RU2305976C1 - Method for manufacturing canned food "hen with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food. The suggested innovation deals with preparing all necessary components: hen meat should be cut and roasted in melted butter, one should chop and blanch cauliflower, cut and blanch parsley greens, freeze fresh grains of green peas. Carrots should be blanched and cut. The above-mentioned components should be mixed at oxygen-free technique with sugar, common salt and hot black pepper. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to obtain canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Chicken with vegetables", which includes cutting and frying in chicken butter, sorting cauliflower inflorescences, cutting carrots and parsley, pouring chicken with drinking water, stewing over low heat, adding cauliflower, carrots, canned green peas, parsley, butter, sugar, salt and black bitter pepper and bring to readiness with the receipt of the finished dish (Mankevich OI Dishes from poultry. - Mn .: BelEn, 1994, p. 98-99).

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 for the production of canned chicken with vegetables involves preparing the recipe components, cutting and frying chicken meat in ghee, blanching and cutting carrots, cutting and blanching cauliflower, cutting and freezing parsley, freezing fresh grain of green peas, mixing the listed components without oxygen with sugar, table salt and bitter black pepper, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

chicken 769.23 melted butter 76.92 carrot 162-166.15 cauliflower 573.08 green pea 84.62 parsley 25 sugar 5.5 salt 12 black pepper 0.3 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 cut and fried in ghee. Prepared carrots are blanched and chopped. Prepared cauliflower is cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar, table salt and black 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. Given in the form of an interval, the consumption of carrots covers its possible change in the shelf life of raw materials and is taken as the minimum 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 2 years.

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 test product of 8.6 · 10 ⁴ and for a control product of 6.2 · 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 for the production of canned chicken with vegetables, which includes preparing the recipe components, cutting and frying chicken meat in ghee, blanching and cutting carrots, cutting and blanching cauliflower, cutting and freezing parsley, freezing fresh grain green peas, mixing the listed components without oxygen with sugar, salt and bitter black pepper, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: chicken 769.23 melted butter 76.92 carrot 162-166.15 cauliflower 573.08 green pea 84.62 parsley 25 sugar 5.5 salt 12 black pepper 0.3 bone broth before the release of the target product 1000, sealing and sterilization.