RU2305978C1 - Method for manufacturing canned food "hen ragout" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food. It is necessary to prepare all the formula components, cut hen meat and roast it in grease, leek and white culinary roots should be cut and blanched, carrots should be blanched and cut, parsley greens should be cut and frozen, fresh grains of green peas should be frozen, wheat flour should be roasted in grease. The components mentioned should be mixed at oxygen-free technique with sour cream, dry white wine, common salt, hot black pepper and laurel leaf at the preset expenditure of components. The mixture obtained and bone broth should be packed, sealed and sterilized. The innovation provides the manufacturing of canned food being of increased digestibility against the known dish.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of obtaining a culinary dish "Chicken stew", which includes cutting carrots, leeks, white roots and parsley, sautéing flour in melted fat, cutting and frying chicken in melted fat, adding carrots, leeks, white roots to it , broth, white wine, salt, pepper and bay leaf, stewed until cooked, added 10 minutes before the end of the stewing of canned green peas, added 5-6 minutes before the end of the stewing of flour, adding sour cream and sprinkling with parsley to obtain Started dishes (Mankiewicz OI Poultry -. Mn .: BelEn 1994, s.112-113).

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 for producing canned chicken stew preserves the recipe, cutting and frying chicken meat in melted fat, cutting and blanching leeks and white roots, blanching and cutting carrots, cutting and freezing parsley, freezing fresh green pea grains, straining wheat flour in melted fat, mixing the listed components without oxygen access with sour cream, dry white wine, table salt, bitter black pepper and bay leaf, fas the obtained mixture, and the next bone broth flow components pbw .:

chicken 1030.04 melted fat 12 carrot 112.32-115.2 leek 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 black pepper 0.3 Bay leaf 0.04 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 leeks and white roots are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared wheat flour is sautéed in melted fat. The listed components are mixed without oxygen with sour cream, dry white wine, salt, black pepper and bay leaf. 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. 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. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

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

Claims (1)

A method of producing canned food, which includes preparing the recipe components, cutting and frying chicken meat in melted fat, cutting and blanching leeks and white roots, blanching and cutting carrots, cutting and freezing parsley, freezing fresh green pea grains, sautéing wheat flour in melted butter , mixing the listed components without oxygen with sour cream, dry white wine, salt, black pepper and bay leaf, packing the resulting mixture and bone broth, sealing tion and sterilization, while the consumption of components is, parts by weight: chicken 1030.04 melted fat 12 carrot 112.32-115.2 leek 37.44-37.92 white roots 49.8-50.6 green pea 110 parsley fifteen Wheat flour 7.5 sour cream fifty dry white wine 12 salt 12 black pepper 0.3 Bay leaf 0.04 bone broth before the release of the target product 1000