RU2305977C1 - Method for manufacturing canned food "chicken stewed with vegetables" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to preparing all the components, cutting, breading in wheat flour, roasting in grease and reducing hen meat upon a chopper, cutting, roasting in grease and reducing onions upon a chopper, cauliflower, leek and white culinary roots should be cut and blanched, carrots should be cut. Asparagus, green beans, kohlrabi and the greens should be cut and frozen followed by mixing the above-mentioned components at oxygen-free technique with sour cream and common salt at the preset ratio of components. The mixture obtained and bone broth should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food in question against the known 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 "Braised Chicken with Vegetables", which includes preparing the recipe components, cutting and sautéing onion in melted fat, cutting carrots, cauliflower, asparagus, white roots, leek, green beans and kohlrabi, chopping greens, chopping , sprinkle with salt, aged for 1 hour, breading in flour and frying in chicken melted butter, adding onions and drinking water, stewing over low heat until half cooked, adding canned green peas, pestilence kovi, cauliflower, asparagus, white roots, leek, green beans, kohlrabi and butter, stew until cooked, add sour cream and table salt, bring to a boil and sprinkle with herbs to obtain the finished dish (Mankevich O.I. Dishes from birds. - Mn .: BelEn, 1994, p.119-120).

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 stewed with vegetables" involves preparing the recipe components, cutting, breading in wheat flour and frying chicken meat in melted fat, cutting and sautéing onion in melted fat, cutting and blanching cauliflower, onion leek and white roots, blanching and cutting carrots, cutting and freezing asparagus, green beans, kohlrabi and greens, freezing fresh grain of green peas, mixing the listed components without access to oxygen and with sour cream and salt, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

chicken 862.07 melted fat 60.34 onion 161.38-163.45 carrot 44.83-45.98 green pea 41.76 cauliflower 57.09 asparagus 42.15 white roots 95.4-96.93 leek 44.83-45.4 green beans 41.76 kohlrabi 46.93 greenery 16.16 Wheat flour 25.86 sour cream 107.76 salt 12 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. The prepared chicken is chopped, breaded in wheat flour and fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared cauliflower, leeks and white roots are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared asparagus, green beans, kohlrabi and greens are 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 sour cream and sodium chloride. 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. 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 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 11.9 · 10 ⁴ for the experimental product and 8.8 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting, breading in wheat flour and frying in melted chicken meat fat, cutting and sautéing onion melted fat, cutting and blanching cauliflower, leeks and white roots, blanching and cutting carrots, cutting and freezing asparagus, green beans, kohlrabi and greens, freezing fresh grain of green peas, mixing the listed components without oxygen with sour cream and sodium chloride, packing the resulting mixture and bone broth, sealing and sterilization, while the consumption of components is, parts by weight: chicken 862.07 melted fat 60.34 onion 161.38-163.45 carrot 44.83-45.98 green pea 41.76 cauliflower 57.09 asparagus 42.15 white roots 95.4-96.93 leek 44.83-45.4 green beans 41.76 kohlrabi 46.93 greenery 16.16 Wheat flour 25.86 sour cream 107.76 salt 12 bone broth before the release of the target product 1000