RU2302165C1 - Method for production of canned goods from chicken and vegetables - Google Patents

Abstract

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

SUBSTANCE: claimed method includes chicken fillet cutting and roasting in vegetable oil; potato and fresh mushrooms cutting and blanching; carrot blanching and cutting; fresh white cabbage shredding and freezing. Abovementioned components are blended in oxygen-free atmosphere with canned green pea, couched bean, lemon juice, soy souse, table salt and black pepper. Obtained mixture and bone broth are pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Vegetable stew with chicken", which includes cutting and frying in vegetable oil chicken fillet, cutting and boiling potatoes, cutting fresh mushrooms and carrots, chopping fresh cabbage, mixing these components with canned green peas, sprouted beans, lemon juice, soy sauce, salt and pepper and stew for 7 minutes to obtain the finished dish (O. Mankevich, Poultry dishes. - Minsk: BelEn, 1994, p.113).

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 in that the method for the production of canned vegetables "Vegetable stew with chicken" involves preparing the recipe components, cutting and frying in chicken oil, cutting and blanching fresh mushrooms and potatoes, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the above components without access of oxygen with canned green peas, sprouted beans, lemon juice, soy sauce, salt and black bitter pepper, packaging of the mixture and bone of broth, sealing and sterilization, the next flow components pbw .:

chicken fillet 200 vegetable oil 22 mushrooms 125 potatoes 128-135 White cabbage 122.5 green pea 40 carrot 93.6-96 beans 150 lemon juice 6 soy sauce 60 salt 12 black pepper 0.6 bone broth before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared chicken fillet is cut and fried in vegetable oil. Prepared fresh mushrooms are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably slow. Further, the listed components are mixed without oxygen with canned green peas, sprouted beans, lemon juice, soy sauce, 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. Consumption of table salt is given for the use of unsalted soy sauce. When using salted soy sauce, the consumption of salt is reduced by the amount contained 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.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 was 9.9 · 10 ⁴ for the experimental product and 7.4 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method for the production of canned food, which includes preparing recipe components, cutting and frying chicken fillet oil, cutting and blanching fresh mushrooms and potatoes, blanching and cutting carrots, shredding and freezing fresh white cabbage, mixing these components without oxygen with canned green peas, sprouted beans , lemon juice, soy sauce, salt and bitter black pepper, packaging the resulting mixture and bone broth, sealing and sterilizing the next time the course of the components, parts by weight: chicken fillet 200 vegetable oil 22 mushrooms 125 potatoes 128-135 White cabbage 122.5 green pea 40 carrot 93.6-96 beans 150 lemon juice 6 soy sauce 60 salt 12 black pepper 0.6 bone broth before the release of the target product 1000