RU2301594C1 - Method for manufacturing canned food "chinese chicken soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing canned food due to cutting and frying in vegetable oil carrots, onions and leek, blanching and cutting edible boletuses, chopping ad freezing new white head cabbage. Then one should cut chicken fillet and grate the garlic. The components mentioned should be mixed at oxygen-free technique with vermicelli, soybean sauce, sugar, common salt and hot black pepper. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation enables to manufacture canned food of increased digestibility.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes,

A known method of obtaining a culinary dish "Chinese Chicken Soup", which includes preparing the recipe, sprinkling with salt and pepper and cutting chicken, cutting carrots, onions and leeks, chopping garlic, chopping fresh cabbage, soaking spaghetti and black Chinese mushrooms in warm water for 10 minutes, heating vegetable oil, adding carrots, onions, leeks, garlic and cabbage to it, stewing for 2 minutes, adding chicken stock and chicken, cooking for 15 minutes over moderate heat, adding spaghetti and mushrooms, cooking for 5 minutes and adding soy sauce, sugar, salt and pepper to get the finished dish (Burda. Tasty, simple, appetizing - M: Vneshigma, 1994, p. 74 )

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method of producing canned Chinese Chicken Soup involves preparing the recipe, cutting and sautéing carrots, onions and leeks in vegetable oil, blanching and cutting porcini mushrooms, chopping and freezing fresh cabbage, cutting chicken fillet , rubbing garlic, mixing the listed components without oxygen with vermicelli, soy sauce, sugar, table salt and bitter black pepper, packing the resulting mixture and bone broth in the wake present flow components pbw .:

chicken fillet 300 vegetable oil 25 cabbage 61.25 carrot 70,2-72 onion 93.6-94.8 leek 62-62.45 garlic 2.54 White mushrooms 56 vermicelli fifty soy sauce fifteen sugar 2,5 salt eighteen black pepper 0.6 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 carrots, onions and leeks are chopped and sautéed in vegetable oil. Prepared ceps are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Prepared chicken fillet cut. The prepared garlic is mashed. The following components are mixed without oxygen with vermicelli, soy sauce, sugar, salt and black bitter pepper. The resulting mixture and bone broth are Packed 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. Salt consumption is given for the use of unsalted soy sauce. When using salted soy sauce, the consumption of salt is reduced by the value of its content in the sauce. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 test product of 6.7 · 10 ⁴ and for the control product of 5.5 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which includes preparing recipe components, cutting and sautéing carrots, onions and leeks in vegetable oil, blanching and cutting porcini mushrooms, shredding and freezing fresh white cabbage, cutting chicken fillet, rubbing garlic, mixing these components without oxygen with vermicelli, soy sauce, sugar, salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilization at the next component consumption, m s.ch .: chicken fillet 300 vegetable oil 25 cabbage 61.25 carrot 70,2-72 onion 93.6-94.8 leek 62-62.45 garlic 2.54 White mushrooms 56 vermicelli fifty soy sauce fifteen sugar 2,5 salt eighteen black pepper 0.6 bone broth before the release of the target product 1000