RU2313985C1 - Method for manufacturing canned food "hen fricassee with meadow mushrooms" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing meat-vegetable canned food due to preparing the recipe components, cutting and roasting meadow mushrooms in melted butter, cutting and blanching onions. The kernels of walnuts, garlic, tamarinds, chili, lemons, horse radish and white culinary roots should be blanched and grated. Wheat flour should be fried in melted butter, sardinellas should be grated, fresh grains of green peas should be frozen. The above-mentioned components should be mixed at oxygen-free technique with egg powder, milk, citric juice, dessert white wine, tomato paste, acetic acid, starch, sugar, common salt, clove, hot black pepper, laurel leaf, karri, Jamaica pepper, ginger, nutmeg and tarragon. Hen meat should be cut to pack it together with the mixture obtained and bone broth with subsequent sealing and sterilization. The innovation enables to manufacture new 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 vegetables.

A known method of producing a culinary dish "Chicken fricassee with mushrooms", which includes preparing the recipe components, chopping onions, cutting and stewing champignons in butter, defrosting and frying green peas, defrosting and pouring chicken with drinking water, adding onions, table salt to it , cloves and bay leaves, simmering over low heat for 35 minutes, separating chicken from the broth, cutting and removing the skin, mixing and whipping powder concentrate of light sauce, starch, milk ka, yolks of chicken eggs and vorvestersky sauce, adding broth to champignons, cooking for 2 minutes, adding whipped mixture, bringing to a boil and adding lemon juice, green peas and chicken to get the finished dish (Burda. Tasty, simple, appetizing - M .: Vneshsigma, 1994, p.234).

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 chicken fricassee with champignons involves preparing the recipe components, cutting and frying champignons in ghee, cutting and blanching onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing fresh green pea grains, mixing the listed components without oxygen with egg powder, milk, lemon juice, dessert white wine, tomato paste, acetic acid, starch, sugar, table salt, cloves, bitter black pepper, bay leaf, curry, allspice, ginger, nutmeg and tarragon, cutting chicken, packing chicken, and the mixture bone broth at the following consumption of components, parts by weight:

chicken 1000 melted butter fifteen champignons 150 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 acetic acid 80% 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 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 champignons are cut and fried in ghee. Prepared onions are cut and blanched in hot water. Prepared walnut kernels, garlic, tamarind, chili, lemons, horseradish and white roots are blanched and wiped. Prepared wheat flour is sautéed in ghee. The prepared sardinella is wiped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with egg powder, milk, lemon juice, dessert white wine, tomato paste, acetic acid, starch, sugar, table salt, cloves, bitter pepper, bay leaves, curry, allspice, ginger, nutmeg and tarragon.

Prepared chicken cut.

Chicken, 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 solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. For components of plant origin, the costs presented 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 2.3.2.1078-01. 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 was 12.2 · 10 ⁴ for the experimental product and 7.2 · 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 for the production of canned food, which involves preparing the recipe components, cutting and frying champignons in ghee, cutting and blanching onions, blanching and rubbing the kernels of walnuts, garlic, tamarinds, chili, lemons, horseradish and white roots, straining wheat flour in ghee, rubbing sardinella, freezing fresh grain of green peas, mixing the listed components without oxygen with egg powder, milk, lemon juice, dessert white wine, tomato paste, vinegar to with acid, starch, sugar, table salt, cloves, bitter pepper, bay leaf, curry, allspice, ginger, nutmeg and tarragon, cutting chicken, packing chicken, the resulting mixture and bone broth, sealing and sterilization, while consuming components is, parts by weight: chicken 1000 melted butter fifteen champignons 15-0 onion 187.2-189.6 walnuts 0,098 garlic 0.026-0.027 tamarind 0.285 Chile 0.011 lemons 0,053 horseradish 0.012-0.013 white roots 2,292-2,532 green pea 159 Wheat flour 2,5 sardinella 0,048 egg powder 2 milk 125 lemon juice twenty dessert white wine 0.19 tomato paste 30% 0.238 acetic acid 80% 0,072 starch fifteen sugar 0.06 salt 12 clove 0.2 black bitter pepper 0.102 Bay leaf 0,101 curry 0,025 allspice 0.001 ginger 0.001 nutmeg 0.001 tarragon 0.002 bone broth before the release of the target product 1000