RU2316980C1 - Method for manufacturing canned food "hen with limes and olives" of special indication - Google Patents

Abstract

FIELD: food industry, canned food industry.

SUBSTANCE: the method deals with manufacturing meat-plant canned food for cosmic nutrition due to preparing all the recipe components followed by freezing and reducing coriander greens upon a chopper; cutting, roasting in melted butter and reducing hen meat upon a chopper; ginger root should be blanched and grated, limes and olives should be blanched and reduced upon a chopper; cutting, roasting in melted butter and reducing onions upon a chopper followed by mixing the above-mentioned components with honey, bone broth, common salt and CO₂-extracts of cinnamon, turmeric and hot black pepper. 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 against the known culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

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, cinnamon, turmeric 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 for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned chicken and lime and preserves production method involves preparing recipe components, cutting, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onion, blanching and rubbing ginger root, cutting, blanching and chopping lime and olives on a top, freezing and chopping cilantro greens on a top, mixing the listed plant components with honey, bone bul nom, sodium chloride and CO ₂ extracts of cinnamon, turmeric and black pepper, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1071,43 melted butter 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 CO ₂ extract of cinnamon 0,089 Turmeric CO ₂ Extract 0,089 CO _{2 -} black pepper extract 0.015 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, fried in ghee and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. The prepared ginger root is blanched and wiped. Prepared limes and olives are cut, blanched and chopped in a spinning top. Prepared cilantro greens are subjected to freezing, preferably fast, and crushed in a spinning top. The listed components are mixed with honey, bone broth, sodium chloride and CO ₂ -extracts of cinnamon, turmeric and black bitter pepper. 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 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 TU 10.04.18.18-90.

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 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, frying in ghee and chopping chicken top, cutting, sautéing in ghee and chopping onions, blanching and rubbing ginger root, cutting, blanching and chopping on top and olives, freezing and grinding on gyroscope green coriander, mixing plant components listed with honey, bone broth, table salt and CO ₂ extracts of cinnamon, turmeric and pepper black bitter, packing the resulting mixture into aluminum tubes, their sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1071,43 melted butter 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 CO ₂ extract of cinnamon 0,089 Turmeric CO ₂ Extract 0,089 CO _{2 -} black pepper extract 0.015 bone broth before the release of the target product 1000.