Method for production of special canned goods from cabbage

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

SUBSTANCE: claimed canned goods are produced by fresh white cabbage shredding, freezing and chopping; carrot and onion cutting, roasting in melt butter and chopping; wheat flout roasting; beef cutting and chopping. Abovementioned components are blended with bone broth, tomato paste, sugar, table salt, citric acid and CO2-extracts from black pepper and bay leaf. Obtained mixture are 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 Cabbage stewed in Grodnensky", providing training prescription components, grinding grinder and roast beef, rinsing and wringing pickled cabbage, cut, passerovannye butter carrots and onions, passerovannye wheat flour, mix cabbage, butter, water, pepper and Bay leaf, extinguishing within 30 minutes, add tomato puree, carrots and onions, braising until soft, add beef, stewing until tender, add flour, sugar and salt and bring to boil with getting ready meals ((Korzun P, Belarusian cuisine - Mn.: Uraji, 1990, s-82).

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 "Cabbage stewed in Grodnensky" special purpose provides for the preparation of recipe components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and ismelda who s on top of the carrots and onions passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

beef281,69-289,86
topleNoah butter22,86
cabbage612,5
carrots50,14-51,43
onions50,14-50,74
wheat flourto 28.57
tomato paste 30%9,52
citric acid0,6
sugar5,5
Solthe 11.6
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,008
bone brothto the output of the target product 1000,
sealing and sterilisation.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Prepared fresh Belocca the ing the chopped cabbage, subjected to freezing, preferably slow, and crushed on the top. Prepared carrots and onions are cut, passer in melted butter and crushed on top. Prepared wheat flour passer. Prepared beef cut and milled on the top. The following components are mixed with bone broth, tomato paste, sugar, salt, citric acid 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, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. Minimum consumption of beef corresponds to using meat category I, and the maximum corresponds to using meat category II. If using tomato paste with a solids content not matching the prescription, consumption recalculated to equivalent solids content. For components of plant origin are given as intervals expenses cover their possible 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 by the described technology is GII canned food 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 12·104and for the control of product 7,9·104respectively.

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 cabbage braised special purpose, providing training prescription components, the shredder, freezing and grinding on top of fresh cabbage, cut, passerovannye in melted butter and grinding on top of carrots and onions, passerovannye wheat flour, cutting and grinding on the top of the beef, mixing the listed components with bone broth, tomato paste, sugar, salt, citric acid and CO2-extracts of black pepper bitter and Bay leaf, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Beef281,69-289,6
Melted butter22,86
Cabbage612,5
Carrots50,14-51,43
Onions50,14-50,74
Wheat flourto 28.57
Tomato paste 30%9,52
Citric acid0,6
Sugar5,5
Solthe 11.6
CO2-extract of black pepper bitter0,008
CO2-Bay leaf extract0,008
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

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EFFECT: canned goods of increased digestion value.

FIELD: food processing industry, in particular production of canned goods from meat and vegetables.

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EFFECT: canned goods of increased digestion value.

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; mutton 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.

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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: canned goods of increased digestion value.

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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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