RU2346596C1 - "soup etchmiadzin-style" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: mutton is cut, fried in melted butter and minced; onions are cut, sautéed in melted butter and minced. Potatoes, aubergines, paprikas and tomatoes are cut, blanched and minced. French beans, okra pods and green parsley are frozen and minced. The above-mentioned ingredients are mixed with bone broth, culinary salt and CO₂-extracts of hot black pepper and laurel lea under oxygen-free conditions. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 4,2·10⁴ to 5,1·10⁴).

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Echmiadzin Soup", involving the preparation of recipe components, cutting, pouring with cold drinking water, boiling until half cooked, separating from the broth and frying in lamb butter, filtering the broth, cutting and sautéing onion in butter, cutting potatoes eggplant, sugar beans, okra, capsicum, vegetable pepper, tomatoes and parsley greens, pouring mutton broth, adding potatoes, eggplant, sugar beans, okra and capsicum, cooking until cooked, adding 5-10 minutes before cooking cooking tomatoes, onions, table salt and spices and sprinkling with parsley to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession , 2001, p. 109).

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 Echmiadzin Soup canning production method involves preparing recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes, eggplant, vegetable pepper and tomatoes, freezing and grinding on, a top of sugar beans, okra and green parsley, mixing these components with bone onom, sodium chloride and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10.2 CO ₂ extract of black bitter pepper 0.005 CO ₂ bay leaf 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes, eggplant, vegetable pepper and tomatoes are cut, blanched and chopped in a spinning top. Prepared sugar beans, okra, and parsley 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 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 lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 amounted to a pilot product of 5.1 · 10 ⁴ and for the control product of 4.2 · 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, frying in ghee and chopping lamb, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping potatoes, eggplant, vegetable pepper and tomatoes, freezing and chopping on a spinning top of sugar beans, okra and green parsley, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of black pepper bitter bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
mutton 45.54-47.84 melted butter 15.83 potatoes 121.52-128.66 eggplant 65.62 sugar bean 37.59 green okra 27.85 vegetable pepper 32.03 tomatoes 121.15 onion 22.21-22.5 parsley 12.66 salt 10,2 CO ₂ extract of black bitter pepper 0.005 Extract CO ₂ leafs 0.002 bone broth before the release of the target product 1000,
sealing and sterilization.