RU2349145C1 - "daglanan goyun eti" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the technology of production of meat and vegetable preserves for space meals. Canned food is produced by mutton and potatoes cutting, frying in melted butter and mincing; carrots, parsley roots, raw onions and garlic cutting, browning in melted butter and mincing; prunes blanching and shredding, runner beans and cilantro freezing and mincing. The said ingredients are mixed up with plum puree, sugar, table salt and CO₂-extract of black hot pepper. Produced mixture is packed into aluminium tubes, sealed and sterilised.

EFFECT: production of tinned food which has improved digestibility.

Description

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

There is a method of developing a culinary dish "Daglanan Goyun Eti", which includes cutting onions and garlic, cutting, beating, sprinkling with onions, garlic, salt and pepper, aging for 1-1.5 hours and frying under pressure in lamb melted fat , its garnish with fried potatoes, stewed carrots with prunes and boiled green beans and sprinkled with meat juice and "Garali" sauce to obtain the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad - St. Petersburg: Profession, 2001, p. 343).

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 Daglanan Goyun Eti canned food production method involves preparing the recipe components, cutting, frying in ghee and chopping lamb and potatoes on top, cutting, sautéing in ghee and chopping carrots, parsley root, onions and garlic, blanching and chopping prunes on top, freezing and chopping green beans and cilantro greens on top, mixing the ingredients with plum puree, sugar, a cook salt and CO ₂ -extract of black pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 Bitter black pepper CO ₂ extract 0.015 mashed plum 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 lamb and potatoes are cut, fried in ghee and chopped in a spinning top. Prepared carrots, parsley root, onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared prunes are blanched and ground in a spinning top. Prepared green beans and cilantro greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with plum puree, sugar, sodium chloride and a CO ₂ extract of black bitter 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 plum puree, 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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 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 recipe components, cutting, frying in ghee and chopping mutton and potatoes in a spinning top, cutting, sautéing in melted butter and chopping carrots, parsley root, onions and garlic, blanching and chopping in a spinning top prunes, freezing and grinding on a spinning top of green beans and cilantro greens, mixing these components with plum puree, sugar, sodium chloride and a CO ₂ extract of black bitter pepper, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:
mutton 541.97-593.18 melted butter 56.49 onion 62.4-63.2 garlic 21.33-22.5 potatoes 309.12-326.03 carrot 138.55-142.11 parsley root 10.92-11.1 prunes 23.68 green beans 183.33 green cilantro 1,67 sugar 4.39 salt 11.6 Bitter black pepper CO ₂ extract 0.015 mashed plum before the release of the target product 1000,
sealing and sterilization.