RU2311828C1 - Method for manufacturing canned food "hen meat roasted with beans" of special indication - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with preparing all the recipe components followed by chopping, freezing and reducing beans and dill greens upon a chopper, cutting, breading in wheat flour, roasting in melted butter and reducing hen meat upon a chopper, cutting, frying in melted butter and reducing leek upon a chopper, blanching and reducing carrots upon a chopper followed by mixing the above-mentioned components with wheat flour, cream, bone broth and common salt. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. The innovation enables to manufacture new canned food for cosmic nutrition being of higher digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Roasted chicken with beans", which includes preparing the recipe components, cutting and breading in a mixture of chicken flour and salt, cutting leeks, co-frying the listed components in butter and stewing for 15-20 minutes to obtain the main component, cutting and stewing in bone broth with the addition of butter of green beans to obtain a side dish, cutting and cooking until tender in bone broth of carrots, adding dill, cream, cooked flour and salt and cooking for 5-7 minutes to give a finished sauce and forming dishes main component, sauce and garnish (OI Mankevich Poultry -Mn .: BelEn, 1994, s.146-147).

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 "Roasted chicken with beans" for special purposes involves the preparation of recipe components, cutting, breading in wheat flour, frying in ghee and grinding on chicken top, cutting, sautéing in ghee and chopping onion top -porea, freezing and grinding on a spinning top of green beans and dill greens, blanching and grinding on a spinning top of carrots, mixing the listed components with wheat flour, cream, bone broth ohm and table salt, packing the resulting mixture into aluminum tubes at the following component consumption, parts by weight:

chicken 500 melted butter 27.5 leek 58.5-59.25 carrot 35.1-36 green beans 440 dill greens 18.75 Wheat flour 37.5 cream 62.5 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, breaded in wheat flour, fried in ghee and chopped in a spinning top. The prepared leek is chopped, sautéed in ghee and chopped in a spinning top. Prepared green beans and dill greens are subjected to freezing, preferably slow, and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. The listed components are mixed with wheat flour, cream, bone broth and sodium chloride. 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 was 8.9 · 10 ⁴ for the experimental product and 6.4 · 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 recipe components, cutting, breading in wheat flour, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping leek on top, freezing and chopping green beans and dill greens, blanching and chopping carrots on top, mixing the listed ingredients with wheat flour, cream, bone broth and salt, packing the resulting mixture in aluminum tubes at the next component consumption, parts by weight: chicken 500 melted butter 27.5 leek 58.5-59.25 carrot 35.1-36 green beans 440 dill greens 18.75 Wheat flour 37.5 cream 62.5 table salt 12 bone broth before the release of target product 1000, sealing and sterilization.