RU2315524C1 - Method for manufacturing canned food "soup with hen viscera" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned first-course dishes due to preparing the recipe components, cutting and frying carrots, parsley root, onions and meadow mushrooms in grease; cutting and freezing the greens and fresh grains of green peas; cutting hen viscera; frying wheat flour in grease. The above-mentioned components should be mixed at oxygen-free technique with cream, common salt, hot black pepper and laurel leaf. The mixture obtained and bone broth should be packed at a certain expenditure of the components. This enables to manufacture new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

41 cl

Description

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

A known method of producing a culinary dish "Chicken Giblets Soup", which involves preparing the recipe components, cutting and sautéing parsley root, onions, mushrooms and carrots in pork fat, chopping green peas in pork fat, cutting greens, cutting and laying chicken giblets in broth , cook until tender, add 15 minutes before the end of cooking the parsley root, onions, mushrooms, carrots and green peas, dressing with white sauce and cream and sprinkling with herbs to get the finished dish (Mankevi h OI, Dishes from poultry - Mn .: BelEn, 1994, p. 215).

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 producing canned food “Chicken offal soup” involves preparing the recipe components, cutting and sautéing carrots, parsley root, onions and mushrooms in melted fat, cutting and freezing greens, freezing fresh green pea grains, cutting chicken giblets Passing wheat butter in melted fat, mixing the listed components without oxygen with cream, salt, bitter and bay leaves, packing the resulting mixture and stnogo broth with the following flow components pbw .:

offal chicken 288.6 melted fat 40 parsley root 124.5-126.5 onion 187.2-189.6 carrot 140.4-144 green pea 65,4 greenery 25 champignons 96 Wheat flour fifty cream one hundred salt eighteen black bitter pepper 0.2 Bay leaf 0.08 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 carrots, parsley root, onions and mushrooms are chopped and sautéed in melted fat. Prepared greens are cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared chicken offal cut. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with cream, salt, bitter black pepper and bay leaf. 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 presented 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 GOST 18316.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and 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 pilot product of 5.3 · 10 ⁴ and for a control product of 4 · 10 ^4, respectively.

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

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, cutting and sautéing carrots, parsley root, onions and mushrooms in melted fat, cutting and freezing greens, freezing fresh green pea grains, cutting chicken offal, sautéing wheat flour in melted fat, mixing the listed components without access of oxygen with cream, sodium chloride, bitter black pepper and bay leaf, packaging the resulting mixture and bone broth at the following component consumption, parts by weight: offal chicken 288.6 melted fat 40 parsley root 124.5-126.5 onion 187.2-189.6 carrot 140.4-144 green pea 65,4 greenery 25 champignons 96 Wheat flour fifty cream one hundred salt 13 black bitter pepper 0.2 Bay leaf 0.08 bone broth before the release of the target product 1000, sealing and sterilization.