RU2358525C1 - "chicken and red beans salad" preserve preparation method - Google Patents
"chicken and red beans salad" preserve preparation method Download PDFInfo
- Publication number
- RU2358525C1 RU2358525C1 RU2007148454/13A RU2007148454A RU2358525C1 RU 2358525 C1 RU2358525 C1 RU 2358525C1 RU 2007148454/13 A RU2007148454/13 A RU 2007148454/13A RU 2007148454 A RU2007148454 A RU 2007148454A RU 2358525 C1 RU2358525 C1 RU 2358525C1
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- RU
- Russia
- Prior art keywords
- cutting
- red beans
- vegetable oil
- sour cream
- chicken
- Prior art date
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- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 10
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 8
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 8
- 235000012045 salad Nutrition 0.000 title claims description 5
- 238000002360 preparation method Methods 0.000 title claims 2
- 241000287828 Gallus gallus Species 0.000 title description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000013324 preserved food Nutrition 0.000 claims abstract description 10
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 6
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 6
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000005911 diet Nutrition 0.000 abstract description 5
- 235000019621 digestibility Nutrition 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
- 238000009835 boiling Methods 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
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- 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 курицы с красной фасолью", предусматривающий подготовку рецептурных компонентов, варку, резку и обжарку в растительном масле куриного филе, варку, очистку и резку моркови, варку красной фасоли, резку зеленого лука, смешивание перечисленных компонентов со сметаной и поваренной солью и укладку на листья салата с получением готового блюда (Рычкова Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.67-68).A known method of producing a dietary culinary dish "Chicken Salad with Red Beans", which includes preparing the recipe, cooking, cutting and frying in vegetable oil chicken fillet, cooking, peeling and cutting carrots, cooking red beans, cutting green onions, mixing the listed components with sour cream and salt and laying on lettuce leaves to obtain the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M.: Veche, 2005, p. 67-68).
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 с красной фасолью" предусматривает подготовку рецептурных компонентов, резку и обжарку в растительном масле куриного филе, бланширование и резку моркови, резку и замораживание салата и зеленого лука, варку до увеличения массы на 150% красной фасоли, смешивание перечисленных компонентов без доступа кислорода с поваренной солью и аскорбатом кальция, фасовку полученной смеси и сметаны при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food “Chicken Salad with Red Beans” involves preparing the recipe components, cutting and frying chicken fillet in vegetable oil, blanching and cutting carrots, cutting and freezing lettuce and green onions, cooking until the mass is increased by 150 % red beans, mixing the listed components without oxygen with sodium chloride and calcium ascorbate, packing the resulting mixture and sour cream 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. Подготовленное куриное филе нарезают и обжаривают в растительном масле. Подготовленную морковь бланшируют и нарезают. Подготовленные салат и зеленый лук нарезают и подвергают замораживанию, желательно быстрому. Подготовленную красную фасоль варят до увеличения массы на 150%. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью и аскорбатом кальция. Полученную смесь и сметану фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared chicken fillet is cut and fried in vegetable oil. Prepared carrots are blanched and chopped. Prepared lettuce and green onions are chopped and frozen, preferably quickly. Prepared red beans are boiled until mass increase by 150%. The listed components are mixed without oxygen with sodium chloride and calcium ascorbate. The resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме сметаны, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход моркови охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.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. Given in the form of an interval, the consumption of carrots 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.
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 10,6·104 и для контрольного продукта 6,9·104 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 a test product of 10.6 · 10 4 and for a control product of 6.9 · 10 4, 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)
герметизацию и стерилизацию. A method for the production of canned food, which involves the preparation of prescription components, cutting, frying chicken fillet in vegetable oil, blanching and cutting carrots, cutting and freezing lettuce and green onions, cooking to a weight increase of 150% red beans, mixing the listed components without oxygen with sodium chloride and calcium ascorbate, packaging the resulting mixture and sour cream at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007148454/13A RU2358525C1 (en) | 2007-12-27 | 2007-12-27 | "chicken and red beans salad" preserve preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007148454/13A RU2358525C1 (en) | 2007-12-27 | 2007-12-27 | "chicken and red beans salad" preserve preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2358525C1 true RU2358525C1 (en) | 2009-06-20 |
Family
ID=41025661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007148454/13A RU2358525C1 (en) | 2007-12-27 | 2007-12-27 | "chicken and red beans salad" preserve preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2358525C1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766924A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Red bean particle meat floss and preparation method thereof |
| CN103766925A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Walnut particle dried meat floss and preparation method thereof |
| CN103766926A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Red date particle dried meat floss and preparation method thereof |
| RU2522288C1 (en) * | 2013-07-24 | 2014-07-10 | Олег Иванович Квасенков | Method for production of preserves "chicken salad with red beans" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
-
2007
- 2007-12-27 RU RU2007148454/13A patent/RU2358525C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
Non-Patent Citations (2)
| Title |
|---|
| Министерство торговли СССР. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания. - М.: Экономика, 1968, приложение «Расчеты расхода сырья, выхода полуфабрикатов и готовых изделий», с.685-804. Технология консервирования плодов и овощей, контроль качества продукции. - М.: Агропромиздат, 1992, с.85. * |
| РЫЧКОВА Ю.В. Лечебное питание при заболеваниях органов дыхания. - М.: Вече, 2005, с.67-68. * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766924A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Red bean particle meat floss and preparation method thereof |
| CN103766925A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Walnut particle dried meat floss and preparation method thereof |
| CN103766926A (en) * | 2012-10-25 | 2014-05-07 | 吴善同 | Red date particle dried meat floss and preparation method thereof |
| RU2522288C1 (en) * | 2013-07-24 | 2014-07-10 | Олег Иванович Квасенков | Method for production of preserves "chicken salad with red beans" |
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