RU2510200C1 - Method for production of preserves "chicken appetiser with vegetables" - Google Patents
Method for production of preserves "chicken appetiser with vegetables" Download PDFInfo
- Publication number
- RU2510200C1 RU2510200C1 RU2013119556/02A RU2013119556A RU2510200C1 RU 2510200 C1 RU2510200 C1 RU 2510200C1 RU 2013119556/02 A RU2013119556/02 A RU 2013119556/02A RU 2013119556 A RU2013119556 A RU 2013119556A RU 2510200 C1 RU2510200 C1 RU 2510200C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- chicken
- blanching
- tomatoes
- apples
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 title claims description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 claims abstract description 7
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 7
- 239000001354 calcium citrate Substances 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 7
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 244000141359 Malus pumila Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 7
- 241000335053 Beta vulgaris Species 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013324 preserved food Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000003651 drinking water Substances 0.000 abstract description 2
- 235000020188 drinking water Nutrition 0.000 abstract description 2
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 235000021537 Beetroot Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 241000220225 Malus Species 0.000 description 4
- 241000208317 Petroselinum Species 0.000 description 4
- 239000002994 raw material Substances 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства консервов "Закуска из курицы с овощами", предусматривающий подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование яблок и томатов, бланширование и резку свеклы, резку и замораживание брюссельской капусты и зелени петрушки, резку курятины, смешивание перечисленных компонентов с лимонным соком, поваренной солью и цитратом кальция, фасовку полученной смеси и майонеза, герметизацию и стерилизацию (RU 2358526 C1, 2009).A known method for the production of canned food "Chicken and Vegetables Appetizer", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples and tomatoes, blanching and cutting beets, cutting and freezing Brussels sprouts and parsley, cutting chicken, mixing the listed components with lemon juice, sodium chloride and calcium citrate, packaging of the mixture and mayonnaise, sealing and sterilization (RU 2358526 C1, 2009).
Недостатком этого способа является высокая адгезия к стенкам тары получаемого целевого продукта.The disadvantage of this method is the high adhesion to the container walls of the resulting target product.
Техническим результатом изобретения является снижение адгезии к стенкам тары получаемого целевого продукта.The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.
Этот результат достигается тем, что в способе производства консервов "Закуска из курицы с овощами", предусматривающем подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование яблок и томатов, бланширование и резку свеклы, резку и замораживание брюссельской капусты и зелени петрушки, резку курятины, смешивание перечисленных компонентов с майонезом, лимонным соком, поваренной солью и цитратом кальция, фасовку полученной смеси, герметизацию и стерилизацию, согласно изобретению в составе смеси дополнительно используют молотый шрот семян тыквы, который предварительно заливают питьевой водой и выдерживают для набухания, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned food “Chicken and Vegetables Appetizer”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching apples and tomatoes, blanching and cutting beets, cutting and freezing Brussels sprouts and greens parsley, cutting chicken, mixing the listed components with mayonnaise, lemon juice, sodium chloride and calcium citrate, packing the resulting mixture, sealing and sterilization, according to the invention, supplement the composition of the mixture no use of pumpkin seed, ground seed meal, which is pre-poured water and allowed to stand to swell, and components used in the following ratio costs pbw .:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленные куриные яйца варят, очищают и нарезают.Prepared chicken eggs are boiled, peeled and chopped.
Подготовленные яблоки и томаты нарезают и бланшируют.Prepared apples and tomatoes are cut and blanched in hot water.
Подготовленную свеклу бланшируют и нарезают.Prepared beets are blanched and chopped.
Подготовленные брюссельскую капусту и зелень петрушки нарезают и замораживают.Prepared Brussels sprouts and parsley are chopped and frozen.
Подготовленную курятину нарезают.Prepared chicken cut.
Подготовленный молотый шрот семян тыквы, полученный по известной технологии (Васильева А.Г., Дворкина Г.А., Касьянов Г.И. Разработка технологии колбас функционального назначения с добавками из семян тыквы. - Краснодар: ИнЭП, 2008, с.38-45), заливают питьевой водой в соотношении по массе около 1:5 и выдерживают для набухания.Prepared ground meal of pumpkin seeds obtained by known technology (Vasilyeva 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), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.
Перечисленные компоненты в рецептурном соотношении смешивают с майонезом, лимонным соком, поваренной солью и цитратом кальция.The listed components in a prescription ratio are mixed with mayonnaise, lemon juice, sodium chloride and calcium citrate.
Полученную смесь расфасовывают, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture is packaged, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенный в виде интервала расход свеклы охватывает его возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The beet consumption shown as an interval covers its possible change in the shelf life of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Для подтверждения указанного технического результата жестебанки №5, содержащие продукты, полученные по описанной технологии и по наиболее близкому аналогу, вскрывали и устанавливали в штативе в перевернутом положении. Опытный продукт полностью вываливался из банки, а продукт по наиболее близкому аналогу нет.To confirm the indicated technical result of tin can No. 5, 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.
Таким образом, предлагаемый способ позволяет снизить адгезию к стенкам тары получаемого целевого продукта.Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013119556/02A RU2510200C1 (en) | 2013-04-29 | 2013-04-29 | Method for production of preserves "chicken appetiser with vegetables" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013119556/02A RU2510200C1 (en) | 2013-04-29 | 2013-04-29 | Method for production of preserves "chicken appetiser with vegetables" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2510200C1 true RU2510200C1 (en) | 2014-03-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013119556/02A RU2510200C1 (en) | 2013-04-29 | 2013-04-29 | Method for production of preserves "chicken appetiser with vegetables" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2510200C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2299628C1 (en) * | 2006-01-11 | 2007-05-27 | Олег Иванович Квасенков | Method for production of special canned goods from chicken and vegetables |
| RU2300963C1 (en) * | 2006-01-26 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "hen with vegetables" of special indication (variants) |
| RU2358526C1 (en) * | 2007-12-27 | 2009-06-20 | Олег Иванович Квасенков | Production method of preserved food "chicken starter with vegetables" |
| RU2363278C1 (en) * | 2008-03-20 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with vegetables" |
-
2013
- 2013-04-29 RU RU2013119556/02A patent/RU2510200C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2299628C1 (en) * | 2006-01-11 | 2007-05-27 | Олег Иванович Квасенков | Method for production of special canned goods from chicken and vegetables |
| RU2300963C1 (en) * | 2006-01-26 | 2007-06-20 | Олег Иванович Квасенков | Method for manufacturing canned food "hen with vegetables" of special indication (variants) |
| RU2358526C1 (en) * | 2007-12-27 | 2009-06-20 | Олег Иванович Квасенков | Production method of preserved food "chicken starter with vegetables" |
| RU2363278C1 (en) * | 2008-03-20 | 2009-08-10 | Олег Иванович Квасенков | Production method of canned food "chicken with vegetables" |
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