RU2315498C1 - Method for producing of special canned food "turkey with vegetables" - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of canned meat-and-plant food.

SUBSTANCE: method involves cutting turkey and pork meat; frying in melted butter and grinding in grinder; cutting bulb onion and slightly frying in melted butter and grinding in grinder; grinding walnut in grinder; freezing fresh green peas and grinding in grinder; mixing prepared components with bone soup, tomato paste, edible salt, citric acid and CO₂-extracts of black bitter pepper and hot red pepper; packaging resulted mixture in aluminum tubes; hermetically sealing 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 "Turkey with vegetables", which includes cutting garlic and tomatoes, chopping walnuts, cutting and frying pork and turkey, cutting and sautéing onions in vegetable oil, adding garlic, tomatoes, walnuts, peppers to it bitter black pepper, hot red pepper, salt and vinegar, stew until cooked, add pork, turkey, green peas and drinking water and stew for 15 minutes to obtain the finished dish (Mankevich O.I. Poultry dishes - Mn .: BelEn, 1994, p. 244-245).

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 “Turkey with vegetables” for special purposes involves the preparation of recipe components, cutting, frying in ghee and grinding turkey pork and pork, cutting, sautéing in ghee and chopping on top, onion, blanching and chopping garlic on a top, chopping a walnut kernel on a top, freezing and chopping fresh green peas on a top, mixing the listed ingredients with bone broth, tomato oh paste, table salt, citric acid and the CO ₂ extract of black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

turkey 632.24-653.74 pork 92.68-116.55 melted butter 34.62 onion 72-72.92 garlic 11.82-12.46 walnuts 230.77 green pea 83.85 tomato paste 30% 64.1 lemon acid 0.05 salt 12 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 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 turkey meat and pork are cut, fried in ghee and chopped in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared garlic is blanched and ground in a spinning top. Prepared walnuts are peeled and ground in a spinning top. Prepared fresh green pea grain is subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, tomato paste, sodium chloride, citric acid and CO ₂ -extracts of bitter black pepper and red hot 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 turkey corresponds to the use of a bird of category I, and the maximum corresponds to the use of a bird of category II. The minimum consumption of pork corresponds to the use of edged pork, and the maximum corresponds to the use of meat pork. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. For components of plant origin, the costs presented 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 8.9 · 10 ⁴ for the experimental product and 6.6 · 10 ⁴ 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 turkey with special vegetables, which includes preparing the recipe components, cutting, frying in ghee and chopping turkey and pork in a spinning top, chopping, sautéing in melted butter and chopping onion in a spinning top, blanching and chopping garlic in a spinning top, chopping on a top, walnuts, freezing and chopping fresh green peas on a top, mixing the listed ingredients with bone broth, tomato paste, table salt, or onnoy acid and CO ₂ extract of black pepper and red hot pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .: turkey 632.24-653.74 pork 92.68-116.55 melted butter 34.62 onion 72-72.92 garlic 11.82-12.46 walnuts 230.77 green pea 83.85 tomato paste 30% 64.1 lemon acid 0.05 salt 12 Bitter black pepper CO ₂ extract 0.01 Red hot pepper CO ₂ extract 0.01 bone broth before the release of the target product 1000, sealing and sterilization.