RU2362336C1 - Production method of preserved food "chicken and tofu salad" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are manufactured by cutting and blanching mushrooms, potatoes, cucumbers and onions, cutting and freezing parsley, cutting chicken and tofu, kibbling walnuts, mixing the above components under oxygen-free conditions with lemon juice, table salt and calcium citrate, packing the obtained mix and mayonnaise, hermetic sealing and sterilisation.

EFFECT: new canned space 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 producing a dietary culinary dish "Boiled Chicken Salad with Soy Cheese", which includes preparing the recipe, cooking, removing bones and cutting chicken, cooking and cutting mushrooms and potatoes, cutting tofu, cucumbers, onions and parsley, chopping walnut kernels nuts, mixing chicken, tofu, mushrooms, cucumbers, onions and potatoes, sprinkling with lemon juice, adding walnuts and table salt kernels, pouring mayonnaise, stirring, laying in a salad bowl and sprinkling with greens Trushko to obtain finished dishes (Sergiyenko UV Therapeutic food allergies -. M .: Veche, 2005, p.32).

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 the production of canned chicken salad with tofu involves preparing the recipe, cutting and blanching mushrooms, potatoes, cucumbers and onions, cutting and freezing parsley, cutting chicken and tofu, crushing walnut kernels, mixing the listed components without access of oxygen with lemon juice, sodium chloride and calcium citrate, packaging the mixture and mayonnaise at the following component consumption, parts by weight:

chicken 487.71 tofu 56.82 mushrooms 130.68-136.36 potatoes 290.91-306.82 cucumbers 185.8 onion 106.36-107.73 walnut kernels 45.45 parsley 56.82 lemon juice 45.45 salt 12 calcium citrate 0.78 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 mushrooms, potatoes, cucumbers and onions are cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared chicken and tofu are chopped. Prepared walnut kernels are crushed. The listed components are mixed without oxygen with lemon juice, sodium chloride and calcium citrate. 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 mushrooms corresponds to the use of tubular mushrooms, and the maximum corresponds to the use of lamellar mushrooms. For the remaining 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 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. It amounted to 11.6 · 10 ⁴ for the experimental product and 6.9 · 10 ⁴ 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 prescription ingredients, cutting and blanching mushrooms, potatoes, cucumbers and onions, cutting and freezing parsley, cutting chicken and tofu, crushing walnut kernels, mixing these components without oxygen with lemon juice, sodium chloride and calcium citrate, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:
chicken 487.71 tofu 56.82 mushrooms 130.68-136.36 potatoes 290.91-306.82 cucumbers 185.8 onion 106.36-107.73 walnut kernels 45.45 parsley 56.82 lemon juice 45.45 salt 12 calcium citrate 0.78 mayonnaise before the release of the target product 1000,
sealing and sterilization.