Method for production of special canned goods from meat and cabbage

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; carrot, parsley root, and onion cutting and roasting in melt butter; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting. Abovementioned components are blended with bone broth, tomato paste, table salt, sugar, citric acid, 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 fried Meat with braised cabbage, providing training recipe components, cutting, rubbing black pepper bitter and salt and frying meat with getting the main component, cutting, passerovannye in melted fat carrot, parsley root and onions, passerovannye tomato puree and wheat flour, the shredder fresh cabbage, its pouring the broth, vinegar, melted fat and tomato puree, stewing until soft, add the carrots, parsley root, onion, pepper and Bay leaf, stewing until tender, add wheat flour, sugar and salt and bring to a boil with the receiving side and the formation of ready meals from the main component and a side dish (Godunov LE Collection of recipes food and cooking products for public catering enterprises. - SPb.: ProFix, 2003, s, 249-250).

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 Meat roasted with braised cabbage" special desig the treatment involves the preparation of recipe components, cutting, roasting and grinding on top of the meat, cutting, passerovannye in melted butter and grinding on top of carrots, parsley root and onions, chopping, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, 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:

meat481,93-629,92
melted butter54
cabbage514,5
carrots24-24,62
parsley root20-20,32
onions48-48,62
wheat flour7,2
tomato paste 30%20
sugar18
Sol12
citric acid0,675
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,007
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 meat cut, fried and crushed on top. Prepared carrots, parsley root and onions are cut, passer in melted butter and crushed on the top, Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. Prepared wheat flour passer. 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 meat is the use of pork cut, and the maximum corresponds to the lamb category II. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the settlement tab 400 kg per 1 t of the target product. If using tomato paste with a content of dry ve the EU ETS, not coincident with 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 the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18-90.

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 1,5·105and for the control of product 1,2·105respectively.

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 Meat roasted with braised cabbage" special purpose, providing training recipe components, cutting, frying and grinding on top of the meat, cutting, passerovannye in melted butter and grinding in which cke carrots, root parsley and onions, chopping, freezing and grinding on top of fresh cabbage, passerovannye wheat flour, 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 into aluminum tubes, sealing and sterilization in following the flow of components, parts by weight:

Meat481,93-629,92
Melted butter54
Cabbage514,5
Carrots24-24,62
Parsley root20-20,32
Onions48-48,62
Wheat flour7,2
Tomato paste 30%20
Sugar18
Sol12
Citric acid0,675
CO2-extract of black pepper bitter0,016
CO2-Bay leaf extract0,007
Bone brothTo the output of the target product 1000



 

Same patents:

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; canned sweet corn chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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

SUBSTANCE: claimed method includes formula component preparation; meat cutting, beating, moistening in bitten eggs, breading in wheat pulled bread and roasting in melt butter to produce schnitzel; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage, canned caper, and canned sweet corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf are blended to produce sauce. Schnitzel, garnish and sauce are pre-packed, sealed and sterilized.

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 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.

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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.

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; goat meat, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

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.

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

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; mutton, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: raw materials are prepared according to conventional methods and are taken in specific ratio. Further claimed method includes prepared meat cutting, roasting and chopping; potato cutting, blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, (preferably slow) freezing, and chopping; canned sweet corn chopping; wheat flour roasting in melt butter. Abovementioned components are blended with milk, bone broth, table salt, sugar, and CO2-extract from black pepper, red chilly and bay leaf. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

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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.

SUBSTANCE: claimed method includes formula component preparation; meat cutting, beating, moistening in bitten eggs, breading in wheat pulled bread and roasting in melt butter to produce schnitzel; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage, canned caper, and canned sweet corn are blended in oxygen-free atmosphere to produce garnish. Wheat flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf are blended to produce sauce. Schnitzel, garnish and sauce are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; carrot, parsley root, and onion cutting and roasting in melt fat; fresh white cabbage shredding and freezing; wheat flour roasting. Carrot, parsley root, onion, cabbage, wheat flour, tomato paste, acetic acid (calculated as 30 %), sugar, table salt, black pepper, and bay leaf are blended in oxygen-free atmosphere to produce garnish. Beef, garnish, and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: claimed method includes beef cutting, farced with speck and roasting; potato cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; wheat flour roasting in melt butter. Potato, carrot, cabbage and canned green pea are blended in oxygen-free atmosphere to produce garnish. Flour, milk, bone broth, sugar, table salt, black pepper, red chilly, and bay leaf to produce sauce. Beef, garnish, and sauce are pre-packed, sealed and sterilized.

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; 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.

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

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; goat meat, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

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.

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

SUBSTANCE: claimed method includes potato, turnip, and parsley root cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing; mutton, onion and gardenstuff cutting; garlic pulping; wheat flour roasting. Abovementioned components are blended in oxygen-free atmosphere with table salt, black pepper, and bay leaf. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

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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