RU2301578C1 - Method for production of special canned goods from poultry and cabbage - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes poultry meat cutting, greasing with sour cream, roasting in melt butter, and chopping; fresh white cabbage shredding, freezing, and chopping; carrot, parsley root, and onion cutting, roasting in melt butter, and chopping; wheat flour sautéing. Abovementioned components are blended with bone broth, sugar, table salt, and CO₂-extracts from black pepper, and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of manufacturing a culinary dish "Roasted poultry with stewed cabbage", which includes preparing the recipe components, greasing the carcasses of poultry with sour cream and salt, frying in margarine, bringing to readiness in an oven, chopping in portioned portions and pouring with melted butter to obtain the main component , cutting and sautéing carrots, parsley and onions in melted fat, sautéing wheat flour and tomato puree, chopping fresh white cabbage, adding broth to it, xusa, melted fat and tomato puree, stew until half cooked, add carrots, parsley root, onions, pepper and bay leaves, stew until cooked, add wheat flour, sugar and table salt and bring to a boil to obtain a side dish and the formation of the finished dish from the main component and side dish (Godunova L.E. Collection of recipes for dishes and culinary products for public catering enterprises - St. Petersburg: ProfiKS, 2003, p.312-313).

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 the production of canned food for special purposes involves the preparation of recipe components, cutting, greasing with sour cream, frying in ghee and chopping poultry meat in a top, chopping, freezing and chopping fresh white cabbage in a top, cutting, sautéing in ghee and chopping carrots, parsley and onions on top, stirring wheat flour, mixing the above components with bone broth, tomato paste, sugar, table salt , citric acid and CO ₂ extracts of black pepper and bay leaf pepper, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

bird 1095.89-1716.74 sour cream twenty White cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste in terms of 30% twenty sugar eighteen table salt 12 lemon acid 0.675 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract 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 poultry meat is cut, greased with sour cream, fried in ghee and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Prepared carrots, parsley root and onions are chopped, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, tomato paste, sugar, table salt, citric acid and CO ₂ extracts of black bitter pepper and bay leaves, the resulting mixture is Packed in aluminum tubes at the above component flow rate, 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 poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 400 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.

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 for the experimental product 1.4 · 10 ⁵ and for the control product 1.2 · 10 ^5, 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, greasing with sour cream, frying in ghee and chopping poultry meat in a spinning top, chopping, freezing and chopping fresh white cabbage in a spinning top, cutting, sautéing in melted butter and chopping in a carrot top, parsley root and onion, the passage of wheat flour, mixing these components with bone broth, tomato paste, sugar, sodium chloride, citric acid and CO ₂ extract bitter black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: bird 1095.89-1716.74 sour cream twenty White cabbage 441 carrot 30-30,77 parsley root 16,2-16,46 onion 57-57.73 Wheat flour 7.2 melted butter 60 tomato paste in terms of 30% twenty sugar eighteen table salt 12 lemon acid 0.675 Bitter black pepper CO ₂ extract 0.016 CO ₂ extract leafs 0.006 bone broth before the release of the target product 1000 sealing and sterilization.