RU2358528C1 - Production method of preserved food "meat balls soup" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed preserve preparation method envisages the following operations. The formulation ingredients are pre-processed according to the traditional technology. Prepared onions are blanched and chopped. Prepared chicken fillet is chopped. Prepared rice is boiled till double increase of weight. Listed components are mixed with chicken eggs and salt to obtain mince. The farce is shaped to produce meat balls. Prepared potatoes are cut and blanched. Prepared carrots are blanched and cut. Pre-processed green dill is exposed to freezing, preferably - at slow rate. The listed ingredients mixed with table salt without oxygen access. Meat balls, prepared mixture and chicken broth are packed, sealed and sterilised to prepare finished product.

EFFECT: invention allows to increase digestibility of culinary dish.

Description

The invention relates to a technology for the production of canned food for diet.

A known method of producing a dietary culinary dish "Soup with meatballs", which includes preparing the recipe components, cutting and chopping onions and chicken fillet in a meat grinder, mixing them with chicken eggs, rice and sodium chloride and molding to produce meatballs, cutting potatoes and carrots, chopping dill greens, bringing the chicken broth to a boil, laying meatballs in it, adding potatoes, carrots and salt, boiling until cooked and adding dill greens to get the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M.: Veche, 2005, p. 33-34).

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

This result is achieved by the fact that the method for the production of canned meat "Soup with meatballs" involves preparing the recipe components, cutting, blanching and chopping onions, chopping the chicken fillet, cooking until the rice mass is doubled, mixing the listed components with chicken eggs and salt to obtain minced meat and its formation to produce meatballs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing dill greens, mixing potato oxygen without access ator, carrot, dill and salt, packing meatballs, and the resulting mixture of chicken broth with the following flow components pbw .:

chicken fillet 300 chicken eggs 77 rice fifteen onion 93.6-94.8 potatoes 256-270 carrot 70,2-72 dill greens fifty salt eighteen chicken bouillon 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 cut, blanched and cutted. Prepared chicken fillet cutter. Prepared rice is boiled until a double increase in mass. The listed components are mixed with chicken eggs and sodium chloride to obtain minced meat. Stuffing is formed with meatballs.

Prepared potatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared dill greens are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride.

Meatballs, the resulting mixture and chicken broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except chicken stock, is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the maximum in the first.

The canned food obtained according to the described technology according to organoleptic and physico-chemical parameters corresponds to GOST 18316-95, and after dilution with drinking water in a 1: 1 ratio it is similar to a culinary dish by the closest analogue.

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 5.8 · 10 ⁴ for the experimental product and 4.9 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cutting, blanching and chopping onions, chopping the chicken fillet, cooking until the rice mass is doubled, mixing the listed ingredients with chicken eggs and sodium salt to produce minced meat and molding it to produce meatballs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing dill, mixing oxygen of potatoes, carrots, dill and table salt, packing meatballs, the resulting mixture and chicken broth, sealing and sterilization at the following component consumption, parts by weight:
chicken fillet 300 chicken eggs 77 rice fifteen onion 93.6-94.8 potatoes 256-270 carrot 70,2-72 dill greens fifty salt eighteen chicken bouillon before the release of the target product 1000