, 64.).

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 Russian Roast special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping potato and onion, cutting, blanching and chopping white roots on the top, blanching and chopping carrots and garlic on the top, freezing and chopping green onions and cilantro, parsley and dill on the top, mixing listed components with sour cream, bone broth, sodium chloride 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:

beef 332.7-342.35 melted butter 23.62 potatoes 503.94-531.5 onion 73.7-74.65 carrot 55.28-56.69 white roots 98.03-99.61 garlic 10.08-10.63 green onions 6.5 green cilantro 7.38 parsley 7.38 dill greens 7.38 sour cream 11.81 salt 11.6 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 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 beef is cut, fried in ghee and ground in a spinning top. Prepared potatoes and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared white roots are cut, blanched in and chopped on top. Prepared carrots and garlic are blanched and ground in a spinning top. Prepared green onions and cilantro, parsley and dill are frozen, preferably slow, and ground in a spinning top. The listed components are mixed with sour cream, bone broth, sodium chloride 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 beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 7.5 · 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping beef, cutting, sautéing in ghee and chopping potatoes and onions, cutting, blanching and chopping white roots, blanching and chopping carrots and garlic on a top, freezing and chopping green onions and cilantro, parsley and dill on a top, mixing these components with sour cream, bone broth, pov rennoy salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes, sealing and sterilizing the next flow components pbw .:
beef 332.7-342.35 melted butter 23.62 potatoes 503.94-531.5 onion 73.7-74.65 carrot 55.28-56.69 white roots 98.03-99.61 garlic 10.08-10.63 green onions 6.5 green cilantro 7.38 parsley 7.38 dill greens 7.38 sour cream 11.81 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.