RU2353110C1 - "daglanan goyun eti" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method includes mutton and potatoes cutting, frying in melted butter and mincing. Carrots, parsley roots, raw onions and garlic are cut, browned in melted butter and minced. Dried plums are blanched and minced. Runner beans and dill are frozen and minced. The above components are mixed with cherry plum puree, sugar, table salt and CO₂ extract of black bitter pepper. The received mix is packed in aluminium tubes at the certain outflow capacity of components. Then hermetic sealing and sterilisation follow.

EFFECT: enhanced digestibility of the preserves.

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 fresh green beans and dill greens on top, mixing the listed ingredients with cherry plum puree, sugar , Sodium chloride and the CO ₂ extract of black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

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 dill greens 1,67 sugar 4.39 salt 11.6 Bitter black pepper CO ₂ extract 0.015 cherry plum puree 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 dill are subjected to freezing, preferably slow, and chopped in a spinning top. The listed components are mixed with cherry 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, chopping, 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 dill, mixing the above components with cherry plum, sugar, sodium chloride and a CO ₂ extract of black bitter pepper, packing the resulting mixture into aluminum tubes, sealing and sterilization 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 dill greens 1,67 sugar 4.39 salt 11.6 CO ₂ extract of black bitter pepper 0.015 cherry plum puree before the release of the target product 1000