UA139231U - CANNED MEAT AND VEGETABLES - Google Patents

Abstract

Canned meat and vegetables contain chicken, salt, ground black pepper. Additionally, they contain chicken skin, hydrated and blanched lentils, fresh onions and broth.

Description

The useful model belongs to the meat branch of the food industry, namely to the production of canned meat and vegetables.

Well-known canned meats are described in (Patent of Ukraine Me115444, published on 04.10.2017,

Byul.Me7|, which contains freshly chopped carrot or white root, table salt, ground black pepper, bay leaf, chicken fillet, electroactivated water (catholite), rosemary extract.

The disadvantage of these canned foods is their high cost, lack of antioxidant properties and low functional characteristics.

The main task of the useful model is to create a composition for the production of canned meat and vegetables, with increased biological and nutritional value of products, enrichment of products with macro- and microelements, vitamins, expansion of their assortment, as well as reduction of cost.

The task is solved by the fact that canned meat and vegetables include chicken meat, table salt, ground black pepper, according to a useful model, additionally contain chicken skin, hydrated and blanched lentils, fresh onions and broth, in this ratio of components , mass 9: chicken meat 32.3-42.3 chicken skin 14-16 hydrated lentils and 25-35 blanched fresh onions 5-7 table salt 1.6-1.7 ground black pepper 0.01-0.02 broth the rest.

The causal relationship between the proposed composition and the expected technical result is as follows: - Introduction of chicken meat less than 32.3 wt. 95 leads to deterioration of organoleptic indicators, and more than 42.3 wt. 95 - until the formation of a gray rubbery consistency. - Introduction of chicken skin less than 14 wt. 95 the structure of finished products deteriorates, and more than 16 wt. 95 - the fat content in the product increases, reducing its quality indicators. - Introduction of hydrated and blanched lentils less than 25 wt. 96 reduces the organoleptic indicators of the product, and more than 35 wt. 95 deteriorates the taste and affects the cost of the product. - Introduction of fresh onions less than 5 wt. 95 leads to a decrease in the biological value of products, and more than 7 wt. 95 is not appropriate, as the taste value of the product decreases due to the reduction of complete meat proteins. - The introduction of table salt is less than 1.6 wt. 95 reduces the nutritional and biological value of the product, and more than 1.7 wt. 95 - deteriorates the taste of canned goods. - Introduction of ground black pepper in the range of 0.01-0.02 wt. 95 provides optimal

From the taste of the product.

An example of recipe implementation

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Explanation of the implementation examples of the content of plant components. structure and organoleptic properties. content of meat raw materials, pleasant taste and smell.

Technical result.

These recipe ratios make it possible to improve the taste of the product, increase the amount of micro- and macronutrients, and improve the consistency of the product.

Claims (1)

USEFUL MODEL FORMULA Canned meat and vegetables containing chicken meat, table salt, ground black pepper, which are distinguished by the fact that they additionally contain chicken skin, hydrated and blanched lentils, fresh onions and broth, in such a ratio of components, mass for: chicken meat 32.3-42.3 chicken skin 14-16 hydrated and blanched lentils 25-35 fresh onions 5-7 table salt 1.6-1.7 ground black pepper 0.01-0.02 broth the rest.