SU1565470A1 - Method of producing canned meat and vegetables - Google Patents

Abstract

The invention relates to the food industry, in particular to methods for the production of second courses for food in weightless conditions. The purpose of the invention is to obtain a product suitable for use under weightless conditions by increasing its adhesive properties while maintaining a heterogeneous structure. The method involves preparing the meat and vegetables and roasting them separately, preparing the binding additive by wetting the wheat flour with chilled bone broth, mixing the additive with the roasted mash and vegetables, separately heating the mixtures, packing them in a jar, capping and sterilizing. 1 hp f-ly.

Description

The invention relates to the food industry, in particular to methods for the production of second courses for food in weightless conditions.

The aim of the invention is to obtain a product suitable for use under weightless conditions by increasing its adhesive properties while maintaining a heterogeneous structure.

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Mutton meat is prepared and fried in melted butter, then a binder mixture is prepared based on bone broth and flour. To prepare bone broth with a dry mass fraction of 2.0-2.5%, the chopped and washed bones are boiled for 3-4 hours at a low boil, then at the end of cooking they are added to improve the taste

onions, carrots, parsley root, bay leaf. After that, the broth is filtered and cooled. Wheat flour after drying to a mass loss is 12% cooled and mixed with chilled bone broth. In this case, bone broth take 1.0 - 12%, and wheat flour 5.0-5.5% of the total mass of canned food. To improve the taste of canned food, 0.05-0.07% of black pepper is added to the binder mixture. 38-40% of the binder mixture is mixed with roasted mash, and the rest is with roasted eggplants, onions, carrots, tomatoes and chopped garlic, each mixture is heated to a temperature of 65-70 C. Mutton is used to give an improved savory flavor. .

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The formation of the adhesive properties of the product occurs in four stages.

At the first stage, the dried wheat flour is moistened by mixing it with bone broth to obtain a mass without dry lumps of flour.

At the second stage, the prepared binder mixture is mixed separately with vegetables and masse until uniformly coated pieces of vegetables and meat with the binder mixture.

Heating the meat and vegetables separately from each other to 65-70 ° C leads to a partial gelatinization of the binder mixture on the surface of the pieces.

Full formation of the adhesive properties of the product occurs when it is sterilized in cans in autoclaves.

When heating in weightlessness of the product obtained by the proposed method to a temperature of 60-70 ° C, its adhesive properties are not impaired and the product is retained on the cutlery.

Example 1. The following products are included in the recipe of vegetable canned food,%:

M so28,6

Tomatoes 19.0 Eggplant 24.2 Onion 7.8 Carrots 6.2 Garlic 2.0

Baked butter 2.1 Vegetable oil2, 9 Flour wheat 5.0 Bone broth 1.0 Sol1, 1 Ground black pepper 0.06 Lemon acid 0.04 M from subjected to cutting, boning, trimming, cutting into cubes with facets 12- 15 mm and fry in melted butter until absent in mass by 38% and serve it for mixing.

 Vegetables (eggplants, onions, carrots) are inspected, washed, cleaned, washed again and cut into cubes with faces of 10-12 mm, fried in vegetable oil until 27% mass is consumed and served for mixing. Tomatoes are inspected, blanched in boiling water for 1-2 minutes, cooled and peeled, cut into slices, fried in vegetable oil until thin.

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15

20

25

5654704

whether in the mass by 27% and served for mixing. Garlic is inspected, washed, cleaned, washed again, ground, and served for mixing.

Wheat flour is sieved, dried to mass loss by 12%, cooled and used to prepare the binder mixture.

To prepare the bone broth, the bones are rubbed and washed, poured with cold water, brought to a boil, and boiled for 3-4 hours at low boiling to a mass fraction of dry matter 2.0 - 2.5% in 15-20 minutes. Before cooking is finished, onion, carrot, parsley root, bay leaf is added to the broth to improve the taste, then the broth is filtered, cooled and used to make the binder mixture.

The binder mixture is prepared by mixing 1.0% chilled broth with 5.0% chilled wheat flour and 0.05% black pepper. M is loaded into the mixer, 38% of the binder mixture is added, and the mixture is mixed until the meat is uniformly covered. , heated to 65 ° C and sent to the packaging.

Prepared vegetables (eggplants, onions, carrots, tomatoes, garlic) are added to the mixer, 62% of the binder mixture is added, mixed until the pieces of vegetables are uniformly covered, heated to 65 ° C and sent to the packaging.

Canned goods are packed in aluminum cans No. 3 with a net weight of 250 g and sterilized in autoclaves for 55 minutes at a pressure of 2.0 atm. The time elapsed from the moment of packing the first can until sterilization begins is 25 minutes, and the temperature decrease of the pro- from the product in the can is 15 ° C.

The resulting product has high palatability and a coherent heterogeneous structure, according to microbiological indicators it meets the requirements for special purpose products, ready for use with cutlery under weightless conditions. As a result of flight tests under special conditions, the product was found suitable for use in an open way.

Example 2. The following products are included in the recipe of vegetable canned food,%:

thirty

35

40

50

55

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M so28,6

Tomatoes 19.0

Eggplant 23.5

Onion 7.8

Carrots 6.2

Garlic2.0

Ghee 2.1

M with vegetable2, 9

Wheat flour 5,5

Bone broth 1,2

Sol1,1

Black pepper

ground 0.06

Citric acid 0.04

Processing of meat, vegetables before frying, preparation of flour, preparation of bone broth and binder mixture are carried out in the same way as described in Example 1.

M with fried in melted butter on the loss in mass by 40% and served for mixing. Vegetables (eggplants, onions, carrots, tomatoes) are fried in vegetable oil until their mass is reduced by 30% and served for mixing.

The prepared m is loaded into the mixer, 40% of the binder mixture is added, mixed, heated to a temperature of 70 ° C, and sent to the faction.

Prepared vegetables (eggplants, onions, carrots, tomatoes, garlic) are loaded into the mixer, 60% binder mixture is added, mixed, heated to 70 ° C and sent to the packaging.

Canned goods are packed in aluminum cans No. 3 with a net weight of 250 g and sterilized in autoclaves for 55 minutes at a pressure of 2.0 atm. The time interval from the moment of packing the first can until the start of sterilization is 30 minutes, while reducing the temperature of the product in the can for no more than 15 minutes.

The resulting product has high taste qualities and a coherent heterogeneous structure, according to microbiological indicators it meets the requirements for special purpose products, ready for use with cutlery under weightless conditions.

The introduction of bone broth in the formulation of less than 1% is not enough for

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wetting the flour, and more than 1.2% gives a liquid binder that breaks the stickiness of the product.

Dried and cooled wheat flour is used to improve the gelatinization and better bond the pieces in the product. Introducing it into the recipe more than 5.5% impairs the taste JQ of the product quality, and less than 5.0% does not create stickiness sufficient under weightless conditions.

In order to remove the maximum possible amount of moisture, increase the J5 mass fraction of dry substances and improve the taste of canned food, m fry is roasted until reduced in mass on

38-40%. With mass losses of up to 37% of the finished product, an incompletely bonded consistency is obtained due to excess moisture, and with a loss of over 40%, the tastes of the meat deteriorate.

Vegetables are fried until weight loss

25 to 27-30%. Frying fresh vegetables to a mass loss of less than 27% does not give enough gelatinization with the binder mixture, and more than 30% leads to burning and taste deterioration.

30 Binder mix in the amount of 38 - 40% is mixed with roasted mash, and 60-62% - with roasted vegetables. Using the binder mixture in vegetables less than 60% does not create enough stickiness between the pieces of vegetables, and more than 62 % leads to the formation of lumps and insufficient binder mixture for meat.

Mixed with a binder mixture of m 40 co and vegetables, they are heated separately from each other to 65-70 ° C in order to gelatinize wheat flour and give the product a cohesive consistency. Heating above 70 ° C leads to excessive

45 soften vegetables and brew flour to form lumps. Heating to a temperature of less than 65 ° C does not provide sufficient gelatinization of wheat flour. In order to heat the product more intensively during the sterilization process and, consequently, more completely destroy the heat-resistant microflora, the mixture is packed in an aluminum can while reducing

from $ product temperature not more than 15 ° С.

In order to maintain the temperature of the product, sterilization was carried out no later than 30 minutes after closure.

The listed parameters of the production technology of canned canned food make it possible to obtain a finished product with improved taste, having an associated heterogeneous structure, which makes it possible to use it with cutlery in an open way under conditions of weightlessness. In addition, the product has a shelf life of 24 months. sedative canned food for astronauts.

Claims (2)

1. Method for the production of canned meat, mainly from lamb meat, including preparing meat and vegetables, roasting them separately, drying wheat flour, mixing it with bone broth to produce a binder additive, mixing the roasted meat with a binder component, stirring fried vegetables with the remainder of the binding additive, packing the mixtures obtained into a jar, capping and sterilization, characterized in that, in order to obtain a product suitable for use under weightless conditions, by increasing its adhesive properties while maintaining a heterogeneous structure, meat and vegetables are roasted before weight loss by 38-40% and 27- 30%, respectively, in preparing the binder additive, the components are taken chilled, while the amount of bone broth is 1.0-1, 2% by weight of the finished product, and wheat flour - 5 5.0-5.5%, respectively, when mixed with roasted meat, the amount of the additive is 38-40% of its total mass, but before packing, each mixture is heated to 65-70 ° C. 2. The method according to claim 1, characterized in that the packaging is carried out under conditions that ensure a decrease in temperature during the packaging process by no more than 15 ° C compared to the initial one, and sterilization is carried out no later than 25-30 min after capping. 0 five Editor N. Gunko Compiled by N. Pervushin. Tehred M. Didyk Order 1178 Circulation 530 VNIIPI State Committee for Inventions and Discoveries at the State Committee on Science and Technology of the USSR 113035, Moscow, Zh-35, Raushsk nab. 4/5 Proofreader N.Reveka Subscription