RU2311070C1 - 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, pickling in lemon juice, roasting in melt butter, and chopping; onion and garlic cutting, roasting in melt butter, and chopping; paprika cutting, blanching and chopping; rice boiling up to double mass increasing and chopping; fresh green pea freezing and chopping. Abovementioned components are blended with bone broth, dry white wine, tomato paste, table salt, and CO₂-extract of black pepper. 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 "Chicken with rice", which includes preparing the recipe components, cutting and sautéing onion and garlic in vegetable oil, cutting and stewing vegetable pepper, rubbing chicken with lemon juice, sodium chloride and garlic, aging for 1 hour, chopping for portions, roasting, stewing, adding rice, dry white wine, chicken stock, filling liquid from canned green peas, onions, garlic, tomato puree, table salt and feathers black and bitter, stewing until tender and add canned green peas to produce the finished dish (Mankiewicz OI Poultry -. Mn .: BelEn, 1994, p.110).

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 special-purpose canned chicken and rice production method involves preparing the recipe components, cutting, marinating for 1 hour in lemon juice, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion top and onion and garlic, cutting, blanching and chopping vegetable pepper on a top, boiling to double the mass and chopping rice on a top, freezing and chopping fresh green grain on a top peas, mixing the listed components with bone broth, dry white wine, tomato paste, table salt and CO ₂ extract of black bitter pepper, packing the mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 606.06 melted butter 36.36 onion 70.91-71.82 garlic 15.52-16.36 vegetable pepper 115 green pea 105.7 rice 160.61 lemon juice 24.24 dry white wine 48.48 tomato paste 30% 8.08 salt 12 CO _{2 -} black pepper extract 0.015 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, pickled for 1 hour in lemon juice, fried in ghee and chopped in a spinning top. Prepared onions and garlic are chopped, sautéed in ghee and chopped in a spinning top. Prepared vegetable pepper is cut, blanched in and chopped on top. Prepared rice is boiled until a twofold increase in mass and crushed on top. The prepared fresh green pea grain is frozen, preferably slow, and ground in a spinning top. The listed components are mixed with bone broth, dry white wine, tomato paste, table salt and CO ₂ -extract of black bitter pepper. 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 amounted to a test product of 8.7 · 10 ⁴ and for a control product of 5.9 · 10 ^4, 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 chicken with rice for special purposes, which includes preparing the recipe, cutting, pickling for 1 hour in lemon juice, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion and garlic , cutting, blanching and chopping vegetable pepper on a top, boiling to double the mass gain and chopping rice on a top, freezing and chopping fresh green pea grain on a top, mixing listed components with bone broth, dry white wine, tomato paste, table salt and CO ₂ -extract of black pepper, packing the mixture in aluminum tubes at the following component consumption, parts by weight: chicken 606.06 melted butter 36.36 onion 70.91-71.82 garlic 15.52-16.36 vegetable pepper 115 green pea 105.7 rice 160.61 lemon juice 24.24 dry white wine 48.48 tomato paste 30% 8.08 salt 12 CO _{2 -} black pepper extract 0.015 bone broth until the target product 1000, sealing and sterilization.