RU2311059C1 - Method for production of special canned goods from chicken and rice - 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 paprika cutting, roasting in melt butter, and chopping; rice boiling up to double mass increasing and chopping; fresh green pea and gardenstuff freezing and chopping; garlic pulping. Abovementioned components are blended with bone broth, dry white wine, tomato paste, and table salt. Obtained mixture is pre-packed in aluminum tubes, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of producing a culinary dish "Kuban Chicken", which includes cutting, rubbing with salt and crushed garlic, holding for 1 hour and frying in chicken melted fat, adding drinking water to it and baking in the oven until cooked, cutting and frying in melted fat of onions and pickled vegetable pepper, adding to them tomato paste, dry white wine, pouring liquid from canned green peas, rice and table salt, stewing until half-cooked rice, adding chicken, t quenching over low heat until cooked, adding canned green peas, boiling and sprinkling chopped greens to obtain the finished dish (Mankevich OI, Poultry Dishes - Mn .: BelEN, 1994, p.95).

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 Kuban chicken special-purpose canned food production method involves preparing recipe components, cutting, frying in ghee and chopping chicken in a wolf, cutting, sautéing in ghee and chopping onion and vegetable pepper, cooking to a double increase in mass and grinding on a top of rice, freezing and grinding on a top fresh grain of green peas and greens, rubbing garlic, mixing these components with bone broth ohm, dry white wine, tomato paste and table salt, packing the resulting mixture in aluminum tubes at the following consumption of components, wt. hours:

chicken 800 melted butter 160 rice 160 green pea 130.8 onion 149.76-151.68 vegetable pepper 101,2 garlic 15.36-16.2 greenery 25 dry white wine 80 tomato paste 30% 80 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 chicken is chopped, fried in ghee and chopped in a spinning top. Prepared onions and vegetable pepper are chopped, sautéed in ghee and chopped in a spinning top. Prepared rice is boiled until a twofold increase in mass and crushed on top. The prepared greens and fresh grain of green peas are cut and subjected to freezing, preferably slow, and ground in a spinning top. The prepared garlic is mashed. The listed components are mixed with bone broth, dry white wine, tomato paste and table salt. 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 was 13.1 · 10 ⁴ for the experimental product and 7.9 · 10 ⁴ for the control product, 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, sautéing in ghee and chopping onion and vegetable pepper in the top, cooking to double the mass and grinding in the top of rice, freezing and grinding on a top fresh grain of green peas and greens, rubbing garlic, mixing the listed ingredients with bone broth, dry white wine, tomato paste and cooked with ol, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight: chicken 800 melted butter 160 rice 160 green pea 130.8 onion 149.76-151.68 vegetable pepper 101,2 garlic 15.36-16.2 greenery 25 dry white wine 80 tomato paste 30% 80 salt 12 bone broth before the release of the target product 1000, sealing and sterilization.