RU2362382C1 - Method of production of preserved food "poultry with side dish and red main sauce" of special purpose - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: prepared carrots, white roots and raw onions are cut, browned in melted butter and strained. Prepared asparagus and greens are exposed to freezing, preferably at slow rate, and minced. Prepared poultry meat is minced. 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 laurel leaf. The resultant mixture is packed in aluminium tubes at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

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 bird with a side dish and red main sauce", which includes preparing the recipe components, cutting white roots and onions, pouring the bird with hot water, bringing to a boil, removing foam, adding white roots, onions, table salt, black pepper and bay leaf, boiling under the lid with a slight boil until tender, separating the bird, chopping it, garnishing boiled asparagus, pouring red main sauce and decorating with greens to get ready th dishes (Godunov LE Collection of recipes of food and food products for catering - SPb. .: ProFIX, 2003, s.309-310).

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 canned poultry manufacturing method “Poultry with Garnish and Red Main Sauce” provides for the preparation of recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, grinding on top of the pulp of a bird, passing in wheat butter in ghee, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ extracts of black pepper bitter and bay leaves, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 547.95-858.37 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste 30% 25 sugar 6.25 salt 11.6 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 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, white roots and onions are chopped, sautéed in ghee and wiped. Prepared asparagus and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The prepared pulp of the bird 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 poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses of each type of raw material for the estimated laying of 200 kg of pulp 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 amounted to a test product of 12.4 · 10 ⁴ and for the control 7.9 · 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 of manufacturing canned food for special purposes, which includes preparing recipe components, cutting, sautéing in ghee and rubbing carrots, white roots and onions, freezing and chopping asparagus and greens on a top, chopping poultry pulp on top, passing wheat flour in ghee, mixing the listed components with bone broth, tomato paste, sugar, sodium chloride and CO ₂ -extracts of black pepper and bay leaf, packing the mixture in aluminum tubes, sealing and sterilization at the following component consumption, parts by weight:
bird 547.95-858.37 melted butter 37.5 carrot 23,4-24 white roots 22.83-23.19 onion 27.3-27.65 asparagus 550 greenery 20.83 Wheat flour 12.5 tomato paste in terms of 30% 25 sugar 6.25 salt 11.6 Bitter black pepper CO ₂ extract 0.015 Extract CO ₂ leafs 0.006 bone broth before the release of the target product 1000