RU2311824C1 - Method for manufacturing canned food "hen stewed with rice and vegetables" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food. The suggested innovation deals with preparing the recipe components: one should freeze and reduce the greens and green peas upon a roller. Rice should be roasted in melted butter and reduced upon roller. Carrots, onions, celery root should be cut, roasted in melted butter and reduced upon a roller. One should cut and reduce hen meat upon a roller. The above-mentioned components should be mixed with common salt, bone broth and CO₂-extracts of hot black pepper and laurel leaf. The mixture obtained should be packed into aluminum tubes followed by sealing and sterilization. The innovation enables to obtain new meat-vegetable 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 for space nutrition.

A known method of obtaining a culinary dish "Chicken stew with rice and vegetables", which includes chopping onions, cutting carrots and celery root, mixing the listed ingredients with rice, sautéing in butter, cutting and cooking chicken, chopping herbs, adding broth to the sautéed mixture, stew for 15-20 minutes, add chicken, canned green peas, table salt, pepper and bay leaf, stew for 5-10 minutes and add herbs to get the finished dish (Mankevich O.I. Poultry dishes. - N .: BelEn, 1994, p.110).

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

This result is achieved by the fact that the method for producing canned food “Chicken stew with rice and vegetables” for special purposes involves the preparation of recipe components, cutting and chopping chicken top, cutting, sautéing in melted butter and chopping onion, celery and carrot root, passer in melted butter and milling on rice gyroscope, freezing and grinding gyroscope on the green and fresh grain green peas, mixing these components with the bone broth, and table salt CO ₂ -ekst Acts of black pepper and leafs, packing the resulting mixture into aluminum tubes with the following flow components pbw .:

chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 Bitter black pepper CO ₂ extract 0.015 CO ₂ extract leafs 0.004 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 chopped on top. Prepared onions, celery root and carrots are chopped, sautéed in ghee and chopped in a spinning top. Prepared rice is sautéed in melted butter and ground in a spinning top. Prepared greens and fresh grain of green peas are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with bone broth, sodium chloride and CO ₂ extracts of black pepper and bay leaf. The resulting mixture is Packed in aluminum tubes 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to TU 10.04.18.18.

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 13.4 · 10 ⁴ and for a control product of 9.9 · 10 ^4, respectively.

Thus, the proposed method allows to obtain new canned food for space nutrition, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method of producing canned chicken stew with rice and vegetables for special purposes, which includes preparing the recipe components, cutting and chopping chicken top, cutting, sautéing in melted butter and chopping onion, onion, celery and carrot root, sautéing in melted butter and chopping a top of rice, freezing and chopping greens and fresh green pea grains on a top, mixing the above components with bone broth, sodium chloride and CO ₂ extracts of black pepper and bay leaf, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight: chicken 1192.18 melted butter 25 rice 138.89 onion 104-105.33 celery root 69.17-70.28 carrot 39-40 green pea 152.78 greenery 12.5 salt 12 CO _{2 -} black pepper extract 0.015 CO ₂ bay leaf extract 0.004 bone broth before the release of the target product 1000, sealing and sterilization.