RU2317758C1 - Canned food production method - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves mixing eggs, milk, edible salt, and nutmeg; aerating; frying and cutting resulted mixture; blanching and cutting carrot and freezing green onion and chervil greens; cutting and blanching bulb onion; cutting chicken meat; mixing said components, without oxygen access, with vermicelli, edible salt, black bitter pepper, clove, and laurel leaf; packaging resulted mixture and bone soup; pressurizing and sterilizing.

EFFECT: increased digestibility of canned food as compared to similar culinary dish.

Description

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

A known method of obtaining a culinary dish "Thick soup from vermicelli", which includes preparing the recipe components, ripening onions with cloves and bay leaves, mixing, whipping and frying in a pan with Teflon-coated chicken eggs, milk, table salt and nutmeg to obtain an omelet and its cutting, pouring chicken with cold drinking water, bringing to a boil, adding onions, carrots, salt, pepper and chopped seasonings, cooking over low heat for about 30 minutes, adding green about onions, boiling over low heat for about 30 minutes, separating vegetables and chicken from the broth, removing bones from chicken, cutting vegetables, mixing vegetables, chicken, broth and noodles, cooking for 5 minutes and adding omelet and chervil to obtain ready meals (Burda. Tasty, simple, appetizing. - M .: Vneshsigma, 1994, p.325).

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 “Vermicelli Thick Soup” involves preparing the recipe components, mixing chicken eggs, milk, table salt and nutmeg, whipping, frying and cutting the resulting mixture, blanching and cutting carrots, cutting and freezing green onions and chervil greens, cutting and blanching onions, cutting chicken, mixing the listed components without oxygen with vermicelli, table salt, bitter black pepper, cloves and bay leaf, packaging Acquiring the mixture and bone broth, the next flow components pbw .:

chicken 500 onion 93.6-94.8 carrot 140.4-144 green onions 33 chervil greens one hundred vermicelli one hundred chicken eggs 88 milk 60 table salt eighteen black bitter pepper 0.3 clove 0.2 Bay leaf 0.08 nutmeg 0.02 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 eggs, milk, table salt and nutmeg are mixed, beaten, fried and chopped. Prepared carrots are blanched and chopped. Prepared green onions and chervil greens are cut and subjected to freezing, preferably slow. Prepared onions are cut and blanched in hot water. Prepared chicken cut. The listed components are mixed without oxygen with vermicelli, sodium chloride, bitter black pepper, cloves 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 6.4 · 10 ⁴ and for a control product of 5.3 · 10 ^4, 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 producing canned food, which includes preparing prescription ingredients, mixing chicken eggs, milk, table salt and nutmeg, whipping, frying and cutting the resulting mixture, blanching and cutting carrots, cutting and freezing green onions and chervil herbs, cutting and blanching onions, cutting chicken, mixing the listed components without oxygen with vermicelli, sodium chloride, bitter black pepper, cloves and bay leaf, packing the resulting mixture and bone broth, sealing and sterilizing isation at the following consumption of components, parts by weight: chicken 500 onion 93.6-94.8 carrot 140.4-144 green onions 33 chervil greens one hundred vermicelli one hundred chicken eggs 88 milk 60 table salt eighteen black bitter pepper 0.3 clove 0.2 Bay leaf 0.08 nutmeg 0.02 bone broth before the release of the target product 1000