RU2345644C1 - Method for manufacturing of canned "toyug sharba" food - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by cutting and browning in melted butter onions, blanching and cutting dried cherry plums, cutting and freezing coriander. Rice and chickpeas are boiled up to double increase in weight, chicken meat is cut and the above ingredients are mixed with salt, saffron and mint without oxygen access. The obtained mixture and bone broth are packed, sealed and sterilised.

EFFECT: expanded range of techniques and dishes to obtain new canned food of increased digestibility as compared to known dish.

Description

The invention relates to a technology for the production of canned concentrates of the first lunch dishes.

A known method of obtaining a culinary dish "Toyug Sharba", involving the preparation of recipe components, cutting and sautéing onions in melted butter, boiling chickpeas, infusion of saffron, cutting green cilantro, laying in hot drinking water, boiling until cooked, separating from the broth and cutting chicken , filtering the broth, laying rice and onions in it, boiling until cooked, adding 15 minutes before the end of cooking chickpeas, dried cherry plum, saffron and table salt infusion, adding chicken and green cilantro, boiling and boiling pouring mint to get the finished dish (L. Golunova, Collection of recipes for dishes and culinary products of the near abroad. - St. Petersburg: Profession, 2001, p. 82).

The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for producing canned goods "Toyug Sharba" involves preparing the recipe components, cutting and sautéing onion in melted butter, blanching and cutting dried cherry plum, cutting and freezing cilantro greens, cooking to double the weight of rice and chickpea, cutting chicken mixing the above components without oxygen with sodium chloride, saffron and mint, packing the resulting mixture and bone broth at the following component consumption, parts by weight:

chicken 927.04 melted butter 40 onion 39.78-40.29 dried cherry plum 26 rice fifty chickpeas 40 green cilantro twenty salt eighteen saffron 0.2 mint 2 bone broth before the release of the target product 1000,

sealing and sterilization.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Prepared onions are chopped and sautéed in ghee. The prepared dried cherry plum is blanched and chopped. Prepared cilantro greens are cut and subjected to freezing, preferably slow. Prepared rice and chickpeas are boiled until a double increase in mass. Prepared chicken cut. The listed components are mixed without oxygen with sodium chloride, saffron and mint. The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except bone broth is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum in the second calendar half year, and the maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316-95.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was carried out by preparing the first lunch dish of canned food when diluted with drinking water in a ratio of 1: 1 and culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It was 6.3 · 10 ⁴ for the experimental product and 4.8 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned food, which involves preparing the recipe components, cutting and sautéing onion in melted butter, blanching and cutting dried plum, cutting and freezing cilantro greens, boiling rice and chickpea to a double mass, cutting chicken, mixing the listed components without oxygen access with cookery salt, saffron and mint, packaging the resulting mixture and bone broth at the following consumption of components, parts by weight:
chicken 927.04 melted butter 40 onion 39.78-40.29 dried cherry plum 26 rice fifty chickpeas 40 green cilantro twenty salt eighteen saffron 0.2 mint 2 bone broth before the release of the target product 1000,
sealing and sterilization.