RU2312529C1 - Method for producing of special canned food "spring navaren" - Google Patents

Abstract

FIELD: canned food industry, in particular, canned food for cosmic diet.

SUBSTANCE: method involves cutting, frying in melted butter and grinding mutton in grinder; cutting, slightly frying in melted butter and grinding bulb onion in grinder; slightly frying wheat flour in melted butter; cutting, blanching and grinding potato and turnip in grinder; blanching and grinding carrot in grinder; freezing and grinding green pea grains in grinder; rubbing garlic; mixing said components with bone soup, edible salt and CO₂-extract of bitter black pepper and laurel leaf; prepackaging resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food in comparison with 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 "Spring is cooked", which involves melting butter, cutting, frying in it and separating lamb, cutting and frying onions, adding brown broth, cooking, adding lamb, cooking for 1 hour, cutting and adding potatoes, carrots and turnips, cooking for 40 minutes, adding green peas, wheat flour, table salt, garlic, black pepper and bay leaves and cooking until cooked to get the finished dish (Recipes of French cuisine - M .: B PA named after V.I. Lenin, 1991, p. 35).

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 lamb, cutting, sautéing in ghee and chopping onion in the top, passing the wheat flour in ghee, cutting blanching and chopping potatoes and turnips on a spinning top, blanching and chopping carrots on a spinning top, freezing and chopping fresh green pea grains on a spinning top, rubbing garlic, mixing the listed components with bone broth, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

mutton 616.65-674.92 melted butter 12.86 onion 93.6-94.8 garlic 1.46-1.54 potatoes 182.86-192.86 green pea 233.57 carrot 33.43-34.29 turnip 53.14-55.29 Wheat flour 8.57 table salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.008 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 mutton is cut, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared wheat flour is sautéed in ghee. Prepared potatoes and turnips are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The prepared garlic is mashed. The listed components are mixed with bone broth, sodium chloride 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 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 was 1.7 · 10 ⁵ for the experimental product and 1.4 · 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, involving the preparation of recipe components, cutting, frying in ghee and chopping lamb, cutting, sautéing in melted butter and chopping onion in a spinning top, wheat flour Passing in ghee, cutting, blanching and chopping in a spinning top potatoes and turnips, blanching and chopping carrots on a top, freezing and chopping fresh green peas on a top, rubbing garlic, mixing the listed ingredients with bone with broth, sodium chloride and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight: mutton 616.65-674.92 melted butter 12.86 onion 93.6-94.8 garlic 1.46-1.54 potatoes 182.86-192.86 green pea 233.57 carrot 33.43-34.29 turnip 53.14-55.29 Wheat flour 8.57 table salt 11.6 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.008 bone broth before the release of the target product 1000 sealing and sterilization.