RU2359557C1 - Method of production of preserved food "rabbit with side dish and steamed sauce" of special purpose - 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 as follows: white roots and raw onions are sliced, blanched and strained; sugar peas and herbs are frozen; rabbit meat is shredded; wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with bone broth, white dry wine, culinary salt, citric acid and CO₂-extracts of hot black pepper and laurel leaves. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: expansion of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility.

Description

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

A known method of obtaining a culinary dish "Boiled rabbit with a garnish and steam sauce", which includes preparing the recipe, cutting white roots and onions, pouring rabbit hot water, bringing to a boil, removing foam, adding white roots, onions, salt, pepper black bitter and bay leaves, cooking under the lid with a slight boil until tender, separating the rabbit, chopping it, garnishing with boiled sugar peas, watering with steam sauce and decorating with greens to get the finished b Yuda (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, pp 309-310.).

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 special-purpose canning method “Rabbit with Garnish and Steam Sauce” provides for the preparation of recipe components, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding rabbit meat on top Passing in wheat flour ghee, mixing the above components with bone broth, white dry wine, table salt, citric acid and CO ₂ extracts of black pepper o and bay leaf, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

rabbit 266.67-285.71 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 Bitter black pepper CO ₂ extract 0.015 CO ₂ bay leaf extract 0.006 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 white roots and onions are chopped, blanched and wiped. Prepared sugar peas and greens are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared rabbit meat is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, white dry wine, 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 a rabbit corresponds to the use of carcasses of category I, and the maximum corresponds to the use of carcasses 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 amounted to a test product of 12.4 · 10 ⁴ and for the control 7.9 · 10 ^4, 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 canned food for special purposes, which includes preparing prescription ingredients, cutting, blanching and rubbing white roots and onions, freezing and grinding sugar peas and greens on a top, grinding rabbit meat on top, passing wheat flour in melted butter, mixing the above components with bone broth, dry white wine, table salt, citric acid and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with a eduyuschem flow components pbw .:
rabbit 266.67-285.71 melted butter 58.75 white roots 25-25.41 onion 26.13-26.47 sugar peas 550 greenery 20.83 Wheat flour 11.25 dry white wine 25 salt 11.6 lemon acid 0.25 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.006 bone broth before the release of the target product 1000,
sealing and sterilization.