RU2349226C1 - "chulama de pui" special-purpose preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to production of meat and vegetables preserved food for space meals. Canned food is cooked by raw onions and parsley herb cutting, blanching and mincing, carrots blanching and mincing, asparagus freezing and mincing, chicken mincing, wheat flour browning in melted butter, mixing the above mentioned components with sour cream, bone broth, salt and CO₂-extract of black pepper, packing of obtained mixture into aluminium tubes, sealing and sterilisation.

EFFECT: prepare preserved food for space meals with better assimilability.

Description

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

A known method of producing a culinary dish "Chulama de pui", involving the preparation of recipe components, cutting carrots, parsley and onions, passing wheat flour in butter, chopping chicken, pouring them with broth, adding carrots, parsley root, onions, table salt and black pepper, stewing, separating the chickens, adding wheat flour and boiling sour cream to the broth, cooking for 3-5 minutes to get the sauce, pouring the chickens in it, stewing for 5-10 minutes and garnishing the boiled sp rzhey to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb .: Profession, 2001 s.207-208).

The technical result of the invention is to obtain new canned food for space nutrition for space nutrition, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the special-purpose canned food production method “Chulama de pui” involves preparing the recipe components, cutting, blanching and chopping onion and parsley root, blanching and chopping carrots on the top, freezing and chopping asparagus on top, chopping gyroscope chicken, sautéing in ghee flour, mixing the listed ingredients sour cream, bone broth, sodium sopyu and CO ₂ extract of black pepper, the pa the obtained mixture into aluminum tubes with the following flow components pbw .:

chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} black pepper extract 0.005 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 onions and parsley root are cut, blanched and chopped in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared asparagus is subjected to freezing, preferably slow, and ground in a spinning top. Prepared chicken is minced in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed with sour cream, bone broth, sodium chloride and a CO ₂ -extract of black bitter pepper. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

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 was 1.5 · 10 ⁵ for the experimental product and 1.2 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing the recipe components, cutting, blanching and chopping onions and parsley root, blanching and chopping carrots on top, freezing and chopping asparagus on top, chopping chicken tops, straining with melted butter and wheat butter mixing the listed components with sour cream, bone broth, salt and CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes in the wake component consumption, parts by weight:
chicken 1862.66 melted butter 28 onion 11.7-11.85 carrot 11.7-12 parsley root 12.45-12.65 asparagus 330 Wheat flour 10 sour cream one hundred salt 11.6 CO _{2 -} black pepper extract 0.005 bone broth before the release of the target product 1000,
sealing and sterilization.