RU2311813C1 - Method for manufacturing canned food "chicken with podded green peas" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food due to cutting and roasting in melted butter hen meat, cutting and freezing dill greens, cutting and freezing fresh grains of sugar peas, reducing onions upon a chopper and roasting it in melted butter, roasting wheat flour in melted butter followed by mixing the above-mentioned components at oxygen-free technique with tomato paste, sugar and common salt. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to increase the digestibility of the canned food in question.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method of producing a culinary dish "Chicken with green peas in pods", which includes preparing the recipe components, rubbing onions, cutting chicken, frying it in ghee, adding onions, sugar peas and flour, heat treatment until the peas are softened, adding drinking water, stew for 0.5 hours, the addition of tomato puree, sugar and table salt and heat treatment for 0.5 hours in the oven to obtain the finished dish (Mankevich OI Dishes from poultry. - Mn .: BelEn, 1994, p .135).

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 the production of canned food “Chicken with green peas in pods” involves preparing the recipe components, cutting and frying chicken meat in ghee, cutting and freezing sugar peas, grinding in a top and passing in onion ghee, sautéing in melted butter wheat flour oil, mixing the listed components without oxygen with tomato paste, sugar and table salt, packing the resulting mixture and bone broth at the next component consumption s, parts by weight:

chicken 625 melted butter 21.66 sugar peas 687.5 onion 58.5-59.25 Wheat flour 3.13 tomato paste 30% 1,04 sugar 3.13 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 fried in ghee. Prepared sugar peas are cut and subjected to freezing, preferably slow. Prepared onions are ground in a spinning top and passer in ghee. The prepared wheat flour is sautéed in ghee, the listed components are mixed without oxygen with tomato paste, sugar and table salt. 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 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 test product of 9.6 · 10 ⁴ and for a control product of 6.9 · 10 ^4, respectively.

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

Claims (1)

A method for the production of canned food, which includes preparing recipe components, cutting and frying chicken meat in ghee, cutting and freezing sugar peas, chopping on top and passing onions in ghee, wheat flour passaging in ghee, mixing the listed components without oxygen access with tomato paste 30%, sugar and table salt, packing the resulting mixture and bone broth at the following component consumption, parts by weight: chicken 625 melted butter 21.66 sugar peas 687.5 onion 58.5-59.25 Wheat flour 3.13 tomato paste in converted to 30% 1,04 sugar 3.13 table salt 12 bone broth before the release of the target product 1000, sealing and sterilization.