RU2328893C1 - Method for producing tinned food "peasant chicken" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: tinned food is produced by cutting and blanching the onions, vegetable pepper, tomatoes, olives and Cayenne pepper; blanching and cutting garlic; blanching and grating carrot; cutting and frosting the parsley greens; frosting the fresh green peas; cutting the chicken meat; boiling rice to increase its mass twice. The said components are mixed at the oxygen-free conditions with the sugar corn, vegetable oil, acetic acid and sodium chloride. The obtained mixture and the bony broth are packed, sealed and sterilised.

EFFECT: tinned food has improved assimilability as compared to analogue dish.

Description

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

A known method of producing a culinary dish "Village Chicken", involving the preparation of recipe components, cutting onions, vegetable pepper, olives and parsley, rubbing carrots, laying garlic, chicken and hot pepper in vegetable oil, adding wine vinegar and table salt, pouring with drinking water, boiling until chicken is ready, cutting it, adding onions, parsley, vegetable pepper, olives, canned sweet corn, canned green peas and tomatoes and cooking for a few minutes to obtain the main component, mixing rice, vegetable oil, drinking water, garlic, onions, carrots and salt and stew until rice is cooked with a side dish and forming the finished dish from the main component and side dish (Kotok V.A. Brazilian cuisine . - Chelyabinsk: Ural LTD, 2002, p. 220-221).

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 in that the method for the production of canned food "Chicken in a village" involves the preparation of prescription ingredients, cutting and blanching onions, vegetable peppers, tomatoes, olives and hot pepper, blanching and cutting garlic, blanching and rubbing carrots, cutting and freezing greens parsley, freezing fresh grain of green peas, cutting chicken, boiling until the rice mass doubles, mixing the listed components without oxygen with sugar corn, vegetable oil , acetic acid and sodium chloride, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:

chicken 319.15 vegetable oil 53.19 rice 106.39 onion 39.83-40.34 carrot 29.87-30.64 garlic 10.89-11.49 vegetable pepper 53.83 tomatoes 95.83 sweet corn 53.19 green pea 57.98 black olives 63.83 hot pepper 5.38 parsley 33.24 acetic acid 80% 0.66 salt 12 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, vegetable peppers, tomatoes, olives and hot peppers are cut and blanched in hot water. Prepared garlic is blanched and chopped. Prepared carrots are blanched and grated. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared chicken cut. Prepared rice is boiled until a double increase in mass. The listed components are mixed without oxygen with sugar corn, vegetable oil, acetic acid and sodium chloride. 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 acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 8.9 · 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 blanching onions, vegetable pepper, tomatoes, olives and hot pepper, blanching and cutting garlic, blanching and rubbing carrots, cutting and freezing parsley, freezing fresh grain of green peas, cutting chicken boiling until a double increase in the mass of rice, mixing the listed components without oxygen with sugar corn, vegetable oil, acetic acid and sodium chloride, packaging was obtained oh mixture bone broth and the next flow components pbw .: chicken 319.15 vegetable oil 53.19 rice 106.39 onion 39.83-40.34 carrot 29.87-30.64 garlic 10.89-11.49 vegetable pepper 53.83 tomatoes 95.83 sweet corn 53.19 green pea 57.98 black olives 63.83 hot pepper 5.38 parsley 33.24 acetic acid 80% 0.66 salt 12 bone broth before the release of the target product 1000, sealing and sterilization.