RU2305438C1 - Method for producing of special canned food "turkey stewed in wine sauce" - Google Patents

Abstract

FIELD: canned food industry, in particular, production of cosmic foods.

SUBSTANCE: method involves cutting, frying turkey meat in melted butter and grinding in grinder; cooking; separating from bouillon; grinding dried mushrooms in grinder; shredding, freezing and grinding fresh cabbage and bulb onion in grinder; grinding parsley greens in grinder; mixing said components with wheat flour, sour cream, dry white wine, mushroom bouillon, tomato paste, edible salt, citric acid and CO₂-extract of black bitter pepper; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food as compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Braised turkey in wine sauce", which includes preparing the recipe, cutting the turkey, rubbing it with salt and pepper, frying in margarine, adding tomato puree and dry white wine and stewing until cooked to obtain the main component, cooking, separation from the broth and cutting of dried mushrooms, mixing wheat flour, sour cream and mushroom broth, cutting onions and sauerkraut, mixing mushrooms, cabbage and onions and stewing until soft, added a mixture of flour, sour cream and broth and stew until cooked to obtain a side dish and the formation of the finished dish from the main component, side dish and parsley greens (Mankevich OI Poultry Dishes - Mn .: BelEn, 1994, p.248).

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 preparing the recipe components, cutting, frying in ghee and chopping turkey pork on top, cooking, separating broth from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage on top and onions, chopping parsley on a top, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, cookery th salt, citric acid and the CO ₂ extract of black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 1643.83-1699.72 melted butter fifty White cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste in terms of 30% one table salt 11.2 lemon acid 0.15 CO _{2 -} black pepper extract 0.018 mushroom 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. The prepared turkey meat is cut, fried in ghee and crushed in a spinning top. Prepared dried mushrooms are boiled, separated from the broth and ground in a spinning top. Prepared fresh white cabbage and onions are chopped, frozen, preferably slow, and ground in a spinning top. Prepared parsley is crushed in a spinning top. Further, the listed components are mixed with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, table salt, citric acid and CO ₂ extract of black bitter pepper. 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 mushroom broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 1.7 · 10 ⁵ for the experimental product and 1.5 · 10 ⁵ 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 the production of canned food for special purposes, which includes preparing recipe components, cutting, frying in ghee and chopping turkey on top, cooking, separating broth from the broth and chopping dried mushrooms on top, chopping, freezing and chopping fresh white cabbage and onions, chopping on top of parsley, mixing the listed ingredients with wheat flour, sour cream, dry white wine, mushroom broth, tomato paste, sodium chloride, citric acid and CO ₂ -e a bitter black pepper extract, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: turkey 1643.83-1699.72 melted butter fifty White cabbage 122.5 onion 37.44-37.92 greenery 6.25 dried mushrooms twenty Wheat flour one sour cream fifty dry white wine fifty tomato paste in terms of 30% one table salt 11.2 lemon acid 0.15 Bitter black pepper CO ₂ extract 0.018 mushroom broth before the release of the target product 1000 sealing and sterilization.