RU2358535C1 - Special-purpose meat-and-vegetable preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: parsley roots and onions are cut, blanched and strained, carrots are blanched and strained. Meat is cut and minced, fresh green peas and greens are frozen and minced, wheat flour is browned in melted butter. The above-mentioned ingredients are mixed with milk, bone broth, white dry wine, sugar, culinary salt, citric acid and CO₂-extracts of bitter black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: widens the range of technical means and dishes used to obtain new preserves with increased digestibility from 1·10⁵ to 1,3·10⁵ comparing to similar dish.

Description

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

A known method of preparing a culinary dish "Boiled meat", which includes preparing the recipe, 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 bitter pepper, adding 5 minutes before the end of cooking bay leaves, separating the meat, garnishing it with green peas in milk sauce, watering with steam sauce and decorating with greens to obtain the finished dish (Godunova L.E. Collection IR formulation 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 of preparation of canned meat and vegetables for special purposes involves the preparation of recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, cutting and chopping meat on a top, freezing and chopping fresh green peas and greens, sautéed in wheat flour ghee, mixing the listed ingredients with milk, bone broth, dry white wine, sugar, table salt, lemon sour lot 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 334.67-437.45 melted butter 29.17 carrot 13-13.33 onion 21.78-22.05 parsley root 17.38-17.66 green pea 340.63 greenery fifteen Wheat flour 14.58 milk 104.17 dry white wine 20.83 sugar 1,04 salt 12 lemon acid 0.21 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 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 parsley root and onions are cut, blanched in and wiped. Prepared carrots are blanched and wiped. Prepared meat is cut and ground in a spinning top. Prepared fresh green pea grains and greens are frozen, fresh green pea grains are preferably slow, and greens are preferably fast. Prepared wheat flour is sautéed in ghee. The listed components are mixed with milk, bone broth, dry white wine, sugar, table salt, 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 278 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 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 of preparing canned meat and vegetables for special purposes, which includes preparing recipe components, cutting, blanching and rubbing parsley root and onions, blanching and rubbing carrots, cutting and chopping meat on a top, freezing and chopping fresh green peas and greens on a spinning top, straining in melted oil, wheat flour, mixing these components with milk, bone broth, dry white wine and sugar, table salt, citric acid and the CO ₂ extract of pepper Th Nogo bitter and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:
meat 334.67-437.45 melted butter 29.17 carrot 13-13.33 onion 21.78-22.05 parsley root 17.38-17.66 green pea 340.63 greenery fifteen Wheat flour 14.58 milk 104.17 dry white wine 20.83 sugar 1,04 salt 12 lemon acid 0.21 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.04 bone broth before the release of the target product 1000,
sealing and sterilization.