RU2345595C1 - Method for manufacturing of special-purpose "tchakapuli" canned food - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: mutton is cut, fried in melted butter and minced. Hot chilly pepper is cut, blanched and minced. Garlic is blanched and minced. Cherry plums are blanched and strained. Green onions, coriander, dill and estragon are cut and frozen. A mincing machine is used for mincing. The said components are mixed with bone broth, salt and CO₂-extract of red hot pepper. The obtained mix is packed into aluminium tubes, pressurised and sterilised.

EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.

Description

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

There is a method of producing a culinary dish ″ Chakapuli ″, which includes cutting green onions and cilantro and tarragon greens, crushing garlic, chopping, sprinkling with table salt and frying until half-finished lamb, adding green onions, green cilantro and tarragon, bitter pepper and sauce to it , pouring broth and stewing until cooked to get the finished dish (Golunova L.E. Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p.149).

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 Chakapuli canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping mutton, cutting, blanching and chopping bitter chili peppers, blanching and chopping garlic tops, blanching and rubbing cherry plum, freezing and chopping onions and green cilantro, dill and tarragon, mixing the above components with bone broth, sodium chloride and CO ₂ -extract of red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 464.46-508.35 melted butter 27.09 garlic 6.86-7.28 bitter peppers 14.28 cherry plum 27.26 green onions 136.57 green cilantro 85.6 dill greens 0.95 tarragon greens 28.22 salt 11.6 Red hot pepper CO ₂ extract 0.002 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared chilli peppers are cut, blanched and ground in a spinning top. Prepared garlic is blanched and ground in a spinning top. The prepared cherry plum is blanched and wiped. Prepared green onions and herbs cilantro, dill and tarragon are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extract of red hot pepper. 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. Given in the form of an interval, the consumption of garlic covers its possible change and is accepted as the minimum 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. She was 2 · 10 ⁵ for the experimental product and 1.5 · 10 ⁵ for the control product, 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 the recipe components, cutting, frying in ghee and chopping mutton, cutting, blanching and chopping bitter pepper, blanching and chopping garlic, blanching and grinding cherry plum, freezing and freezing gyroscope chives and green cilantro, dill and tarragon, mixing these components with the bone broth, and table salt CO ₂ extract of red hot pepper, packing etc. radiation mixture into aluminum tubes with the following flow components pbw .:
mutton 464.46-508.35 melted butter 27.09 garlic 6.86-7.28 bitter pepper 14.28 cherry plum 27.26 green onions 136.57 green cilantro 85.6 dill greens 0.95 tarragon greens 28.22 salt 11.6 Red hot pepper CO ₂ extract 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.