RU2315505C1 - Method for producing of special canned food "chicken ragout" - Google Patents

Abstract

FIELD: production of canned meat-and-plant food for cosmic diet.

SUBSTANCE: method involves preparing receipt components; cutting chicken; frying in melted butter and grinding in grinder; cutting potato and cauliflower and blanching and grinding in grinder; blanching and grinding carrot in grinder; freezing beans and parsley green and grinding in grinder; mixing said components with sour cream, bone soup, tomato paste, edible salt and CO₂-extract of black bitter pepper; using said components in predetermined ratio; packaging resulted mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range of novel canned food for cosmic diet, said canned food having increased digestibility as compared to prior art culinary dish.

Description

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

A known method of producing a culinary dish "Chicken stew", which includes cutting and frying chicken in ghee, cutting potatoes, carrots, green beans and tomatoes, sorting into cauliflower inflorescences, chopping parsley, layer-by-layer laying of chickens and listed vegetables, adding ghee , salt, pepper and drinking water, stewing for 1 hour, adding sour cream and bringing to a boil to obtain the finished dish (Mankevich O.I. Poultry dishes - Mn .: BelEn, 1994, p.137).

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 the production of canned food “Ragout of chickens” for special purposes involves the preparation of recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping potatoes and cauliflower, blanching and chopping carrots, freezing and grinding on a spinning top of green beans and parsley, mixing the listed component with sour cream, bone broth, tomato paste, table salt and CO ₂ -extra m black bitter pepper, packaging the resulting mixture in aluminum tubes at the following component consumption, parts by weight:

chicken 571.43 melted butter 12.36 potatoes 292.57-308.57 carrot 100.29-102.86 cauliflower 212.86 green beans 62.86 parsley 10.71 tomato paste 30% 47.62 sour cream 71.43 salt 12 CO _{2 -} black pepper extract 0.015 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 is cut, fried in ghee and crushed in a spinning top. Prepared potatoes and cauliflower are chopped, blanched and ground in a spinning top. Prepared carrots are blanched and ground in a spinning top. Prepared green beans and greens are subjected to freezing, preferably slow, and crushed in a spinning top. The listed components are mixed with sour cream, bone broth, tomato paste, table salt and CO ₂ -extract of black pepper. The resulting mixture is Packed in aluminum lips 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. 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.

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 9.4 · 10 ⁴ and for a control product of 6.7 · 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 for the production of canned food for special purposes, which includes preparing the recipe components, cutting, frying in ghee and chopping chicken top, cutting, blanching and chopping potatoes and cauliflower, blanching and chopping carrots, freezing and chopping green beans and parsley, mixing the listed components with sour cream, bone broth, tomato paste, salt and CO ₂ -extract of black bitter pepper, packing the resulting mixture in aluminum tubes, their sealing and sterilization, while the consumption of components is parts by weight: chicken 571.43 melted butter 12.86 potatoes 292.57-308.57 carrot 100.29-102.86 cauliflower 212.86 green beans 62.86 parsley 10.71 tomato paste 30% 47.62 sour cream 71.43 salt 12 CO ₂ black pepper extract bitter 0.015 bone broth before the release of the target product 1000