RU2358492C1 - Method of production of preserved food "tongue with red main sauce" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes the following. The formulation ingredients are pre-processed according to the traditional technology. Prepared carrots, parsley root, parsley roots and raw onions are cut, browned in melted butter and strained. Prepared runner beans and greens are exposed to freezing. Runner beans are exposed to preferably to slow freezing, and greens to fast freezing. Prepared tongue is minced. Prepared wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with bone broth, tomato paste, sugar, culinary salt and CO₂-extracts of bitter black pepper and bay leaf. The resultant mixture are packaged at given ratio of components, sealed and sterilised to obtain the target product.

EFFECT: invention allows to increase digestibility of culinary dish.

Description

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

There is a method of obtaining a culinary dish "Boiled tongue with red main sauce", which includes preparing the recipe, cutting carrots, parsley and onions, pouring tongue with drinking water, adding carrots, parsley and onions, cooking until cooked, adding in 15- 20 minutes before the end of cooking salt and black pepper, adding 5 minutes before the end of cooking bay leaves, cutting the tongue, cutting it, garnishing with boiled green beans, sprinkling with red main sauce and Ukrainian eating greens to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p.245).

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 method for producing canned food “Tongue with Red Main Sauce” for special purposes involves preparing the recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping green beans and greens, grinding at gyroscope language sautéing in ghee flour mixing these components with the bone broth, tomato paste, sugar, table salt and CO ₂ extracts of black pepper gor th and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green beans 316.8 greenery 10 Wheat flour 10 tomato paste 30% twenty sugar 5 salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 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, parsley root and onions are chopped, sautéed in ghee and wiped. Prepared green beans and greens are subjected to freezing, green beans preferably slow, and green greens preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with bone broth, tomato paste, sugar, table salt 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 the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. 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 10.04.18.18-90.

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 was 12 · 10 ⁴ for the experimental product and 7.3 · 10 ⁴ 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 producing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping green beans and greens on a spinning top, chopping tongue on top of a tongue, stirring wheat flour in melted butter, mixing these components to bone broth, tomato paste, sugar, table salt, and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into the aluminum s, sealing and sterilizing the next flow components pbw .:
language 224-234 melted butter 24 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green beans 316.8 greenery 10 Wheat flour 10 tomato paste in terms of 30% twenty sugar 5 salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000