RU2331315C1 - Method of production of preserved food "chicken in red wine" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for use in food industry for production of meat and vegetable preserved food. Preserved food is cooked by chicken meat cutting and frying in melted butter, champignons cutting and browning in melted butter, garlic ricing and browning in melted butter, cutting and freezing of green onions and potherbs. Prepared components are mixed without oxygen access with wheat flour, table salt, black bitter pepper, thyme and bay leaf. Prepared mixture and red dry wine are packed, sealed and sterilised.

EFFECT: preparation of preserved food with high assimilability.

Description

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

A known method of producing a culinary dish "Chicken in red wine", which includes cutting chicken, mushrooms and greens, crushing garlic, chopping green onions, melting butter over moderate heat, adding chicken to it, frying for 20 minutes, removing chicken, adding mushrooms , green onions and garlic, frying for 5 minutes with constant stirring, adding dry red wine, herbs, drinking water, salt, black pepper, thyme, bay leaf and chicken, strengthening f of the fire, bringing to a boil, reducing the fire, stewing for 20 minutes, removing the chicken, adding butter and wheat flour, bringing to the boil and pouring the chicken with the mixture to obtain the finished dish (Kotok V.A. Brazilian cuisine - Chelyabinsk: Ural LTD, 2002, p. 192-193).

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 producing canned food “Chicken in red wine” involves preparing the recipe components, cutting and frying chicken meat in ghee, cutting and sautéing champignons in ghee, rubbing and sautéing garlic in ghee, cutting and freezing green onions and greens, mixing the listed components without oxygen access with wheat flour, sodium chloride, bitter black pepper, thyme and bay leaf, packing the resulting mixture and red dry wine in the following m consumption of components, parts by weight:

chicken 837,99 melted butter 16.76 champignons 167.6 garlic 3.58-3.77 green onions 153.63 greenery 349.16 Wheat flour 16.76 salt 12 black bitter pepper 0.35 thyme 1.4 Bay leaf 0.04 dry red wine 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 cut and fried in ghee. Prepared champignons are chopped and sautéed in ghee. The prepared garlic is mashed and sautéed in ghee. Prepared green onions and greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with wheat flour, salt, bitter black pepper, thyme and bay leaf. The resulting mixture and red dry wine are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry red wine is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, the consumption of garlic 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.

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 10.8 · 10 ⁴ and for the control product of 6.9 · 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 recipe components, cutting and frying chicken meat in ghee, cutting and sautéing champignons in ghee, rubbing and sautéing garlic in ghee, cutting and freezing green onions and greens, mixing these components without oxygen with wheat flour , table salt, bitter black pepper, thyme and bay leaf, packaging the resulting mixture and red dry wine at the following component consumption, parts by weight: chicken 837,99 melted butter 16.76 champignons 167.6 garlic 3.58-3.77 green onions 153.63 greenery 349.16 Wheat flour 16.76 salt 12 black bitter pepper 0.35 thyme 1.4 Bay leaf 0.04 dry red wine before the release of the target product 1000, sealing and sterilization.