RU2288603C1 - Method for producing of special canned food "chicken with cabbage" - Google Patents

Abstract

FIELD: production of meat-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting and grinding in grinder chicken; grinding greens in grinder; blanching carrot and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; mixing said components with bone soup, tomato paste, melted butter, red hot pepper and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned food.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

A known method of producing a culinary dish "Chicken with cabbage", which includes preparing the recipe, cutting chicken, carrots, tomatoes and herbs, chopping fresh cabbage, mixing carrots and cabbage, layering in a pan with the addition of salt to each layer of cabbage with carrots, chicken, cabbage with carrots and tomatoes with butter, pour water and boil until cooked with the introduction of 10 minutes before it finishes greens and pepper to obtain the target product (Zubarev ND, Russian cuisine. - M.: Veche , 2003, p. 74).

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 special-purpose canned chicken and cabbage production method involves preparing the recipe components, chopping and chopping the top of the chicken, chopping the top with greens, blanching and chopping the tops of carrots, shredding, freezing and chopping fresh white cabbage on the top , mixing the listed components with bone broth, tomato paste, ghee, hot red pepper and table salt, packing the resulting mixture in aluminum tubes at the next the increasing consumption of components, parts by weight:

chicken 1931.3 cabbage 551.3 carrot 23,4-24 greenery 12.5 tomato paste in terms of 30% 10.1 melted butter 30.3 hot red pepper 0.8 salt 11.6 chicken 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 chicken is cut and ground in a spinning top. The prepared greens are ground in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared fresh white cabbage is chopped, subjected to freezing, preferably slow, and ground in a spinning top. Further, the listed components are mixed with bone broth, tomato paste, ghee, hot red pepper and table salt. 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. The consumption of carrots given in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 a pilot product of 1.6 · 10 ⁵ and for a control product of 1.1 · 10 ^5, 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 food for special purposes, which includes the preparation of recipe components, cutting and chopping on a top of chicken, chopping on a top of greens, blanching and chopping on a top of carrots, shredding, freezing and chopping on top of fresh white cabbage, mixing the above components with bone broth, tomato paste , ghee, hot red pepper and salt, packing the mixture into aluminum tubes at the following component consumption, parts by weight: Chicken 1931.3 Cabbage 551.3 Carrot 23,4-24 Greenery 12.5 Tomato paste in terms of 30% 10.1 Melted butter 30.3 Hot red pepper 0.8 Salt 11.6 Chicken Bone Broth Before the release of the target product 1000 sealing and sterilization.