RU2411880C1 - "sorpa with noodles" special-purpose lunch dish production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the technology for production of food products for space alimentation. The method envisages recipe components preparation, boiling part of ground black pepper, produced decoction filtering, addition of sodium pyrophosphate or monosubstituted phosphate, citric acid and boiled water to produce an extract, injecting part of the extract into beef, pouring beef over with the remaining part of the extract, maintenance, shaping to produce a loaf, boiling in cellophane, chilling and cutting, cutting onion and sauteing part of it in melted butter, noodles blanching and washing, green dill cutting and rinsing, addition of culinary salt and beef into meat-and-bone broth, boiling, addition of noodles, onion, green dill and the remaining part of ground black pepper, further boiling, freeze-drying, inspection, package into bags produced of a fibre composite material in nitrogen medium or under vacuum conditions and hermetisation.

EFFECT: method enables production of a product capable to withstand dynamic and thermal loads related to transportation to the orbit, its usage fraught with no threat to chemical, physical and microbiological safety of an orbital spacecraft.

Description

The invention relates to a technology for the production of products for space power.

There is a method of producing the first lunch dish, which includes preparing the recipe components, pouring meat and kazy with drinking water, cooking for 2 hours, cooling and separating the meat and kazy from the broth, putting noodles into the broth, cooking until ready, separating the noodles from the broth and lubricating it vegetable oil, cutting meat, kazy and onions, mixing onions with ground black pepper and table salt, adding meat, kazy and noodles to it, stirring, pouring boiling broth and adding grape vinegar to radiation of the finished dish (Makhmudov K. Uzbek dishes. - Tashkent: Uzbekistan, 1976, p. 67-68).

This product is not suitable for space power.

The technical result of the invention is to obtain a new food product suitable for use in space nutrition during orbital flight.

This result is achieved by the fact that the method for the production of Sorpa with noodles dinner dishes for special purposes involves preparing the recipe components, pouring part of the black pepper with drinking water at a weight ratio of 17: 1000, boiling for 10-12 minutes, filtering, adding pyrophosphate or monosubstituted sodium phosphate, citric acid and boiled water up to 1000 wt.h. to obtain an extract, syringing beef with a portion of the obtained extract and pouring the remaining part of the extract with a total ratio by weight of beef and extract 10: 1, holding at a temperature of 2-6 ° C for 18-24 hours, molding in the form of loaves weighing 1-1, 2 kg, wrapping them in cellophane, tying with twine, cooking for about 1 hour in water at a ratio by weight of beef and water 1: 1, cooling to a temperature of no higher than 20 ° C, freeing from wrapping and cutting, cutting onions and sautéing approximately 70% of its quantity in ghee f until double weight loss, blanching noodles in boiling water with a weight ratio of 1: 6 for 8-10 minutes, folding it onto a sieve and washing with cold water, cutting dill and rinsing it with water at a temperature of 90 ± 2 ° C, bringing meat and bone broth to a boil, adding salt and beef to it, cooking for 10-15 minutes, adding noodles, onions, dill and ground black pepper, cooking for 2-3 minutes, freeze-drying, inspection, packaging into bags of combined material in nitrogen e or under vacuum and sealing, and the components are used in the following ratio of costs, parts by weight:

boneless beef 1048 noodles 561.9 onion 657.8 melted butter 137 dill greens 159.5 salt 64.9 ground black pepper 3.92 meat and bone broth 3218,2 pyrophosphate or monosubstituted sodium phosphate 3.81 lemon acid 0.048.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Approximately 40% of the recipe amount of ground black pepper is poured with drinking water at a weight ratio of 17: 1000, boiled for 10-12 minutes and filtered. Then add the prescription amount of pyrophosphate or monosubstituted sodium phosphate and citric acid and boiled water instead of boiled water to bring the mass to 1000 wt.h. with extract.

The prepared boneless beef is syringed with a part of the obtained extract, poured with the remaining part of the extract at a total ratio by weight of beef and extract of 10: 1 and kept at a temperature of 2-6 ° C for 18-24 hours. Then the beef is molded into loaves weighing 1-1.2 kg, wrapped in cellophane in 3-4 layers and tied with twine. Beef packaged in this way is poured with drinking water in a weight ratio of 1: 1 and cooked for about 1 hour. Then the beef is cooled with cold water to a temperature of no higher than 20 ° C, freed from packaging and cut into cubes with a face of 5-6 mm.

Prepared onions are cut, approximately 70% of its recipe amount is separated and the separated portion is passerized in melted butter until the mass is doubled.

Prepared noodles are blanched in boiling water at a ratio by weight of noodles and water of 1: 6 for 8-10 minutes, reclined on a sieve to drain and washed with cold water.

Prepared dill greens are cut and rinsed with water at a temperature of 90 ± 2 ° C.

The meat and bone broth is brought to a boil, table salt and beef are added to it and boiled for 10-15 minutes. Then add the noodles, raw and sauteed onions, dill and the rest of the black pepper powder and cook for another 2-3 minutes to achieve the culinary readiness of the soup.

The soup is laid out on baking sheets and freeze-dried under traditional process parameters. The final moisture content of the product after drying should not exceed 3.5%.

The dried product is inspected by removing burnt and under-dried particles, packed in packages of combined material according to TU 63.474.44-91 in nitrogen or under vacuum and sealed to obtain the target product.

The product obtained by the described technology is a mixture of the corresponding components with a porous brittle texture, which, when poured with drinking water with a temperature of 58-80 ° C in a ratio by weight of 1: 5, is restored within 15-20 minutes.

It should be noted that the product obtained using the described technology can withstand dynamic and thermal loads associated with transportation to orbit, and when used does not pose a threat to the chemical, physical and microbiological safety of the orbiting space object.

Thus, the proposed method allows to obtain a new food product for space nutrition, suitable for use during orbital flight.

Claims (1)

A method for the production of a special-purpose lunch dish, which involves preparing recipe components, pouring part of black pepper with drinking water at a weight ratio of 17: 1000, boiling for 10-12 minutes, filtering, adding pyrophosphate or monosubstituted sodium phosphate, citric acid, and boiled water to 1000 wt.h with obtaining the extract, extrusion of beef with a portion of the obtained extract and pouring the remaining part of the extract with a total ratio by weight of beef and extract 10: 1, exposure at temperatures 2-6 ° C for 18-24 hours, molding in the form of loaves weighing 1-1.2 kg, wrapping them in cellophane, tying with twine, cooking for about 1 hour in water with a ratio by weight of beef and water 1: 1 , cooling to a temperature of no higher than 20 ° C, freeing from wrapping and cutting, cutting onions and sautéing approximately 70% of its amount in melted butter until a double weight loss, blanching noodles in boiling water with a weight ratio of 1: 6 for 8- 10 min, folding it onto a sieve and rinsing with cold water, cutting dill and rinsing it with water th with a temperature of 90 ± 2 ° C, bringing the meat and bone broth to a boil, adding salt and beef to it, cooking for 10-15 minutes, adding noodles, onions, dill and the rest of the black pepper, cooking for 2 -3 min, freeze-drying, inspection, packing in packages of combined material in nitrogen or under vacuum and sealing, and the components are used in the following ratio of costs, parts by weight:
boneless beef 1048 noodles 561.9 onion 657.8 melted butter 1.37 dill greens 159.5 salt 64.9 ground black pepper 3.92 meat and bone broth 3218,2 pyrophosphate or monosubstituted sodium phosphate 3.81 lemon acid 0,048