RU2305434C1 - Method for producing of special canned food "stewed partridge with cabbage" - Google Patents
Method for producing of special canned food "stewed partridge with cabbage" Download PDFInfo
- Publication number
- RU2305434C1 RU2305434C1 RU2006100011/13A RU2006100011A RU2305434C1 RU 2305434 C1 RU2305434 C1 RU 2305434C1 RU 2006100011/13 A RU2006100011/13 A RU 2006100011/13A RU 2006100011 A RU2006100011 A RU 2006100011A RU 2305434 C1 RU2305434 C1 RU 2305434C1
- Authority
- RU
- Russia
- Prior art keywords
- canned food
- partridge
- cutting
- apples
- sugar
- Prior art date
Links
- 241000288049 Perdix perdix Species 0.000 title claims abstract description 9
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 240000007124 Brassica oleracea Species 0.000 title abstract 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title abstract 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title abstract 2
- 235000021016 apples Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 241000220225 Malus Species 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000013367 dietary fats Nutrition 0.000 claims description 3
- 239000010520 ghee Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000010633 broth Nutrition 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- JJWKPURADFRFRB-UHFFFAOYSA-N carbonyl sulfide Chemical compound O=C=S JJWKPURADFRFRB-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000286209 Phasianidae Species 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства мясорастительных консервов для космического питания.The invention relates to the production technology of canned meat and vegetable for space nutrition.
Известен способ производства кулинарного блюда "Куропатка тушеная с квашеной капустой", предусматривающий подготовку рецептурных компонентов, резку яблок, обвязывание тушек куропатки шпиком, обжарку в маргарине, укладку квашеной капусты и куропаток, добавление воды, тушение до готовности, добавление за 30 минут до окончания тушения яблок, сахара и поваренной соли, отделение куропаток, их резку и объединение с остальными компонентами с получением готового блюда (Манкевич О.И. Блюда из птицы - Мн.: БелЭн, 1994, с.358).There is a method of manufacturing a culinary dish "Stewed partridge with sauerkraut", which includes preparing the recipe components, cutting apples, tying partridge carcasses with lard, frying in margarine, laying sauerkraut and partridges, adding water, stewing until cooked, adding 30 minutes before putting out apples, sugar and salt, separation of partridges, their cutting and combining with the other components to obtain the finished dish (Mankevich OI Dishes from poultry - Mn .: BelEn, 1994, p. 358).
Техническим результатом изобретения является получение новых консервов для космического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов специального назначения предусматривает подготовку рецептурных компонентов, резку, обжарку в топленом масле и измельчение на волчке мяса куропатки, резку, замораживание и измельчение на волчке свежей белокочанной капусты и яблок, смешивание перечисленных компонентов с костным бульоном, сахаром, поваренной солью и лимонной кислотой, фасовку полученной смеси в алюминиевые тубы при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping partridge meat on a top, cutting, freezing and chopping fresh white cabbage and apples on a top, mixing these components with bone broth, sugar , sodium chloride and citric acid, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленное мясо куропатки нарезают, обжаривают в топленом масле и измельчают на волчке. Подготовленные свежую белокочанную капусту и яблоки нарезают, подвергают замораживанию, желательно медленному, и измельчают на волчке. Далее перечисленные компоненты смешивают с костным бульоном, сахаром, поваренной солью и лимонной кислотой. Полученную смесь фасуют в алюминиевые тубы при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared partridge meat is cut, fried in ghee and ground in a spinning top. Prepared fresh white cabbage and apples are cut, subjected to freezing, preferably slow, and crushed in a spinning top. The following components are mixed with bone broth, sugar, sodium chloride and citric acid. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме костного бульона, приведен с учетом норм отходов и потерь каждого вида сырья.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.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям соответствуют ТУ 10.04.18.18.Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 8,3·104 и для контрольного продукта 6,7·104 соответственно.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 pilot product of 8.3 · 10 4 and for a control product of 6.7 · 10 4, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для космического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006100011/13A RU2305434C1 (en) | 2006-01-10 | 2006-01-10 | Method for producing of special canned food "stewed partridge with cabbage" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2006100011/13A RU2305434C1 (en) | 2006-01-10 | 2006-01-10 | Method for producing of special canned food "stewed partridge with cabbage" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2305434C1 true RU2305434C1 (en) | 2007-09-10 |
Family
ID=38598009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2006100011/13A RU2305434C1 (en) | 2006-01-10 | 2006-01-10 | Method for producing of special canned food "stewed partridge with cabbage" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2305434C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2361443C1 (en) * | 2008-03-17 | 2009-07-20 | Олег Иванович Квасенков | "partridge rissoles with garnish and fat" preserves preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2197869C2 (en) * | 1999-12-24 | 2003-02-10 | Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности | Method of producing meat-and-vegetable preserves for infant alimentation |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
-
2006
- 2006-01-10 RU RU2006100011/13A patent/RU2305434C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2197869C2 (en) * | 1999-12-24 | 2003-02-10 | Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности | Method of producing meat-and-vegetable preserves for infant alimentation |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
Non-Patent Citations (2)
| Title |
|---|
| МАНКЕВИЧ О.И., Блюда из птицы. - Минск: БелЭн, 1994, с.358. * |
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: "Экономика", 1968, приложение "расчеты расхода сырья, выход полуфабрикатов и готовых изделий", с.685-804. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.84-85, 144-145. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2361443C1 (en) * | 2008-03-17 | 2009-07-20 | Олег Иванович Квасенков | "partridge rissoles with garnish and fat" preserves preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2343730C1 (en) | Method of manufacturing canned food "tzhvzhik" | |
| RU2330456C1 (en) | Method of production of preserved food "rice salad with smoked chicken and pineapples" | |
| RU2305434C1 (en) | Method for producing of special canned food "stewed partridge with cabbage" | |
| RU2300959C1 (en) | Method for manufacturing canned food "partridge stewed with cabbage" | |
| RU2363250C1 (en) | Method for manufacturing canned fresh vegetables salad with tofu | |
| RU2300957C1 (en) | Method for manufacturing canned food "partridge stewed with cabbage" of special indication | |
| RU2305436C1 (en) | Method for producing of canned food "stewed partridge with cabbage" | |
| RU2332864C1 (en) | Method of production of preserved food "asparagus with ham cream" | |
| RU2288603C1 (en) | Method for producing of special canned food "chicken with cabbage" | |
| RU2360445C1 (en) | Production method for preserved food "chicken salad with ham and tofu" | |
| RU2346472C1 (en) | "bean, meat and cucumber salad" preserve preparation method | |
| RU2305968C1 (en) | Method for producing of special canned food "stewed partridge with cabbage" (versions) | |
| RU2330445C1 (en) | Method of production of preserved food "veal medallions with sorrel" | |
| RU2331320C1 (en) | Method of production of preserved food "chicken in cream" | |
| RU2305430C1 (en) | Method for producing of canned food "fried pork with cabbage" | |
| RU2357473C1 (en) | Method for manufacturing special-purpose canned duck and cherry stew | |
| RU2305438C1 (en) | Method for producing of special canned food "turkey stewed in wine sauce" | |
| RU2313996C2 (en) | Method for manufacturing canned food "stewed cabbage" of special indication | |
| RU2305429C1 (en) | Method for producing of special canned food "hungarian cabbage and rice goulash soup" | |
| RU2311061C1 (en) | Method for production of special canned goods from chicken and souse | |
| RU2305437C1 (en) | Method for producing of canned food "stewed duck with red cabbage" | |
| RU2345590C1 (en) | Method for manufacturing of "tchakapuli" canned food | |
| RU2335938C1 (en) | Method of manufacturing canned food "pork with chili and purslane" | |
| RU2312528C1 (en) | Method for producing of canned food "greek red cabbage" | |
| RU2324385C1 (en) | Production method of cans "chicken in salsa verde" |