RU2311090C1 - Method for producing of special canned food "chicken yakhnia" - Google Patents

Abstract

FIELD: production of meat-and-vegetable canned food for space crew diet.

SUBSTANCE: method involves preparing receipt components by cutting, slightly frying in melted butter and grinding chicken meat in grinder; cutting, slightly frying in melted butter and grinding bulb onion in grinder; freezing green onion and parsley green and grinding in grinder; cutting, blanching and grinding lemons in grinder; rubbing garlic; slightly frying wheat flour; mixing above components with bone soup, dry white wine, tomato paste, edible salt and CO₂-extracts of black bitter pepper and laurel leaf; packaging resultant mixture in aluminum tubes; pressurizing and sterilizing. Mentioned components are used in predetermined ratio.

EFFECT: increased digestibility of canned food.

Description

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

A known method of producing a culinary dish "Yakhnia from chicken", which includes preparing the recipe components, cutting and frying in chicken butter, cutting and sautéing in butter with the addition of tomato puree of onions and tomatoes, cutting parsley, green onions and lemons, rubbing garlic , wheat flour sautéing, adding wheat flour, pepper, bay leaf, broth, chicken, salt, white wine and lemon to a sautéed mixture, heat treatment until tender and adding green onions, garlic and parsley to obtain finished dishes (OI Mankevich Poultry -. .: MH BelEn, 1994, p.104).

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 food “Yakhnia from chicken” for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, freezing and chopping tops of green onions and parsley, cutting, blanching and chopping lemons on a top, rubbing garlic, stirring wheat flour, mixing the above components with bone broth, dry white th wine, tomato paste, table salt and CO ₂ extract of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 564.97 melted butter 56.5 onion 66.1-66.95 parsley 10.59 garlic 72.32-76.27 green onions 124.29 lemons 64.97 Wheat flour 16.95 tomato paste 30% 43.31 dry white wine 112,99 salt 12 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.008 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 are cut, sautéed in ghee and chopped in a spinning top. Prepared green onions and parsley are subjected to freezing, preferably quick, and chopped in a spinning top. Prepared lemons are chopped, blanched and ground in a spinning top. The prepared garlic is mashed. Prepared wheat flour passer. The listed components are mixed with bone broth, dry white wine, tomato paste, 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. 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 10.3 · 10 ⁴ and for a control product of 6.9 · 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 food, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion tops, freezing and chopping green onions and parsley greens, cutting, blanching and chopping on a top of lemons, rubbing garlic, sautéing wheat flour, mixing the listed ingredients with bone broth, dry white wine, tomato paste, table salt and CO ₂ extracts of black pepper bitter and bay leaves, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 564.97 melted butter 56.5 onion 66.1-66.95 parsley 10.59 garlic 72.32-76.27 green onions 124.29 lemons 64.97 Wheat flour 16.95 tomato paste in terms of 30% 43.31 dry white wine 112,99 salt 12 CO _{2 -} black pepper extract 0.01 CO ₂ bay leaf extract 0.008 bone broth before the release of the target product 1000, sealing and sterilization.