RU2356288C1 - Method for manufacturing of special-purpose canned food "poultry with garnish" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: canned food is cooked by cucumbers and tomatoes cutting, blanching and mincing, lettuce freezing and mincing, horseradishes blanching and mincing, poultry meat mincing, mixing of specified ingredients with sour cream, sugar, table salt, and CO₂-extracts of hot black pepper and laurel leaves, packing the obtained mixture into aluminium tubes, sealing and sterilisation.

EFFECT: enhanced digestibility.

Description

The invention relates to the production technology of canned meat and vegetables for space nutrition.

There is a method of producing a culinary dish "Boiled bird with a side dish", which includes preparing the recipe components, boiling, cooling and chopping the bird, garnishing it with cucumbers, tomatoes and lettuce and pouring horseradish sauce on to obtain the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.60).

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

This result is achieved by the fact that the special-purpose canned poultry production method involves preparing recipe ingredients, cutting, blanching and chopping cucumbers and tomatoes on a top, lettuce chopping and chopping, horseradish blanching and chopping, chopping meat on a top poultry, mixing the listed components with sour cream, sugar, table salt and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes during the following the total consumption of components, parts by weight:

bird 1488.98-2332.52 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 Bitter black pepper CO ₂ extract 0.008 CO ₂ bay leaf extract 0.003 sour cream 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 cucumbers and tomatoes are cut, blanched and chopped in a spinning top. The prepared salad is subjected to freezing, preferably quick, and ground in a spinning top. The prepared horseradish is blanched and ground in a spinning top. Prepared poultry meat is ground on a spinning top. The listed components are mixed with sour cream, sugar, sodium chloride and CO ₂ -extracts of black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material. The minimum poultry consumption corresponds to the use of category I turkey, and the maximum corresponds to the use of chicken. The consumption of other types of poultry occupies an intermediate position and is determined taking into account the norms of waste and losses for the estimated laying of 543.48 kg of poultry meat per 1 ton of the target product. The horseradish consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal in the second calendar half year, and maximum in the first.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18-90.

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 was for experimental product 2.5 × 10 ^5, and to control product 2 × 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food for special purposes, which includes preparing recipe components, cutting, blanching and chopping cucumbers and tomatoes on a spinning top, freezing and chopping lettuce on a spinning top, blanching and chopping horseradish spinning, chopping poultry meat on a top, mixing the listed ingredients with sour cream, sugar, common salt and CO ₂ -extracts of black pepper and bay leaf, packing the resulting mixture in aluminum tubes at the following component consumption, parts by weight:
bird 1488.98-2332.52 cucumbers 142.17 tomatoes 146.87 salad 71.74 horseradish 56.84-57.75 sugar 1.96 salt 11.6 CO _{2 -} black pepper extract 0.008 Extract CO ₂ leafs 0.003 sour cream before the release of the target product 1000,
sealing and sterilization.