RU2309635C1 - Method for production of special canned soup from mutton and estragon - Google Patents

Abstract

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

SUBSTANCE: claimed method includes onion cutting, roasting in melt butter, and chopping; potato blanching and chopping; estragon green freezing and chopping; mutton cutting and chopping. Abovementioned components are blended with bone broth, table salt, and CO₂-extracts from black pepper. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized. Obtained canned goods nave digestion value of 5.6x10⁴.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to a technology for the production of canned first lunch dishes for space nutrition.

A known method of producing a culinary dish "Lamb soup with tarragon", which includes preparing the recipe, cutting and sautéing onion in melted butter, cutting lamb, potatoes and tarragon greens, pouring lamb with drinking water, cooking until cooked, separating lamb from the broth, filtering broth, adding lamb, potatoes, onions, tarragon, table salt and pepper to it and cooking until cooked to get the finished dish (Piruzyan A.S. et al., Armenian Culinary - Moscow: Economics, 1971, p. 34).

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 "Lamb and Tarragon Soup" for special purposes involves the preparation of recipe components, cutting, sautéing in melted butter and chopping onion in a top, cutting, blanching and chopping in a potato top, freezing and chopping in a top green tarragon, cutting and grinding to mutton gyroscope, mixing these components with the bone broth, table salt and CO ₂ extract of black pepper, packing the resulting cm B in aluminum tubes at a flow rate following components, pbw .:

mutton 179.86-196.85 melted butter 10 potatoes 128-135 onion 29.25-29.68 tarragon greens 62.5 salt 10,2 CO _{2 -} black pepper extract 0.005 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 onions are cut, sautéed in ghee and chopped in a spinning top. Prepared potatoes are cut, blanched in and chopped on top. The prepared tarragon greens are subjected to freezing, preferably slow, and ground in a spinning top. The prepared mutton is cut and chopped on a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ extract of black 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 bone broth, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of lamb corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 amounted to a pilot product of 5.6 · 10 ⁴ and for a control product of 4.2 · 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 for the production of canned food for special purposes, involving the preparation of prescription components, cutting, sautéing in ghee and chopping onion, cutting, blanching and chopping on a top of potatoes, freezing and chopping tarragon greens on a top, cutting and grinding listed mutton, mixing components with bone broth, sodium chloride and CO ₂ -extract of black pepper, packing the resulting mixture in aluminum tubes at the following component consumption, wt.h. : mutton 179.86-196.85 melted butter 10 potatoes 128-135 onion 29.25-29.68 tarragon greens 62.5 salt 10,2 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000, sealing and sterilization.