RU2305974C1 - Method for manufacturing canned food "hen po-ispanski" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-plant canned food. The suggested innovation deals with preparing all necessary components: one should chop onions to roast in grease. Sweet pepper should be cut and blanched. One should cut, roast hen meat in grease. Rice should be cooked up to a 2-fold increase of its weight, the grains of fresh green peas should be frozen. The above-mentioned components should be mixed at oxygen-free technique with common salt at the preset ratio of components. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to obtain canned food being of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned meat and vegetable.

A known method of producing a culinary dish "Chicken in Spanish", which includes preparing the recipe components, cutting and frying in chicken ghee, cutting and sautéing onion ghee, boiling rice until cooked, baking and cutting vegetable pepper, mixing chicken, onion , bone broth and table salt and stewing until cooked, sequentially laying rice, stew, vegetable pepper and canned green peas and pouring bone broth to obtain the finished dish (Mankevich O.I. Bl Jude from Poultry - Mn .: BelEn, 1994, p.95-96).

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

This result is achieved by the fact that the method of producing canned food “Chicken in Spanish” involves preparing the recipe components, cutting and frying chicken meat in melted fat, cutting and sautéing onion in melted fat, cutting and blanching vegetable pepper, boiling until the rice mass doubles, freezing fresh grain of green peas, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and bone broth at the following component consumption, wt.h:

chicken 1000 melted fat 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 bone broth 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 cut and fry in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared vegetable pepper is cut and blanched in hot water. Prepared rice is boiled until a double increase in mass. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride. The resulting mixture and bone broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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. The guaranteed shelf life of canned food, determined by the standard method, was 2 years.

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 12.9 · 10 ⁴ for the experimental product and 8.8 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which involves preparing recipe components, cutting, frying chicken meat in melted fat, cutting and sautéing onion melted fat, cutting and blanching vegetable pepper, boiling rice twice as much, freezing fresh green pea grain, mixing the listed ingredients without access oxygen with sodium chloride, packaging the resulting mixture and bone broth, sealing and sterilization, while the consumption of components is, parts by weight: chicken 1000 melted fat 83.33 onion 73.13-74.06 rice 183.33 green pea 136.25 vegetable pepper 253 salt 12 bone broth before the release of the target product 1000