RU2292169C1 - Method for manufacturing canned food "beef in mustard gravy" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food deals with the technology to manufacture meat-plant canned food for cosmic nutrition, so, the suggested canned food should be prepared due to cutting, heating onions and carrots and wheat flour in melted butter and reducing upon a roller followed by their mixing with tomato paste, table mustard, butter, bone broth, common salt, CO₂-extracts of caraway and hot black pepper followed by boiling down and grating to obtain the gravy. Moreover, it is necessary to cut, freeze and reduce new white cabbage upon a roller and cut and reduce beef upon a roller. Then it is necessary to carry out procedures on packing the mixture obtained into aluminum tubes followed by their sealing and sterilization. This enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency.

Description

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

A known method of producing a culinary dish "Beef in mustard sauce", which includes preparing the recipe components, cutting and sautéing carrots and onions in melted animal fat, sautéing wheat flour, chopping fresh white cabbage, cutting beef, frying it, frying it with broth, stewing 30-40 minutes with the addition of carrots, onions and tomato puree, adding wheat flour, spices and table mustard to them, bringing to readiness, adding sour cream and bringing to a boil, mixing kapu drinking water, skipping until half-cooked, adding fat, sour cream, caraway seeds and salt, stewing until cooked with a side dish and forming a ready-made dish of beef, the sauce in which it was stewed, and a side dish (Collection of recipes for dishes and culinary products of neighboring countries - St. Petersburg: Profession, 2001, p. 46, 73).

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 canned beef and mustard sauce production method involves preparing recipe components, cutting, sautéing in melted butter and chopping carrots and onions in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting and chopping beef on top, stirring wheat flour, mixing onions, carrots, tomato paste, wheat flour, table mustard, sour cream, butter, CO ₂ extracts of caraway seeds and p Bitter black pepper, table salt and bone broth, boiling the mixture and rubbing it to obtain a sauce, mixing the listed components, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

beef 486-500.1 cabbage 635 carrot 30-30.8 onion 21-21,3 tomato paste in terms of 30% 10 melted butter 21 Wheat flour fifteen table mustard 9 sour cream 105 butter thirty salt 12 CO ₂ extract of black pepper 0.02 CO ₂ extract caraway 0.25 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 carrots and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared beef is cut and ground in a spinning top.

Next, onions, carrots, tomato paste, wheat flour, table mustard, sour cream, melted butter, CO ₂ extracts of caraway seeds and black bitter pepper, table salt and bone broth are mixed, the resulting mixture is boiled and wiped with a sauce.

The listed components are mixed, Packed the resulting mixture 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 beef corresponds to the use of meat of category I, and the maximum use of meat of category II. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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.

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 14.5 · 10 ⁴ and for the control product of 7.7 · 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and chopping carrots and onions in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting and grinding beef in a spinning top, stirring wheat flour, mixing onion, carrot, tomato paste, wheat flour, dining mustard, sour cream, butter, CO ₂ extracts cumin and black pepper, salt and bone broth, once arivanie mixture and rubbing to obtain sauce, mixing these components, packing the resulting mixture into aluminum tubes with the following flow components pbw .: Beef 486-500.1 Cabbage 635 Carrot 30-30.8 Onion 21-21,3 Tomato paste in terms of 30% 10 Melted butter 21 Wheat flour fifteen Table mustard 9 Sour cream 105 Butter thirty Salt 12 CO ₂ - Black Bitter Pepper Extract 0.02 CO ₂ extract caraway 0.25 Bone broth Before the release of the target product 1000 sealing and sterilization.