RU2505136C1 - Method for production of preserves "chicken with limes and black olives" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil, ginger roots blanching and straining, limes and black olives cutting and blanching, cilantro greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with honey, salt, ground cinnamon, turmeric and black hot pepper, chicken meat cutting and frying in vegetable oil, chicken meat, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Chicken with limes and olives", which includes preparing the recipe components, cutting and sautéing onions in vegetable oil, blanching and rubbing ginger root, cutting and blanching limes and olives, cutting and freezing cilantro greens, mixing the listed components with honey , salt, cinnamon, turmeric and bitter black pepper, cutting and frying chicken meat in vegetable oil, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization (RU 2311827 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food “Chicken with limes and olives”, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching limes and olives, cutting and freezing cilantro greens , mixing the listed components with honey, salt, cinnamon, turmeric and ground black pepper bitter, cutting and frying chicken meat in vegetable oil, packing chicken meat, the resulting mixture and bone broth, germ ization and sterilization according to the invention the step of preparing the mixture is further ground using pumpkin seed meal that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:

chicken 1071,4 vegetable oil 21,4 onion 66.9-67.7 ginger root 44.5-45.2 limes 98.6 black olives 64.3 green cilantro 53.6 pumpkin seed meal 10 honey 10.7 salt 12 cinnamon 1.79 turmeric 1.79 black pepper 0.3 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

The prepared ginger root is blanched and wiped.

Prepared limes and olives are cut and blanched in hot water.

Prepared cilantro greens are cut and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with honey, salt and ground cinnamon, turmeric and bitter black pepper.

Prepared chicken is cut and fried in vegetable oil.

Chicken, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food “Chicken with limes and olives”, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching limes and olives, cutting and freezing cilantro greens, mixing the listed components with honey, salt, ground cinnamon, turmeric and bitter black pepper, cutting and frying chicken in vegetable oil, packing chicken, the resulting mixture and bone broth, sealing and sterilization, characterized it that the step of preparing the mixture is further ground using pumpkin seed meal that is poured before mixing bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
chicken 1071,4 vegetable oil 21,4 onion 66.9-67.7 ginger root 44.5-45.2 limes 98.6 black olives 64.3 green cilantro 53.6 pumpkin seed meal 10 honey 10.7 salt 12 cinnamon 1.79 turmeric 1.79 black pepper 0.3 bone broth before the release of the target product 1000