RU2363277C1 - Production method of canned food "chicken with tofu and vegetables salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: prepared hen's eggs are boiled, peeled and cut. Prepared potatoes and cucumbers are cut and blanched. Pre-processed carrots are blanched and cut. Pre-processed fresh green peas are frozen, preferably - at a slow rate. Prepared chicken fillet and tofu is cut. The ingredients above-mentioned are mixed with culinary salt and calcium ascorbate under oxygen-free conditions. The resultant mixture and mayonnaise are packed at given ratio of components, vacuum-sealed and sterilised which finally yields the target finished product.

EFFECT: pre-cooked food digestibility improvement.

Description

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

A known method of producing a dietary culinary dish "Chicken Salad with Soy Cheese and Vegetables", which involves cooking, peeling and cutting potatoes and carrots, cooking, peeling and chopping part of the eggs, cooking, peeling and rubbing the remaining part of the eggs, cooking and cutting chicken fillet, cutting tofu and cucumbers, mixing chicken, chopped chicken, tofu, potatoes, carrots, cucumbers, canned green peas and table salt, dressing with mayonnaise, stirring and decorating with grated chicken eggs to obtain Started dishes (Sergienko Yu.V. Health food allergies -. M .: Veche, 2005, p.37).

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 food “Chicken salad with tofu and vegetables” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, freezing fresh green pea grain, cutting chicken fillet and tofu, mixing the listed components without oxygen with sodium chloride and calcium ascorbate, packaging the mixture and mayonnaise at the following component consumption, parts by weight:

chicken fillet 178.57 chicken eggs 137.5 tofu 89.29 potatoes 228.57-241.07 cucumbers 145.98 carrot 125.36-128.57 green pea 29.2 salt 12 calcium ascorbate 0.4 mayonnaise 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes and cucumbers are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared chicken fillet and tofu are chopped. The listed components are mixed without oxygen with sodium chloride and calcium ascorbate. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mayonnaise, 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 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.

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. She was 2.2 · 10 ⁵ for the experimental product and 1.9 · 10 ⁵ for the control, 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)

Method for the production of canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, freezing fresh green pea grains, cutting chicken fillet and tofu, mixing the listed components without oxygen access with sodium chloride and calcium ascorbate, packaging the mixture and mayonnaise, sealing and sterilization at the following component consumption, parts by weight:
chicken fillet 178.57 chicken eggs 137.5 tofu 89.29 potatoes 228.57-241.07 cucumbers 145.98 carrot 125.36-128.57 green pea 29.2 salt 12 calcium ascorbate 0.4 mayonnaise before the release of the target product 1000