RU2332042C1 - Method of production of preserved food "chicken in egg" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method includes preparation of recipe components. Chicken meat and white mushrooms are cut and fried in melted butter. Onions are cut and browned in melted butter. Fresh green peas are frozen. The above components are mixed without oxygen access with hen eggs, rice wine, soy sauce, sugar and table salt. Prepared mixture and meat and bone broth are packed into containers, sealed and sterilised.

EFFECT: higher digestibility as compared to similar culinary dish.

Description

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

There is a method of developing a culinary dish "Chicken in an egg", which includes cutting onions and porcini mushrooms, cutting and frying chicken ghee, adding onions, porcini mushrooms, green peas, soy sauce, sugar and table salt, stewing preparedness, adding meat and bone broth, chicken eggs and rice wine and heat treatment in the oven until the eggs are thickened to produce the finished dish (Japanese Cuisine - M .: EKSMO-Press, 2001, p.201).

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 “Chickens in an Egg” involves preparing the recipe components, cutting and frying chicken and white mushrooms in ghee, cutting and sautéing onion ghee, freezing fresh green pea grains, mixing the listed components without access of oxygen with chicken eggs, rice wine, soy sauce, sugar and salt, packing the resulting mixture and meat and bone broth at the following component consumption, parts by weight:

chicken meat 281.85 chicken eggs 248.39 melted butter 24.19 onion 37.74-38.23 White mushrooms 92.74 green pea 109.88 soy sauce 12.1 rice wine 36.29 sugar 3.23 salt 8.09 meat and 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 and porcini mushrooms are cut and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with chicken eggs, rice wine, soy sauce, sugar and table salt. The resulting mixture and meat and bone broth is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except meat and 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 assumed to be minimum in the second calendar half year, and 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 1 year.

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 2.6 · 10 ⁵ for the experimental product and 2.3 · 10 ⁵ for the control product, 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 producing canned food, which involves preparing recipe components, cutting and frying chicken meat and porcini mushrooms in ghee, cutting and sautéing onion ghee, freezing fresh green pea grains, mixing the listed components without oxygen with chicken eggs, rice wine, soy sauce, sugar and table salt, packaging the resulting mixture and meat and bone broth, sealing and sterilization, while the consumption of components is, wt.h .: chicken meat 281.85 chicken eggs 248.39 melted butter 24.19 onion 37.74-38.23 White mushrooms 92.74 green pea 109.88 soy sauce 12.1 rice wine 36.29 sugar 3.23 salt 8.09 meat and bone broth before the release of the target product 1000.