RU2346597C1 - "spicy chicken soup" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: proposed soup preserve preparation process is as follows: ginger is blanched and strained; dried mushrooms are blanched and chopped; green onions are chopped and frozen; chicken meat is chopped; fresh green peas are frozen. The above-mentioned ingredients are mixed with vermicelli, chicken eggs, acetic acid, soy sauce, culinary salt and starch under oxygen-free conditions. The resultant mixture and meat-and-bone broth are packaged, vacuum-sealed and sterilised.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues (digestibility value increased from 4,9·10⁴ to 5,8·10⁴).

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of producing a culinary dish "Spicy chicken soup", involving cooking and chopping chicken, ginger, chopping green onions, pouring dried mushrooms with drinking water, holding for 30 minutes, separating from the key water and chopping, beating eggs, breeding drinking starch water, mixing meat broth and key water from dried mushrooms, laying dried mushrooms, noodles, green peas, chicken and ginger in them, bringing to a boil, adding diluted starch and chicken eggs, cooking for about 10 minutes ut, adding soy sauce and vinegar and sprinkling with green onions to get the finished dish (Soups from around the world. - M .: World of books, 2003, p.24).

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 production of canned food “Spicy chicken soup” involves preparing the recipe components, blanching and rubbing ginger, blanching and cutting dried mushrooms, cutting and freezing green onions, cutting chicken, freezing fresh green pea seeds, mixing the listed components without access of oxygen with noodles, chicken eggs, acetic acid, soy sauce, table salt and starch, packaging the resulting mixture and meat and bone broth at the next consumption Ponents, parts by weight:

chicken 1072.96 chicken eggs 77 dried mushrooms 160 green pea 32,7 ginger 6.23-6.33 green onions eleven vermicelli fifty soy sauce thirty acetic acid 80% 0.56 salt 8.31 starch fifteen 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 ginger is blanched and rubbed. Prepared dried mushrooms are blanched and chopped. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared chicken cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with vermicelli, chicken eggs, acetic acid, soy sauce, sodium chloride and starch. 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. 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. Given in the form of an interval, the consumption of ginger covers its possible change in the shelf life of raw materials and is taken as the minimum in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 5.8 · 10 ⁴ for the experimental product and 4.9 · 10 ⁴ 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 the production of canned food, which includes preparing prescription ingredients, blanching and rubbing ginger, blanching and cutting dried mushrooms, cutting and freezing green onions, cutting chicken, freezing fresh green pea grains, mixing these components without oxygen with vermicelli, chicken eggs, acetic acid, soy sauce, table salt and starch, packaging the resulting mixture and meat and bone broth at the following component consumption, parts by weight:
chicken 1072.96 chicken eggs 77 dried mushrooms 160 green pea 32,7 ginger 6.23-6.33 green onions eleven vermicelli fifty soy sauce thirty acetic acid 80% 0.56 salt 8.31 starch fifteen meat and bone broth before the release of the target product 1000,
sealing and sterilization.