RU2316234C1 - Method for manufacturing canned food "hen with limes and olives" - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with manufacturing meat-plant canned food due to preparing all the recipe components followed by chopping and freezing coriander greens, cutting and roasting hen meat in vegetable oil, cutting, ginger root should be blanched and grated, limes and olives should be cut and blanched, cutting and roasting onions in vegetable oil followed by mixing the above-mentioned components at oxygen-free technique with honey, common salt, cinnamon, turmeric and hot black pepper at the preset expenditure of components. Then it is necessary to pack hen meat, the mixture obtained and bone broth followed by sealing and sterilization. The innovation enables to manufacture new canned food being of higher digestibility against the known culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Chicken with limes and olives", which includes cutting onions and limes, rubbing ginger root, chopping cilantro greens, knocking seeds from olives, frying in olive oil for 3 minutes onions, adding ginger root and bringing chicken stock to a boil, mixing table salt, turmeric cinnamon and black bitter pepper, rubbing the resulting mixture with chicken, frying it in olive oil, pouring boiled mixture over it, baking for 30 minutes in an oven while a temperature of 190 ° C, adding limes, olives and honey, baking for 45 minutes in an oven at 190 ° C and adding green cilantro to obtain a finished dish (Farrow D., Clark J., Greek cuisine. - M .: Eksmo, 2003, p. 63).

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 producing canned food “Chicken with limes and olives” involves preparing the recipe components, cutting and frying chicken meat in vegetable oil, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching limes and olives , cutting and freezing cilantro greens, mixing the listed plant components without oxygen with honey, table salt, cinnamon, turmeric and black bitter pepper, packing chicken received EC and bone broth at the following consumption of components, parts by weight:

chicken 1071,43 vegetable oil 21.43 onion 66.86-67.71 ginger root 44.46-45.18 limes 98.57 black olives 64.29 green cilantro 53.57 honey 10.71 salt 12 cinnamon 1.79 turmeric 1.79 black bitter 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 is cut and fried in vegetable oil.

Prepared onions are chopped and sautéed in vegetable oil. The prepared ginger root is blanched and wiped. Prepared limes and olives are cut and blanched in hot water. Prepared cilantro greens are cut and subjected to freezing, preferably fast. The listed components are mixed without oxygen with honey, sodium chloride, cinnamon, turmeric and bitter black 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 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.

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 2.3.2.1078-01. 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 an experimental product of 1.4 · 10 ⁵ and for the control product of 1.2 · 10 ^5, 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 preparing the recipe components, cutting and frying chicken meat in vegetable oil, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching limes and olives, cutting and freezing cilantro greens, mixing the listed plant components without access of oxygen with honey, salt, cinnamon, turmeric and black bitter pepper, packaging of chicken, the resulting mixture and bone broth, sealing and sterilization, while components is converging, pbw .: chicken 1071,43 vegetable oil 21.43 onion 66.86-67.71 ginger root 44.46-45.18 limes 98.57 black olives 64.29 green cilantro 53.57 honey 10.71 salt 12 cinnamon 1.79 turmeric 1.79 black bitter pepper 0.3 bone broth before the release of the target product 1000