RU2358498C1 - Production method of preserved food "tongue with red main sauce" of special purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production technology of meat-and-vegetable canned food for space meals. Preserves are prepared as follows: carrots, parsley roots and onions are sliced, sauteed in melted butter and strained; fresh green peas and herbs are frozen and minced; tongue is minced; wheat flour is sauteed in melted butter. The above-mentioned ingredients are mixed with milk, bone broth, tomato paste, sugar, culinary salt and CO₂-extracts of hot black pepper and bay leaf. The resultant mixture is packaged in aluminium tubes, vacuum-sealed and sterilised.

EFFECT: use of invention allows manufacturing of canned food for space meals with increased digestibility.

Description

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

A known method of manufacturing a culinary dish "Boiled tongue with red main sauce", which includes preparing the recipe components, 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, separating the tongue, cutting it, garnishing with green peas in milk sauce, watering with red sauce and decoration with greens to obtain 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 of manufacturing canned food “Tongue with red main sauce” for special purposes involves preparing the recipe, cutting, sautéing in ghee and rubbing carrots, parsley and onions, freezing and chopping fresh green peas and greens on the top , grinding on a top of the tongue, passing wheat flour in ghee, mixing the above components with milk, bone broth, tomato paste, sugar, table salt and CO ₂ -extract tami pepper of black bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

language 224-234 melted butter 9.75 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green pea 251.79 greenery 10 Wheat flour 13.75 milk 75 tomato paste 30% twenty sugar 5.75 salt 11.6 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 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 fresh green pea grains and greens are frozen, fresh green pea grains are preferably slow, and greens are preferably fast. The prepared tongue is ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with milk, 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 of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, parsley root and onions, freezing and chopping fresh green peas and greens on a spinning top, chopping tongue on top of a tongue, wheat flour Passing in ghee blending these components with milk, bone broth, tomato paste, sugar, table salt and CO ₂ extract of black pepper and leafs, packing Preparation mixture into aluminum tubes with the following flow components pbw .:
language 224-234 melted butter 9.75 carrot 30.42-31.2 parsley root 14.94-15.18 onion 21.06-21.33 green pea 251.79 greenery 10 Wheat flour 13.75 milk 75 tomato paste 30% twenty sugar 5.75 salt 11.6 Bitter black pepper CO ₂ extract 0.01 Extract CO ₂ leafs 0.004 bone broth before the release of the target product 1000,
sealing and sterilization.