RU2312541C1 - Method for manufacturing canned food "hen ragout" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food. It is necessary to prepare all the formula components, cut hen meat and roast it in melted butter, cut potatoes, cauliflower and tomatoes followed by their blanching, carrots should be cut and blanched, podded beans and parsley greens should be cut and frozen. One should mix at oxygen-free technique potatoes, carrots, cauliflower, tomatoes, podded beans, parsley greens, sour cream, common salt, hot black pepper. Hen meat, the mixture obtained and bone broth should be packed at the preset expenditure of components, sealed and sterilized. The innovation provides the manufacturing of canned food being of increased digestibility against conventional culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Chicken stew", which includes cutting and frying chicken in ghee, cutting potatoes, carrots, green beans and tomatoes, sorting into cauliflower inflorescences, chopping parsley, layering chickens and listed vegetables, adding ghee , table salt, pepper and drinking water, stewing for 1 hour, adding sour cream and bringing to a boil to obtain the finished dish (O. Mankevich. Poultry dishes. - Mn .: BelEn, 1994, p. 137).

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

This result is achieved by the fact that the method for the production of canned meat “Chicken stew” involves preparing the recipe components, cutting and frying chicken meat in ghee, cutting and blanching potatoes, cauliflower and tomatoes, blanching and cutting carrots, cutting and freezing green beans and parsley , mixing oxygen of potatoes, carrots, cauliflower, tomatoes, green beans, parsley, sour cream, salt and black bitter pepper, mixing chicken, the resulting mixture and bone bone yona at the following consumption of components, parts by weight:

chicken 571.43 melted butter 12.86 potatoes 292.57-308.57 carrot 100.29-102.86 cauliflower 212.86 green beans 62.86 tomatoes 160.86 parsley 10.71 sour cream 71.43 salt 12 black pepper 0.3 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 cut and fried in ghee.

Prepared potatoes, cauliflower and tomatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared green beans and greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sour cream, salt and black bitter pepper.

Chicken, the resulting mixture and bone broth are Packed 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.

The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 9.4 · 10 ⁴ and for a control product of 6.7 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes the preparation of prescription components, cutting and frying chicken meat in ghee, cutting and blanching potatoes, cauliflower and tomatoes, blanching and cutting carrots, cutting and freezing green beans and parsley, mixing potato, carrot, and cauliflower without oxygen cabbage, tomatoes, green beans, parsley, sour cream, salt and black bitter pepper, packaging chicken, the resulting mixture and bone broth, sealing and sterilization e components is mass parts .: chicken 571.43 melted butter 12.86 potatoes 292.57-308.57 carrot 100.29-102.86 cauliflower 212.86 green beans 62.86 tomatoes 160.86 parsley 10.71 sour cream 71.43 salt 12 black pepper 0.3 bone broth before the release of the target product 1000.