RU2509491C1 - Method for production of preserves "chicken stew" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, cauliflower and tomatoes cutting and blanching, carrots blanching and cutting, green beans and parsley greens cutting and freezing. Additionally, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Additionally, the method envisages the listed components mixing with sour cream, salt and black hot pepper, chicken meat cutting and frying in melted butter, chicken meat, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method ensures reduction of 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 ″ Chicken stew ″, which includes preparing the recipe components, cutting and blanching potatoes, cauliflower and tomatoes, blanching and cutting carrots, cutting and freezing green beans and parsley, mixing these components with sour cream, salt and black hot pepper , cutting and frying chicken meat in ghee, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization (RU 2312541 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 ″ Chicken stew ’, which involves preparing the recipe components, cutting and blanching potatoes, cauliflower and tomatoes, blanching and cutting carrots, cutting and freezing green beans and parsley, mixing the listed components with sour cream , salt and black bitter pepper, cutting and frying chicken meat in ghee, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization, according to the invention as part of the mixture additionally use ground meal of pumpkin seeds, which is pre-filled with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

chicken 571.4 melted butter 12.9 potatoes 292.6-308.6 carrot 100.3-102.9 cauliflower 212.9 green beans 62.9 tomatoes 160.9 parsley 10.7 pumpkin seed meal 12.5 sour cream 71,4 salt 12 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 potatoes, cauliflower and tomatoes are cut and blanched in hot water.

Prepared carrots are blanched and chopped.

Prepared green beans and parsley are chopped 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 the recipe ratio are mixed with sour cream, salt and ground black pepper.

Prepared chicken cut and fried in ghee.

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 ″ Chicken stew ″, which includes the preparation of recipe components, cutting and blanching potatoes, cauliflower and tomatoes, blanching and cutting carrots, cutting and freezing green beans and parsley, mixing these components with sour cream, salt and black bitter pepper, cutting and frying chicken meat in ghee, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization, characterized in that the mixture also uses ground seed meal ykvy which is previously poured bone broth and allowed to stand to swell, and components used in the following ratio costs pbw .:
chicken 571.4 melted butter 12.9 potatoes 292.6-308.6 carrot 100.3-102.9 cauliflower 212.9 green beans 62.9 tomatoes 160.9 parsley 10.7 pumpkin seed meal 12.5 sour cream 71,4 salt 12 black pepper 0.3 bone broth before the release of the target product 1000