RU2332874C1 - Method of production of preserved food "chicken with onions" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by chicken meat cutting and frying in vegetable oil, cutting and blanching of onions, blanching and cutting of garlic, cutting and freezing of green onions and parsley, mixing of specified components without oxygen access with corn flour, lemon juice, table salt, black bitter pepper and bay leaf, packing of prepared mixture and chicken blood, sealing and sterilisation.

EFFECT: preserved food has higher assimilability compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Chicken with onions", which includes cutting chicken, garlic, green onions, parsley and part onions, mixing garlic, green onions, parsley, chopped onions, vegetable oil, lemon juice, salt, bitter black pepper and bay leaf with obtaining a marinade, laying in a marinade, holding for 2 hours, separating the marinade and frying in vegetable oil until the chicken is golden brown, adding to it an uncut portion of onion and ma inada, simmering over moderate heat for 30 minutes, adding cornmeal and chicken blood and heat treatment with stirring until the liquid phase thickens to produce the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD, 2002, p. 220) .

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 for the production of canned chicken with onions involves preparing the recipe components, cutting and frying chicken meat in vegetable oil, cutting and blanching onions, blanching and cutting garlic, cutting and freezing green onions and parsley, mixing the listed components without access of oxygen with cornmeal, lemon juice, sodium chloride, black pepper and bay leaf, packaging the resulting mixture and chicken blood at the following component consumption, wt.h .:

chicken 1000 vegetable oil 62.5 onion 339.3-343.65 garlic 12.8-13.5 green onions 68.75 parsley 78.13 corn flour 41.67 lemon juice 10 salt 12 black bitter pepper 0.2 Bay leaf 0.2 chicken blood 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 is cut and fried in vegetable oil. Prepared onions are cut and blanched in hot water. Prepared garlic is blanched and chopped. Prepared green onions and parsley are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with corn flour, lemon juice, sodium chloride, bitter black pepper and bay leaf. The resulting mixture and chicken blood are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except chicken blood is given taking into account the norms of waste 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 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 a test product of 13.4 · 10 ⁴ and for a control product of 7.8 · 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 provides for the preparation of prescription components, cutting and frying chicken meat in vegetable oil, cutting and blanching onions, blanching and cutting garlic, cutting and freezing green onions and parsley, mixing these components without oxygen with corn flour, lemon juice, common salt, black pepper and bay leaf, packing of the mixture and chicken blood at the following component consumption, parts by weight: chicken 1000 vegetable oil 62.5 onion 339.3-343.65 garlic 12.8-13.5 green onions 68.75 parsley 78.13 corn flour 41.67 lemon juice 10 salt 12 black bitter pepper 0.2 Bay leaf 0.2 chicken blood before the release of the target product 1000, sealing and sterilization.