RU2350205C1 - Method of production of preserved food "chicken and reddish salad" - Google Patents
Method of production of preserved food "chicken and reddish salad" Download PDFInfo
- Publication number
- RU2350205C1 RU2350205C1 RU2007132684/13A RU2007132684A RU2350205C1 RU 2350205 C1 RU2350205 C1 RU 2350205C1 RU 2007132684/13 A RU2007132684/13 A RU 2007132684/13A RU 2007132684 A RU2007132684 A RU 2007132684A RU 2350205 C1 RU2350205 C1 RU 2350205C1
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- RU
- Russia
- Prior art keywords
- chicken
- cutting
- salad
- production
- reddish
- Prior art date
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- 235000013324 preserved food Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 7
- 240000008415 Lactuca sativa Species 0.000 title abstract description 4
- 235000012045 salad Nutrition 0.000 title abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 4
- 239000011575 calcium Substances 0.000 claims abstract description 4
- 235000013921 calcium diglutamate Nutrition 0.000 claims abstract description 3
- 235000013918 magnesium diglutamate Nutrition 0.000 claims abstract description 3
- 229940063886 magnesium glutamate Drugs 0.000 claims abstract description 3
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 claims abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 241000208317 Petroselinum Species 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 2
- 206010033546 Pallor Diseases 0.000 claims description 2
- NIDRASOKXCQPKX-DFWYDOINSA-L calcium;(2s)-2-aminopentanedioate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC([O-])=O NIDRASOKXCQPKX-DFWYDOINSA-L 0.000 claims description 2
- 229910052749 magnesium Inorganic materials 0.000 claims description 2
- 239000011777 magnesium Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 238000009835 boiling Methods 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 5
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000009164 Petroselinum crispum Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 238000010411 cooking Methods 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов для диетического питания.The invention relates to a technology for the production of canned food for diet.
Известен способ производства диетического кулинарного блюда "Салат из вареной курицы и редиса", предусматривающий подготовку рецептурных компонентов, варку до готовности в подсоленной воде и резку куриного филе, резку редиса, варку, очистку и резку куриных яиц, измельчение зелени петрушки, смешивание перечисленных компонентов с поваренной солью и заправку соевым соусом с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.16).A known method of producing a dietary culinary dish "Salad of boiled chicken and radish", which includes preparing the recipe components, cooking until cooked in salted water and cutting the chicken fillet, cutting radishes, cooking, peeling and cutting chicken eggs, chopping parsley, mixing the listed components with salt and dressing with soy sauce to obtain the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M.: Veche, 2005, p.16).
Техническим результатом изобретения является получение новых консервов для диетического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Салат из курицы и редиса" предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование редиса, резку и замораживание зелени петрушки, резку куриного филе, смешивание перечисленных компонентов без доступа кислорода с глутаматом кальция или магния, фасовку полученной смеси и соевого соуса при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food “Chicken and radish salad” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching radishes, cutting and freezing parsley, cutting chicken fillet, mixing the listed components without oxygen with monosodium glutamate or calcium, packing the resulting mixture and soy sauce at the following component consumption, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные куриные яйца варят, очищают и нарезают. Подготовленный редис нарезают и бланшируют. Подготовленную зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленное куриное филе нарезают. Перечисленные компоненты смешивают без доступа кислорода с глутаматом кальция или магния. Полученную смесь и соевый соус фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared chicken eggs are boiled, peeled and chopped. Prepared radish is cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared chicken fillet cut. The listed components are mixed without oxygen with calcium or magnesium glutamate. The resulting mixture and soy sauce are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме соевого соуса, приведен с учетом норм отходов и потерь каждого вида сырья.The consumption of all components, except soy sauce, is given taking into account the norms of waste and losses of each type of raw material.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 6 месяцев.The canned food obtained using the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and in terms of safety, it corresponds to SanPiN 2.3.2.1078-01. The guaranteed shelf life of canned food, determined by the standard method, was 6 months.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 2,1·105 и для контрольного продукта 1,8·105 соответственно.Checking the digestibility of canned food obtained by the proposed method, and a culinary dish by the closest analogue was carried out by culturing the test organism Tetrachimena pyriformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm 3 product. It amounted to 2.1 · 10 5 for the experimental product and 1.8 · 10 5 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для диетического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007132684/13A RU2350205C1 (en) | 2007-08-30 | 2007-08-30 | Method of production of preserved food "chicken and reddish salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007132684/13A RU2350205C1 (en) | 2007-08-30 | 2007-08-30 | Method of production of preserved food "chicken and reddish salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2350205C1 true RU2350205C1 (en) | 2009-03-27 |
Family
ID=40542601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007132684/13A RU2350205C1 (en) | 2007-08-30 | 2007-08-30 | Method of production of preserved food "chicken and reddish salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2350205C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2529346C1 (en) * | 2013-07-10 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "small radish salad with liver" |
-
2007
- 2007-08-30 RU RU2007132684/13A patent/RU2350205C1/en active
Non-Patent Citations (1)
| Title |
|---|
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.16. Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.85. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «расчеты расхода сырья, выход полуфабрикатов и готовых изделий», с.685-804. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2529346C1 (en) * | 2013-07-10 | 2014-09-27 | Олег Иванович Квасенков | Method for production of preserves "small radish salad with liver" |
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