RU2306733C1 - Method for production of caned goods from chicken - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes paprika cutting and roasting in melt butter; pumpkin seeds shelling, roasting and grinding; chicken meat cutting. Abovementioned components are blended in oxygen-free components with table salt. Obtained mixture is pre-packed with bone broth, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Chicken in green sauce", which includes peeling, frying and chopping pumpkin seeds in a meat grinder, cutting and frying in salad oil and vegetable pepper, cutting chicken, mixing the listed ingredients with broth and table salt and stewing until cooked with getting the finished dish (O. Mankevich, Poultry dishes. - Mn .: BelEn, 1994, p.101).

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 chicken in green sauce involves preparing the recipe, cutting and sautéing vegetable pepper in ghee, cutting and freezing the salad, peeling, frying and crushing pumpkin seeds, cutting chicken, mixing the listed ingredients without access oxygen with sodium chloride, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

chicken 2575.11 melted butter thirty salad 132 pumpkin seeds 98.1 vegetable pepper 75.9 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. Prepared vegetable pepper is chopped and sautéed in ghee. The prepared salad is cut and subjected to freezing, preferably slow. Prepared pumpkin seeds are husked, roasted and crushed. Prepared chicken cut. The listed components are mixed without oxygen with 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.

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 pilot product of 2.3 · 10 ⁵ and for the control product of 2 · 10 ^5, 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 the recipe components, cutting and sautéing vegetable pepper in ghee, cutting and freezing lettuce, peeling, frying and crushing pumpkin seeds, cutting chicken, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and bone broth at the following consumption of components, parts by weight: chicken 2575.11 melted butter thirty salad 132 pumpkin seeds 98.1 vegetable pepper 75.9 salt 12 bone broth before the release of the target product 1000, sealing and sterilization.