RU2362335C1 - Method for producing tinned food "meat snack with mushrooms and vegetables" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method of preserved food production includes boiling, peeling and cutting of hen's eggs, cutting and browning in melted butter pleurotus, paprika and onions, blanching and cutting carrots, cutting and freezing cilantro and parsley, freezing fresh green peas, cutting mutton, chicken fillet and tofu, mixing the specified components without oxygen access with table salt, caraway seeds and CO₂-extract of pyrolised wood, packing the prepared mixture and mayonnaise, sealing and sterilisation.

EFFECT: new canned dietary food features increased digestibility as compared to a similar dish.

Description

The invention relates to a technology for the production of canned food for diet.

A known method of obtaining a dietary culinary dish "Meat appetizer with mushrooms and vegetables", which includes preparing the recipe, cooking, peeling and chopping eggs, cooking, peeling and cutting carrots, cooking and cutting lamb and oyster mushrooms, cutting smoked chicken, tofu, vegetable pepper and onion, chopping parsley, mixing, sautéing in vegetable oil for 10 minutes, pouring with drinking water and stewing oyster mushrooms, vegetable pepper and onions, ready to add lamb, smoked about chicken fillet, tofu, chicken eggs, carrots, salt and caraway seeds, stirring, dressing with mayonnaise, laying a hill, sprinkling with parsley and canned green peas and cilantro with the preparation of the finished dish (Sergienko Yu.V. Medical nutrition for allergies. - M .: Veche, 2005, p.29).

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

This result is achieved by the fact that the method for producing canned food “Meat Appetizer with Mushrooms and Vegetables” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and sautéing oyster mushrooms, vegetable peppers and onions in vegetable oil, blanching and cutting carrots, cutting and freezing of green coriander and parsley, freezing fresh green pea grains, cutting lamb, chicken and tofu, mixing the listed ingredients without oxygen with common salt, cumin and CO ₂ extracts PYROL heat timber, packing the resulting mixture and mayonnaise with the following flow components in parts by weight:

mutton 241.82-264.67 chicken fillet 84.03 tofu 84.03 chicken eggs 194.12 vegetable oil 25.21 oyster mushrooms 100.84 vegetable pepper 106.3 green pea 41.22 onion 78.66 carrot 58.99-60.5 green cilantro 26.26 parsley 21.01 salt 12 caraway one CO ₂ -extract of pyrolysis wood 0.001 mayonnaise 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 eggs are boiled, peeled and chopped. Prepared oyster mushrooms, vegetable pepper and onions are cut and sautéed in vegetable oil. Prepared carrots are blanched and chopped. Prepared greens of cilantro and parsley are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared lamb, chicken and tofu are chopped. The listed components are mixed without oxygen with sodium chloride, caraway seeds and a CO ₂ -extract of pyrolysis wood. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of mutton corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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.

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 6 months.

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. She was 2.5 · 10 ⁵ for the experimental product and 2.1 · 10 ⁵ for the control, respectively.

Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and sautéing oyster mushrooms, vegetable peppers and onions in vegetable oil, blanching and cutting carrots, cutting and freezing greens of cilantro and parsley, freezing fresh grain of green peas, cutting lamb, chicken and tofu, mixing the listed components without oxygen with sodium chloride, caraway seeds and
CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight:
mutton 241.82-264.67 chicken fillet 84.03 tofu 84.03 chicken eggs 194.12 vegetable oil 25.21 oyster mushrooms 100.84 vegetable pepper 106.3 green pea 41.22 onion 78.66 carrot 58.99-60.5 green cilantro 26.26 parsley 21.01 salt 12 caraway one CO ₂ pyrolysis wood extract 0.001 mayonnaise before the release of the target product 1000,
sealing and sterilization.