RU2306738C1 - Method for production of canned goods from chicken and vegetables - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from meat and vegetables.

SUBSTANCE: claimed method includes chicken meat cutting, breading in wheat flour and roasting in melt fat; onion cutting and roasting in melt fat; cauliflower, leek, and white root cutting and blanching; carrot blanching and cutting; asparagus, green kidney bean, Hungary turnip, and gardenstuff freezing and cutting; fresh green pea freezing. Abovementioned components are blended in oxygen-free atmosphere with table salt. Obtained mixture is pre-packed with bone broth pre-packed in specific component ratio, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

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

A known method of obtaining a culinary dish "Chicken stewed with vegetables", which includes preparing the recipe components, cutting and sautéing onion in melted butter, cutting carrots, cauliflower, asparagus, white roots, leek, green beans and kohlrabi, chopping greens, chopping , sprinkle with salt, aged for 1 hour, breading in flour and frying in chicken melted butter, adding onions and drinking water, stewing over low heat until half cooked, adding canned green peas, carrots and, cauliflower, asparagus, white roots, leek, green beans, kohlrabi and butter, simmer, add salt, bring to a boil and sprinkle with greens to get the finished dish (Mankevich O.I. Poultry dishes - Mn .: BelEn, 1994, p.119-120).

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 obtaining canned food “Chicken stewed with vegetables” involves preparing the recipe components, cutting, breading in wheat flour and frying chicken meat in melted fat, cutting and sautéing onion in melted fat, cutting and blanching cauliflower, onion leek and white roots, blanching and cutting carrots, cutting and freezing asparagus, green beans, kohlrabi and greens, freezing fresh grain of green peas, mixing these components without oxygen table salt, packaging the resulting mixture and bone broth at the following component consumption, parts by weight:

chicken 1000 melted fat 70 onion 187.2-189.6 carrot 52-53.33 green pea 48.44 cauliflower 66.22 asparagus 48.89 white roots 110.67-112.44 leek 52-52.67 green beans 48.44 kohlrabi 54.44 greenery 18.75 Wheat flour thirty 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. The prepared chicken is chopped, breaded in wheat flour and fried in melted fat. Prepared onions are chopped and sautéed in melted fat. Prepared cauliflower, leeks and white roots are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared asparagus, green beans, kohlrabi and greens are cut and subjected to freezing, preferably slow. 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. 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 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 11.9 · 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)

A method of producing canned food, which includes preparing the recipe components, cutting, breading in wheat flour and frying in melted chicken meat, cutting and sautéing onion in melted fat, cutting and blanching cauliflower, leek and white roots, blanching and cutting carrots, cutting and freezing asparagus, green beans, kohlrabi and greens, freezing fresh green pea grains, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and bone broth and, sealing and sterilization, the components of the flow rate, in parts by weight .: chicken 1000 melted fat 70 onion 187.2-189.6 carrot 52-53.33 green pea 48.44 cauliflower 66.22 asparagus 48.89 white roots 110.67-112.44 leek 52-52.67 green beans 48.44 kohlrabi 54.44 greenery 18.75 Wheat flour thirty salt 12 bone broth before the release of the target product 1000.