UA134364U - CANNED MEAT VEGETABLES "BEAT WITH BIRD MEAT" - Google Patents

Abstract

Canned meat beans "Poultry with poultry meat" contain lean chicken meat, vertebrate fat, white beans, table carrots, steamed onions, drinking water, table salt, ground black pepper, bay leaf, according to the utility model additionally contain celery root passerated.

Description

The useful model belongs to the food industry and can be used for the production of canned meat and vegetables intended for consumption.

As the closest analogue, the recipe for making beans with poultry meat, described in TI to TU U 10.1-30356854-001:2016, was chosen, which includes: boneless chicken meat, backbone fat, white beans, sautéed table carrots, sautéed onions , drinking water, table salt, ground black pepper, bay leaf.

The disadvantage of this recipe is the difficult assimilation of beans and the reduced content of minerals in the product.

The useful model is based on the task of developing a recipe for canned meat and vegetables with an increased content of minerals, essential oils and vitamins, as well as improved digestibility due to the addition of steamed celery root to the recipe.

The given task is solved by the fact that meat-vegetable preserves contain boneless chicken meat, backbone fat, white beans, table carrots, onions, drinking water, table salt, ground black pepper, and bay leaves. According to the useful model, it additionally contains sauteed celery root |DSTU 289-91 Fresh celery root. Technical conditions) in the following ratio of components, 9% by weight: boneless chicken meat 33-44 back fat 11-15 white beans 26.8-28 table carrots sautéed 10.0-5.0 onions sautéed 4.4-2, 5 table salt 1.2-1.5 ground black pepper 0.05-0.01 bay leaf 0.05-0.01 celery root sautéed 1-6.9 the rest - water 13.9-15.

The cause-and-effect relationship between the new essential features and the expected technical result is as follows: fresh root celery, which contains the following minerals: potassium, magnesium, sodium, as well as vitamins: A, vitamins of group B, PP, C, VD - carotene, fatty and essential oils, chlorogenic and oxalic acids - increase the biological value and digestibility of the product, improve digestion, mental and physical activity, have a positive effect on the immune system.

The introduction of deveined chicken meat 33.0-44.0 95 ensures the optimal consistency of the product and the content of proteins of animal origin and will significantly increase the digestibility of the finished product.

The introduction of lard in the amount of 11.2-1595 ensures optimal fat content in the product.

The introduction of white beans in the amount of 26.8-2895 ensures a balanced amino acid composition of the product.

The introduction of sauteed onions less than 2.0-4.095 leads to a deterioration of organoleptic indicators (taste, smell), the addition of more than 2.695 gives the product a more pronounced taste and smell of onions.

The introduction of table pureed carrots less than 5.095 leads to the deterioration of organoleptic indicators (taste, smell), the addition of more than 7.095 gives the product a more pronounced taste and smell of carrots.

The addition of table salt in the range of 1.2-1.5 965 gives the most pleasantly pronounced taste properties of the finished product. The introduction of table salt less than 1.2 95 leads to a decrease in organoleptic indicators.

The addition of ground black pepper less than 0.0595 leads to a decrease in the organoleptic indicators of the product.

The addition of bay leaf less than 0.0595 leads to a decrease in the organoleptic indicators of the product.

The introduction of root-passaged celery less than 4.9 95 does not sufficiently enrich the finished product with nutrients, and more than 6.995 leads to a product with a too pronounced taste of celery, which is negatively reflected on the organoleptic indicators.

Examples of the composition of semi-finished products and conclusions regarding samples are given in tables Mo 1 and Mo 2.

Table 1

Raw material Sample 1 Sample 2 Sample C Sample 4 Sample 5 Sample 6 (control)

Shoshee chicken meat |791 1 sautéed

Sauteed onion 4.5 4.4 4.0 3.5 3.0 22 ground

Listlavrovi.i | 006 | 005 | 005 | 005 | 005 | 01

Celery root passeruan 109 || mo | le | in | then

Table 2 of the sample sample 1 The use of sautéed carrots and onions in smaller quantities negatively affects the organoleptic indicators and digestibility of the product.

Addition of pureed root celery in the amount of 1.0 95 in the canned recipe

Sample 2| meat-vegetable does not sufficiently improve the organoleptic indicators and digestibility of the finished product.

Addition of celery root sautéed in the amount of 2.4 95 in the canned recipe is not

Sample Z| sufficiently improves the organoleptic indicators and consistency of the finished product.

Addition of pureed root celery in the amount of 4.9 95 in the canned food recipe

Sample 4| meat and vegetable significantly improves organoleptic indicators and significantly improves digestibility and enriches with microelements and vitamins.

Addition of pureed root celery in the amount of 5.4 95 in the canned recipe

Sample 5| of meat and vegetables fully improves the organoleptic parameters of the finished product, increases its digestibility and has a health-improving effect.

Sample 6 When using celery root pureed in the amount of 7.0 95 in the recipe

Canned meat and vegetables have an excessive taste of sauteed celery.

Analysis of the data in the table shows that it is advisable to add steamed celery root in the amount of 4.9-6.0 95 to the composition of canned meat and vegetable "Beans with poultry meat", which will have a positive effect on the finished product.

The technical result is the creation of a recipe for canned meat and vegetable products "Beans with poultry meat", which makes it possible to obtain a product with an increased content of minerals, essential oils and vitamins, which are contained in celery root that has been steamed and has improved digestibility.

Claims (1)

USEFUL MODEL FORMULA Canned meat and vegetables containing boneless chicken meat, backbone fat, white beans, sautéed table carrots, sautéed onions, drinking water, table salt, ground black pepper, bay leaf, which differ in that they additionally contain sautéed celery root , in the following ratio of components, 9% by mass: boneless chicken meat 33-44 back fat 11-15 white beans 26.8-28 sautéed table carrots 10.0-5.0 sautéed onions 4.4-2.5 table salt 1.2-1.5 pepper ground black 0.05-0.01 bay leaf 0.05-0.01 celery root sautéed 1-6.9 the rest - water 13.9-15.