RU2366308C2 - Production method of instant preserved product "mushroom soup with chicken" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of instant preserved products namely first-course dishes. Method provides for preparation of meat and vegetable recipe components including mincing of chicken fillet, mushrooms, raw onions and carrots. During meat and vegetable recipe components preparation potatoes are peeled, cut and blanched. Dried champignons, fried raw onions and carrots are soaked and minced. Mentioned components are mixed with addition of potato flakes, salt and water. Obtained mixture is packed in multi-layered polymer metallised film bags in a ratio specified, sealed and sterilised.

EFFECT: invention provides preserved product longer storage time, lower its cost and provide optimal ratio between product price and quality.

2 cl

Description

The invention relates to the food industry and can be used in the manufacture of canned instant products for the first lunch dishes.

Based on the specifics of instant canned products intended for mass consumption and long-term storage, methods of their production should provide the possibility of manufacturing products in bulk by a relatively simple technology, as well as provide the possibility of long-term storage of finished products. The latter, in particular, is determined by the observance of the storage conditions of the initial products included in canned products as components, in connection with which the use of perishable products as components leads to a complication of the technological process as a whole and, accordingly, to an increase in the cost of the finished product. At the same time, canned foods for the first lunch dishes should have sufficient calorie content, good taste and a balanced combination of fats, proteins and carbohydrates.

There are various culinary methods for preparing the first lunch dish - mushroom soup, for example, "Brussels champignon soup", which involves preparing animal and vegetable recipe components, including cooking bone broth, peeling and chopping fresh mushrooms and onions, boiling hard-boiled eggs and cutting them, chopping greens parsley, stewing champignons in oil with grated onions for 10 minutes over low heat, adding broth, flour, salt and pepper, cooking soup over low heat for 5 minutes, the addition of cream, parsley and coarsely chopped eggs (Bon Appetit, G. Linde, H. Knobloch, M .: Food Industry, 1974, p. 22). The mushroom soup resulting from the use of this method, despite the presence of good taste, does not have the full range of necessary consumer properties for its use as a fast food product, including a balanced combination of fats, proteins and carbohydrates, the possibility of ensuring long-term storage of the finished product and its constituent components, especially fresh mushrooms, etc.

A known method of preparing the first dinner dish using dried mushrooms, such as "cabbage soup with mushrooms", which involves soaking dried mushrooms and chopping them, adding water and boiling the mushrooms until soft, together with peeled onion, shredding and sautéing onion, carrots and parsley in oil, adding they are washed in cold water and squeezed sour cabbage, stewed cabbage until cooked with the addition of a small amount of mushroom broth, bay leaf, pepper and salt. When the cabbage becomes soft, it is poured with the rest of the broth, fry the flour in a tablespoon of sunflower oil, add it to the cabbage soup together with boiled minced mushrooms and boil the cabbage soup until cooked (“Festive Table”, L.M. Lemkul, M .: Food Industry, 1974, p. 54). This method of preparing the first dinner dish with a mushroom flavor involves the use of dried mushrooms, which eliminates the problem of providing the necessary storage conditions for perishable products, but does not provide long-term storage of the finished product. In addition, the method is quite time-consuming, which makes it unsuitable for industrial use. Moreover, the resulting composition of the dish has insufficient calorie content and does not provide the optimal combination of fats, proteins and carbohydrates.

The closest analogue to the claimed method, selected as a prototype, is a method for producing canned Chinese Chicken Soup, which involves preparing meat and vegetable recipe components, including chopping chicken fillet, blanching and cutting porcini mushrooms, cutting and sautéing carrot, onion in vegetable oil onions and leeks, chopping and freezing fresh white cabbage, cutting chicken fillet, rubbing garlic. After that, the listed components are mixed without oxygen with vermicelli, soy sauce, sugar, table salt and bitter black pepper, the resulting mixture and bone broth are Packed, sealed and sterilized (patent RU 2301594, A23L 1/39, A23L 3/00, priority from 01/27/2006). The specified method provides a canned product for the first lunch dishes, suitable for long-term storage and having sufficient calorie content, however, some of the components used require special storage and use conditions (porcini mushrooms, etc.), which generally complicates the process and increases the cost of the finished product . In addition, spices and spices are added to the canned product before its packaging and sealing, which does not always take into account the tastes of consumers.

The technical problem solved by the invention is the creation of a method for the production of instant canned food for the first lunch dishes with mushroom taste, using a fairly simple technology that provides the possibility of long-term storage of both finished products and their constituents, which allows to reduce the cost of production at providing the necessary taste and sufficient calorie content of the product, a balanced combination of fats, proteins and carbohydrates rows and accounting consumer taste.

These tasks are ensured by the fact that in the known method for the production of canned instant food of mushroom soup with chicken, during which the preparation of meat and vegetable recipe components is carried out, including chopping chicken fillet, mushrooms, onions and carrots, mixing meat and vegetable recipe components with the addition of salts and liquids, packing the resulting mixture into bags, sealing the bags with the mixture and sterilizing them, the new thing is that in the process of preparing meat and vegetable recipe components, they clean, shred and blanch potatoes, soak and grind dried champignons, fried onions and carrots, mix these components with the addition of potato flakes, salt and water, and pack the resulting mixture into bags of multilayer polymer metallized film with the following composition of components mixtures, wt.%:

chicken fillet 14.0-17.0 potatoes 18.0-22.0 dried champignons 14.0-17.0 dried fried onions 1.5-2.5 dried carrots 1.0-2.0 potato flakes 3.0-5.0 table salt 0.3-0.7 drinking water rest

sealing bags with a mixture and sterilizing them.

In addition, spices, spices and flavors, pre-packaged in a moisture-proof bag attached to the bag with the canned product, are added to the canned product before it is consumed, before use, with the following composition of spices, spices and flavorings, wt.%:

ground black pepper 0.5-1.5 dried parsley 0.5-1.5 dried dill 1.0-1.5 flavoring "chicken" 2.5-3.5 flavoring "mushrooms" 1.5-2.5 sugar sand 16.0-19.0 table salt rest

The proposed sequence of operations and the recipe used provide a canned instant product for the first lunch dishes with mushroom taste, suitable for long-term storage. The technology and components used in the manufacture of the product ensure, on the one hand, the transfer to the consumer of natural aromatic sensations when using the product in a reconstituted form, sufficient caloric content of the product and a balanced combination of fats, proteins and carbohydrates, and on the other hand, do not impose any special requirements for preserving the original components and conditions for their use.

In addition, the addition of spices, spices and flavors to the canned product, pre-packaged in a moisture-proof bag, which is included in the package with the canned product, is carried out by the consumer himself immediately before using the product, which allows better consideration of the tastes of consumers.

The proposed method is implemented by the following sequence of operations.

Boneless chicken meat (fillet) is crushed on a meat-cutting machine or manually. When using frozen blocks of lump boneless chicken, they are previously thawed.

Potatoes are subjected to primary washing, bulkheading, secondary washing and cleaning. Then the potatoes are chopped in the form of cubes or sticks and blanched in boiling water for 5 minutes.

Dried champignons are soaked for 15-20 minutes at room temperature.

Dried fried onions are sorted and soaked for 1 hour.

Dried carrots are soaked for 2 hours.

Dried products are used in finished form and are monitored for compliance with GOST requirements.

The prepared components are loaded into the mixer, salt and water are added and they are mixed for 3-4 minutes until the components are evenly distributed in the following composition of the mixture components, wt.%:

chicken fillet 14.0-17.0 potatoes 18.0-22.0 dried champignons 14.0-17.0 dried fried onions 1.5-2.5 dried carrots 1.0-2.0 potato flakes 3.0-5.0 table salt 0.3-0.7 drinking water rest

After mixing, the resulting mixture is Packed in bags made of a multilayer polymer metallized film (for example, type PET / A1 / BONIL / CPP). The bags filled with the mixture are sealed by heat sealing and loaded into an autoclave for sterilization. Sterilization of the canned product is carried out by heat treatment of the sealed bags by autoclaving to a temperature of 115 ° -120 ° C for 20 minutes, maintaining this temperature for 40 minutes and then cooling to a temperature of 15 ° -18 ° C for 20 minutes.

When preparing a mixture of spices, spices and flavorings, ready-made components are used. Dried parsley and dill are monitored for impurities. These components are placed in a mixer, salt, ground black pepper, chicken, mushroom flavoring agents (for example, type QL 65125) and granulated sugar are added and mixed for 3-4 minutes until the components are evenly distributed with the following composition of the mixture components, wt.%:

ground black pepper 0.5-1.5 dried parsley 0.5-1.5 dried dill 1.0-1.5 flavoring "chicken" 2.5-3.5 flavoring "mushrooms" 1.5-2.5 sugar sand 16.0-19.0 table salt rest

After mixing, the resulting mixture is Packed in bags made of a polymer moisture-proof film, and sealed by heat sealing.

The resulting bags with a canned product and spices, spices and flavorings are placed in a plastic cup, add a plastic spoon there, and close the lid. Before use, the canned product is laid out in a bag from a bag, poured with boiling water (170 g), a mixture of dried spices, spices, and flavorings from the attached bag is added to taste, mixed and allowed to infuse for 2-3 minutes, after which the product is ready for use.

The proposed method allows to obtain a new canned product for quick cooking of the first lunch dishes, which has good taste, a balanced combination of fats, proteins and carbohydrates and sufficient calorie content, in which the nutritional value of 100 g of the product is: fat - 5.0 g, protein - 4, 0 g, carbohydrates - 9.5 g, calories - 99 kcal. Moreover, the proposed technology is sufficiently simple, provides the possibility of long-term storage of canned food, reduces its cost and ensures the optimal ratio between price and quality of the product.

Claims (2)

1. Method for the production of instant canned product soup, during which the preparation of meat and vegetable recipe components is carried out, including chopping chicken fillet, mushrooms, onions and carrots, mixing meat and vegetable recipe components with the addition of salt and liquid, packing the resulting mixture, sealing and sterilization, characterized in that in the process of preparing meat and vegetable compounding components, the potato is cleaned, shredded and blanched, soaked the preparation and grinding of dried champignons, fried onions and carrots, mixing these components with the addition of potato flakes, salt and water, packing the resulting mixture into bags of a multilayer polymer metallized film with the following composition of the mixture components, wt.%:
chicken fillet 14.0-17.0 potatoes 18.0-22.0 dried champignons 14.0-17.0 dried fried onions 1.5-2.5 dried carrots 1.0-2.0 potato flakes 3.0-5.0 table salt 0.3-0.7 drinking water rest
sealing bags with a mixture and sterilizing them. 2. The method of manufacturing a canned product according to claim 1, in which spices, spices and flavorings are pre-packaged in a canned product before use, pre-packaged in a moisture-proof bag attached to the bag with the canned product, with the following composition of spices, spices and flavorings, wt.%:
ground black pepper 0.5-1.5 dried parsley 0.5-1.5 dried dill 1.0-1.5 flavoring "chicken" 2.5-3.5 flavoring "mushrooms" 1.5-2.5 sugar sand 16.0-19.0 table salt rest