Method for production of special canned goods from goat meat and vegetables

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

SUBSTANCE: claimed method includes turnip, carrot and potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; goat meat cutting and chopping; onion and gardenstuff chopping; garlic pulping; wheat flour roasting in melt butter. Abovementioned components are blended with bone broth, table salt, and CO2-extract from black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

 

The invention relates to the production technology masoomeh canned for space power.

A known method for the production of culinary dishes "Goat boiled with vegetables", providing training recipe components, cutting, goat, cabbage, carrot, turnip, parsley root, onion and herbs, chopping garlic, fill, goat water, add salt, pieces of carrot, part of the parsley root and part of the onion, cooking until tender, adding 30 minutes before end of cooking a whole small potatoes, cabbage, turnip, the remaining parts of carrot, parsley root and onions, black pepper bitter and Bay leaf, Department of broth, passerovannye in margarine wheat flour its introduction in broth with obtaining sauce, its introduction in myasoovoschnoy mixture, bring to a boil and introduction of garlic and herbs with getting ready meals (Godunov LE, a Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, s-245).

The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned special purpose provides for the preparation of formulations of the s component, cutting, blanching and grinding on top of potatoes, turnips and parsley root, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, cutting and grinding on top of goat meat, grinding on top of onions and herbs, RUB garlic, passerovannye in ghee wheat flour, mixing the listed components with bone broth, salt and CO2components with bone broth, salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization, the next time the flow of components, parts by weight:

goat545-596,5
potatoes250-263,67
cabbage fresh cabbage172,5
carrots77,5-79,49
turnips67,5-70,22
parsley root50-50,8
onions75-75,96
garlic2,5
melted butter12,5
wheat flour7,5
greens7,5
salt12
CO2-extract of black pepper bitter0,35
CO2-Bay leaf extract0,005
bone brothto the output of the target product 1000

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared potatoes, turnips and parsley root cut, blanched in hot water and crushed on top. Prepared carrots blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared goat meat is cut and milled on the top. Prepared onions and crushed herbs on the top. Prepared garlic rubbed. Prepared wheat flour passer in melted butter. The following components are mixed with bone broth, salt and CO2-extracts of black pepper bitter and Bay leaf, Packed the mixture into the aluminum tubes at the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components is given taking into account norms of waste and losses of each type of raw material. For components of plant origin are given as intervals expenses cover them for the e change of shelf life of raw materials. The minimum value of consumption take in the second calendar half-year, and a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 9,8·104and for the control of product 6,9·104respectively.

Thus, the proposed method allows to get new cans for space power, with improved digestibility as compared to similar culinary dish.

Method of production of canned special purpose, providing training recipe components, cutting, blanching and grinding on top of potatoes, turnips and parsley root, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, cutting and grinding on top of goat meat, grinding on top of onions and herbs, RUB garlic, passerovannye in ghee wheat flour, blending listed the s components with bone broth salt and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Goat545-596,5
Potatoes250-263,67
Cabbage fresh cabbage172,5
Carrots77,5-79,49
Turnips67,5-70,22
Parsley root50-50,8
Onions75-75,96
Garlic2,5
Melted butter12,5
Wheat flour7,5
Greens7,5
Salt12
CO2-extract of black pepper bitter0,35
CO2-Bay leaf extract0,005
Bone brothTo the output of the target product 1000



 

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EFFECT: canned goods of increased digestion value.

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EFFECT: canned goods of increased digestion value.

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EFFECT: higher efficiency.

41 cl

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EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

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