RU2360463C1 - Method for manufacturing canned "meat with garnish" for special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing meat-and-vegetable canned food for space feeding. Canned is cooked by cucumbers and tomatoes cutting, blanching and mincing, lettuce freezing and mincing, horseradishes and beetroots blanching and mincing, meat cutting and mincing, mixing the specified ingredients with bone broth, sugar, salt, citric acid and CO₂-extracts of black pepper and bay leaves, packing the obtained mixture into aluminium tubes, sealing and sterilisation.

EFFECT: this allows manufacturing of new canned food for space feeding having higher digestibility as compared to similar culinary 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 cucumbers, tomatoes and lettuce and pouring horseradish sauce to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for 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 canned meat “Garnish” for special purposes involves preparing the recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping lettuce, blanching and chopping beets and horseradish on a top, cutting and grinding on top of meat, mixing the listed components with bone broth, sugar, table salt, citric acid and CO ₂ extracts of black pepper and bay leaf, packing of the resulting cm eat in aluminum tubes at the following component consumption, parts by weight:

meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 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 cucumbers and tomatoes are cut, blanched and chopped on a spinning top. The prepared salad is subjected to freezing, preferably quick, and chopped on 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 was for experimental product 2.5 × 10 ^5, and to control product 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 producing canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a top, freezing and chopping beetroot and horseradish on a top, cutting and chopping beetroot and horseradish meat, cutting and chopping meat on top of a meat, mixing these 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 flow comp nents, parts by weight .:
meat 631.95-855.87 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 48.72-49.5 beet 32.35-33.65 sugar 2.61 salt 11.6 lemon acid 3.26 CO _{2 -} black pepper extract 0.008 CO ₂ bay leaf extract 0.003 bone broth before the release of the target product 1000,
sealing and sterilization.