RU2332110C1 - Method of production of preserved food "aspic chicken" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by cutting and blanching of parsley root and paprika, blanching and cutting of carrots, cutting and freezing of parsley, cutting of chicken fillet, freezing of fresh green peas. Prepared components are mixed without oxygen access with lemon juice, table salt and cloves. Prepared mixture and 4% solution of gelatin in bone broth are packed, sealed and sterilised.

EFFECT: higher digestibility.

Description

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

A known method of producing a culinary dish "Jellied Chicken", which includes cutting vegetable pepper, chopping parsley, pouring chicken fillet with drinking water, adding carrots, parsley root, lemon juice, salt and cloves, cooking at low boil for 25-30 minutes, cooling, broth separation, chicken cutting, adding swollen gelatin to the broth, bringing to a boil and cooling, layout according to the forms of chicken fillet, canned green peas, vegetable pepper and parsley, pouring with a solution gelatin and cooling to solidification to obtain the finished dish (Pouring dishes - Chelyabinsk: Arkaim, 2004, p.17).

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 “Jellied Chicken” involves preparing the recipe components, cutting and blanching parsley root and vegetable pepper, blanching and cutting carrots, cutting and freezing parsley, cutting chicken, freezing fresh green pea grains, mixing the above components without access of oxygen with lemon juice, sodium chloride and cloves, packaging the resulting mixture and a 4% solution of gelatin in bone broth at the following consumption of components, parts by weight:

chicken fillet 300 vegetable pepper 63.25 carrot 35.1-36 parsley root 31.13-31.63 green pea 49.05 parsley 25 lemon juice 2,5 salt 12 clove 0.1 4% gelatin solution in 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 vegetable pepper and parsley root are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared chicken fillet cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with lemon juice, sodium chloride and cloves. The resulting mixture and a 4% solution of gelatin in bone broth are Packed at the above component flow rate, sealed and sterilized to obtain the target product.

Consumption of all components except gelatin solution in bone broth is given taking into account waste norms 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

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 pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, 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 prescription ingredients, cutting and blanching parsley root and vegetable pepper, blanching and cutting carrots, cutting and freezing parsley, cutting chicken, freezing fresh green peas, mixing the listed ingredients without oxygen with lemon juice, cooked salt and cloves, packing the resulting mixture and a 4% solution of gelatin in bone broth with the following consumption of components, parts by weight: chicken fillet 300 vegetable pepper 63.25 carrot 35.1-36 parsley root 31.13-31.63 green pea 49.05 parsley 25 lemon juice 2,5 salt 12 clove 0.1 4% gelatin solution in bone broth before the release of the target product 1000, sealing and sterilization.