RU2314732C1 - Method for manufacturing canned food "soup-ragout with mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and frying onions in melted butter; cutting and freezing parsley greens and cutting wheat bread followed by mixing the above-mentioned components with hen eggs, milk, wheat rusks, manna groats and common salt for forming the mixture to obtain klotskas; cutting and blanching edible boletuses and cauliflower, freezing fresh grains of green peas, cutting hen meat, frying wheat flour in melted butter and mixing at oxygen-free technique edible boletuses, cauliflower, green peas, hen meat, wheat flour, common salt and hot black pepper, packing the klotskas, the mixture obtained and bone broth with subsequent sealing and sterilization. The innovation enables to obtain new canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of preparing a culinary dish "Soup stew with mushrooms", which includes cutting and sautéing onion and parsley in butter, cutting wheat bread, mixing the listed ingredients with chicken eggs, milk, wheat crackers, semolina and salt, molding obtained mixture and cooking for about 5 minutes to obtain dumplings, cooking, separating from the broth and cutting chicken, cutting mushrooms and cauliflower, sautéing wheat flour in butter, adding the broth, boiled within 15 minutes, adding cauliflower, porcini mushrooms, canned green peas, chicken, salt and pepper, cooking for 15 minutes and adding dumplings to obtain the finished dish (O. Mankevich, Poultry dishes. - Mn .: BelEn, 1994, p. 74).

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 of preparing canned soup “Stew with mushrooms” involves preparing the recipe for cutting and sautéing onion in melted butter, cutting and freezing parsley, cutting wheat bread, mixing the listed ingredients with chicken eggs, milk, and wheat crackers , semolina and table salt and molding the resulting mixture with dumplings, cutting and blanching porcini mushrooms and cauliflower, freezing fresh grain of green peas, cutting chicken, Passing wheat flour in ghee, mixing oxygen of porcini mushrooms, cauliflower, green peas, chicken, wheat flour, table salt and black bitter pepper without access, packing dumplings, the resulting mixture and bone broth at the following consumption of components, wt. hours:

chicken 643.78 melted butter 105 chicken eggs 44 cauliflower 178.8 White mushrooms 115 green pea 65,4 onion 46.8-47.4 parsley 3.13 Wheat flour thirty wheat bread 120 wheat crackers thirty semolina twenty milk fifty salt eighteen black bitter pepper 0.2 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 onions are chopped and sautéed in ghee. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared wheat bread, preferably stale, chopped. The listed components are mixed with chicken eggs, milk, wheat crackers, semolina and salt. The resulting mixture is molded to form dumplings.

Prepared porcini mushrooms and cauliflower are cut and blanched in hot water. Prepared fresh green pea grain is subjected to freezing, preferably slow. Prepared chicken cut. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride and black bitter pepper.

Dumplings, 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

The digestibility of the canned food obtained by the proposed method and the culinary dish by the closest analogue were checked by preparing the first lunch dish of canned food when diluted with drinking water in the ratio 1: 1 and cultivating Tetrachimena pyriformis testogonism on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 5.5 · 10 ⁴ for the experimental product and 4.1 · 10 ⁴ for the control product, respectively.

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

Claims (1)

A method of preparing canned food, which involves preparing the recipe components, cutting and sautéing onion in melted butter, cutting and freezing parsley, cutting wheat bread, mixing the listed ingredients with chicken eggs, milk, wheat crackers, semolina and table salt and forming the resulting mixture with making dumplings, cutting and blanching porcini mushrooms and cauliflower, freezing fresh green pea grains, cutting chicken, sautéing wheat flour in ghee, mix existence without access of oxygen of porcini mushrooms, cauliflower, green peas, chicken, wheat flour, table salt and black bitter pepper, packing dumplings, the resulting mixture and bone broth with subsequent sealing and sterilization, with the following consumption of components, parts by weight: chicken 643.78 melted butter 105 chicken eggs 44 cauliflower 178.8 White mushrooms 115 green pea 65,4 onion 46.8-47.4 parsley 3.13 Wheat flour thirty wheat bread twenty wheat crackers thirty semolina  twenty milk fifty salt eighteen black bitter pepper 0.2 bone broth before the release of the target product 1000.