RU2306740C1 - Method for production of special canned goods from chicken and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods for space feeding.

SUBSTANCE: claimed method includes chicken meat cutting, roasting in melt butter, and chopping; onion and white root cutting, blanching, and chopping; carrot blanching and chopping; parsley green and fresh green pea freezing and chopping; wheat flour sautéing in melt butter. Abovementioned components are blended with sour cream, bone broth, dry white vine, table salt and CO₂-extract from black pepper and bay leaf. Obtained mixture is pre-packed in aluminum tube, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

There is a method of producing a culinary dish "Chicken stew", which includes cutting carrots, onions, white roots and parsley, sauté flour in melted fat, cutting and frying chicken in melted fat, adding carrots, onions, white roots, broth to it , white wine, salt, pepper and bay leaf, stew until cooked, add 10 minutes before the end of the stewing of canned green peas, add 5-6 minutes before the end of the stewing of flour, add sour cream and sprinkle with parsley receiving the finished dish (O. Mankevich. Poultry dishes. - Мn .: BelEn, 1994, p.112-113).

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

This result is achieved by the fact that the method for the production of canned "Ragout of chicken" for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onions and white roots, blanching and chopping spinning top of carrots, freezing and chopping parsley greens and fresh green peas on a spinning top, passing wheat flour in ghee, mixing the listed ingredients with sour cream, bone m broth, dry white wine, table salt, and the CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.004 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 is chopped, fried in ghee and chopped in a spinning top. Prepared onions and white roots are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared parsley and fresh grain of green peas are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18

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 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping onion and white roots, blanching and chopping carrot top, freezing and chopping parsley and fresh green pea grains, straining wheat flour in ghee, mixing the listed ingredients with sour cream, bone broth, dry white wine, table salt and CO ₂ -extracts of black pepper and bay leaf, packaging the resulting mixture in aluminum tubes, their sealing and sterilization, while the consumption of components is, wt.h .: chicken 1030.04 melted butter 12 carrot 112.32-115.2 onion 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 bone broth before the release of the target product 1000.