RU2316986C1 - Method for manufacturing canned food "pui ku fasole" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing canned food for cosmic nutrition. All the recipe components should be prepared due to cutting, roasting in melted butter and reducing hen meat upon a chopper, freezing and reducing kidney beans upon a chopper, cutting, frying onions in melted butter and reducing upon a chopper, frying wheat flour. One should mix the above-mentioned components with bone broth, common salt and a CO₂-extract of red pepper. Then it is necessary to pack the mixture obtained into aluminum tubes followed by sealing and sterilization. All the components mentioned should be taken at a certain ratio. The obtained canned food is of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Pui ku bean", which involves frying and chopping chicken to obtain the main component, boiling green beans and adding butter to it to obtain a side dish, sautéing wheat flour, cutting and sautéing onion in butter, adding to it broth, cooking, adding wheat flour, red hot pepper and salt and cooking with sauce and forming a finished dish from the main component, side dish and sauce (Mankevich O.I. Poultry Dishes - Mn .: Bel n, 1994, p.168).

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 method for the production of canned "Pu ku bean" for special purposes involves preparing the recipe components, cutting, frying in ghee and chopping chicken tops, freezing and chopping green beans in the top, cutting, sautéing in ghee and grinding gyroscope onions sautéing flour mixing these components with the bone broth, and table salt CO ₂ extract of red hot pepper, packing the resulting mixture into an aluminum flow tubes, with the following components, pbw .:

chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 Red hot pepper CO ₂ extract 0,03 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 green beans are subjected to freezing, preferably slow, and crushed in a spinning top. Prepared onions are cut, sautéed in ghee and chopped in a spinning top. Prepared wheat flour passer. The listed components are mixed with bone broth, sodium chloride and CO ₂ -extract of red hot 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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.

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 was 8.9 · 10 ⁴ for the experimental product and 6.7 · 10 ⁴ for the control product, 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 tops, freezing and chopping green beans in a spinning top, cutting, sautéing in melted butter and chopping onions, spinning wheat flour, mixing listed wheat flour components with bone broth, sodium chloride and CO ₂ -extract of red hot pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 600 melted butter 45 green beans 660 onion 93.6-94.8 Wheat flour 5 salt 12 Red hot pepper CO ₂ extract 0,03 bone broth before the release of the target product 1000, sealing and sterilization.