Method for production of special canned goods from mutton and vegetables

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

SUBSTANCE: claimed method includes potato pulping, turnip blanching and chopping; carrot blanching and chopping; fresh white cabbage shredding, freezing, and chopping; onion and mutton cutting and chopping; gardenstuff chopping. Abovementioned components are blended with table salt, black pepper, clove, bay leaf, and bone broth. 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 Braised lamb with vegetables, providing training recipe components, cutting of lamb, chopping fresh cabbage, partial cutting potatoes, cut carrots, onions, turnips and greens, fill, lamb hot water or hot meat broth, bring to a boil, add whole potatoes and salt, cooking for about 1 hour, the Department lamb, her laying in a saucepan, serial laying on top of the lamb, cabbage, carrots, onions, turnips, sliced pieces of potato and mix pepper, Bay leaf and cloves, Department from the broth boiled potatoes, his pounding and Union with the broth, fill their meat with vegetables, cooking on low heat for 30-40 minutes and add greenery to obtain the target product (I.E. Sepulchral Book about tasty and healthy food - M.: EKSMO-Press, 2001, p.260).

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 Braised lamb with vegetables" special purpose OEM home button Flex cable is hearing the preparation of the recipe components, RUB potatoes, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, cutting and grinding on the top of the lamb and onions, grinding on top of greens, mixing the listed components with salt, black pepper bitter, Bay leaf, cloves and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

lamb431,65-472,44
potatoes409,6-432
carrots56,16-57,2
onions74,88-75,84
turnips19,84-20,64
cabbage147
greens25
Sol12
black pepper bitter0,3
Bay leaf0,4
carnation0,1
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 potatoes etc will tirhut. Prepared turnips 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 lamb and onions are cut and milled on the top. Prepared greens shredded on top. The following components are mixed with salt, black pepper bitter, Bay leaf, cloves and bone broth, 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 mutton corresponds to using meat category I, and the maximum corresponds to using meat category II. 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.

Check digestibility conse the Bob, 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 15·104and for the control of product 1,11·104respectively.

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 prescription components, RUB potatoes, cutting, blanching and chopping on the top turnip, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, cutting and grinding on the top of the lamb and onions, grinding on top of greens, mixing the listed components with salt, black pepper bitter, Bay leaf, cloves and bone broth, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Lamb431,65-472,44
Potatoes409,6-432
Carrots56,16-57,2
Onions74,88-75,84
Turnips19,84-20,64
Cabbage147
Greens25
Salt12
Black pepper bitter0,3
Bay leaf0,4
Carnation0,1
Bone brothTo the output of the target product 1000

sealing and sterilisation.



 

Same patents:

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SUBSTANCE: claimed canned goods are produced by skimmed fish fillet cutting, breading in part of wheat flour, roasting in vegetable oil and chopping; fresh white cabbage shredding, freezing and chopping; rest part of wheat flour roasting; carrot, parsley root and onion cutting, roasting in vegetable oil, and chopping; Abovementioned components are blended with fish broth, tomato paste, sugar, table salt, 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.

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.

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EFFECT: canned goods of increased digestion value.

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

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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 fish 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 industry.

SUBSTANCE: the suggested innovation deals with the technology for manufacturing first-course canned food for cosmic nutrition. The suggested canned food should be manufactured due to chopping, blanching and reducing potatoes upon a roller; cutting, freezing and reducing new white cabbage upon a roller; and, also, cutting, heating in melted butter and reducing the carrots, parsley root, leek and onions upon a roller; blanching and reducing the kernels of green peas upon a roller, cutting and reducing meat upon a roller; greens should be reduced similarly. Then one should mix the above-mentioned components with bone broth, sour cream, tomato paste, common salt and CO2-extracts of the biomass of the preset mycromycete type, hot black pepper and laurel leaf followed by packing the obtained mixture into aluminum tubes with subsequent sealing and sterilization. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency.

41 cl

FIELD: food industry.

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EFFECT: higher efficiency.

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EFFECT: canned goods of increased digestion value.

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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; 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.

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.

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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: 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.

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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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