RU2322935C1 - Method for producing of canned food "polio con arros" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves cutting and slightly frying bulb onion and vegetable pepper in vegetable oil; rubbing and slightly frying garlic in vegetable oil; freezing fresh green peas grain; cooking rice until its mass is increased by twice; mixing prepared components, without oxygen access, with lemon juice, tomato paste, dry white wine, edible salt, black bitter pepper and red hot pepper; cutting chicken; packaging chicken, resulted mixture and bone soup; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food.

Description

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

A known method of producing a culinary dish "Polo con arros", which includes crushing garlic, cutting onions and fresh and pickled vegetable peppers, rubbing with lemon juice, table salt and a portion of garlic, aging for 1 hour and cutting chicken, stewing until softened in vegetable oil onions, fresh vegetable pepper and the rest of the garlic, adding chicken, tomato puree, bitter black pepper and hot red pepper, stewing until cooked, removing chicken, adding rice, white wine and chicken bouillon ice, stirring, adding chicken, stewing until the liquid is soaked in rice, adding canned green peas, simmering over low heat for 5 minutes and adding pickled vegetable pepper to get the finished dish (Sungurova E.E. Pir for the whole world. - M .: Physical Culture and Sports, 1994, p. 189-190).

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 production of canned food "Polo con arros" involves preparing the recipe components, cutting and sautéing onion and vegetable pepper in vegetable oil, rubbing and sautéing garlic in vegetable oil, freezing fresh green pea grains, cooking until double the mass rice, mixing the listed ingredients without oxygen with lemon juice, tomato paste, dry white wine, table salt, bitter black pepper and hot red pepper, cutting to ryatiny, chicken packing, and the resulting mixture bone broth with the following flow components pbw .:

chicken 370.37 vegetable oil 11.11 garlic 9.48-10 onion 34.67-35.11 vegetable pepper 187.41 rice 185.19 green pea 80.74 lemon juice 7.41 tomato paste 30% 15.43 dry white wine 46.3 salt 12 black bitter pepper 0,07 hot red pepper 1.85 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 onions and vegetable pepper are chopped and sautéed in vegetable oil. Prepared garlic is mashed and sautéed in vegetable oil. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared rice is boiled until a double increase in mass. The listed components are mixed without oxygen with lemon juice, tomato paste, dry white wine, salt, bitter black pepper and hot red pepper.

Prepared chicken cut.

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. When using tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 a test product of 9.6 · 10 ⁴ and for a control product of 8.8 · 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 for the production of canned food, which includes preparing the recipe components, cutting and sautéing onion and vegetable pepper in vegetable oil, rubbing and sautéing garlic in vegetable oil, freezing fresh green pea grains, boiling until the rice mass doubles, mixing the listed components without oxygen and lemon juice, tomato paste, dry white wine, salt, bitter black pepper and hot red pepper, cutting chicken, packing chicken, the resulting mixture and bone th broth with the following flow components pbw .: chicken 370.37 vegetable oil 11.11 garlic 9.48-10 onion 34.67-35.11 vegetable pepper 187.41 rice 185.19 green pea 80.74 lemon juice 7.41 tomato paste 30% 15.43 dry white wine 46.3 salt 12 black bitter pepper 0,07 hot red pepper 1.85 bone broth before the release of the target product 1000, sealing and sterilization.