RU2576133C1 - Method of making canned food "vegetable stew with chicken" - Google Patents
Method of making canned food "vegetable stew with chicken" Download PDFInfo
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- RU2576133C1 RU2576133C1 RU2014153747/13A RU2014153747A RU2576133C1 RU 2576133 C1 RU2576133 C1 RU 2576133C1 RU 2014153747/13 A RU2014153747/13 A RU 2014153747/13A RU 2014153747 A RU2014153747 A RU 2014153747A RU 2576133 C1 RU2576133 C1 RU 2576133C1
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- Prior art keywords
- cutting
- chicken
- blanching
- canned
- components
- Prior art date
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000013547 stew Nutrition 0.000 title claims description 4
- 235000013324 preserved food Nutrition 0.000 title description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 240000007124 Brassica oleracea Species 0.000 claims description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 7
- 240000004713 Pisum sativum Species 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 244000128884 Zier Kohl Species 0.000 abstract description 2
- 244000013123 dwarf bean Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных вторых обеденных блюд.The invention relates to the production technology of canned second lunch dishes.
Известен способ производства консервов “Овощное рагу с курицей”, предусматривающий подготовку рецептурных компонентов, резку и обжаривание в растительном масле куриного филе, резку и бланширование картофеля и свежих грибов, бланширование и резку моркови, шинковку и замораживание свежей белокочанной капусты, смешивание перечисленных компонентов с консервированным зеленым горошком, проращенными бобами, лимонным соком, соевым соусом, солью и перцем черным горьким, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию (RU 2302165 С1, 2007).A known method for the production of canned food “Vegetable stew with chicken”, which includes preparing the recipe components, cutting and frying chicken oil in vegetable oil, cutting and blanching potatoes and fresh mushrooms, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned green peas, sprouted beans, lemon juice, soy sauce, salt and black bitter pepper, packaging of the mixture and bone broth, sealing and sterilization yu (RU 2302165 C1, 2007).
Техническим результатом изобретения является получение новых консервов с использованием нетрадиционного растительного сырья.The technical result of the invention is the production of new canned food using non-traditional plant materials.
Этот результат достигается тем, что в способе производства консервов “Овощное рагу с курицей”, предусматривающем подготовку рецептурных компонентов, резку и обжаривание в растительном масле куриного филе, резку и бланширование картофеля и свежих грибов, бланширование и резку моркови, шинковку и замораживание свежей капусты, смешивание перечисленных компонентов с консервированным зеленым горошком, проращенными бобами, лимонным соком, соевым соусом, солью и перцем черным горьким, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию, согласно изобретению используют декоративную капусту, а компоненты используют при следующем соотношении расходов, мас.ч.:This result is achieved by the fact that in the method for the production of canned food “Vegetable stew with chicken”, which involves preparing the recipe components, cutting and frying chicken oil in vegetable oil, cutting and blanching potatoes and fresh mushrooms, blanching and cutting carrots, shredding and freezing fresh cabbage, mixing the listed components with canned green peas, sprouted beans, lemon juice, soy sauce, salt and black pepper, packaging the resulting mixture and bone broth, sealing ju and sterilization, according to the invention use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии.Prescription components are prepared according to traditional technology.
Подготовленное куриное филе нарезают и обжаривают в растительном масле.Prepared chicken fillet is cut and fried in vegetable oil.
Подготовленные картофель и свежие грибы нарезают и бланшируют.Prepared potatoes and fresh mushrooms are cut and blanched in hot water.
Подготовленную морковь бланшируют и нарезают.Prepared carrots are blanched and chopped.
Подготовленную свежую декоративную капусту шинкуют и замораживают.Prepared fresh ornamental cabbage is chopped and frozen.
Перечисленные компоненты в рецептурном соотношении смешивают с консервированным зеленым горошком, проращенными бобами, лимонным соком, соевым соусом, солью и молотым перцем черным горьким.The listed components in the recipe ratio are mixed with canned green peas, sprouted beans, lemon juice, soy sauce, salt and ground black pepper.
Полученную смесь и костный бульон расфасовывают в рецептурном соотношении, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.
Расходы компонентов приведены с учетом норм отходов и потерь соответствующих видов сырья. Приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья.Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.
Полученные по описанной технологии консервы по органолептическим свойствам сходны с продуктом по наиболее близкому аналогу.The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.
Таким образом, предлагаемый способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014153747/13A RU2576133C1 (en) | 2014-12-30 | 2014-12-30 | Method of making canned food "vegetable stew with chicken" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014153747/13A RU2576133C1 (en) | 2014-12-30 | 2014-12-30 | Method of making canned food "vegetable stew with chicken" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2576133C1 true RU2576133C1 (en) | 2016-02-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014153747/13A RU2576133C1 (en) | 2014-12-30 | 2014-12-30 | Method of making canned food "vegetable stew with chicken" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2576133C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2777425A1 (en) * | 1998-04-17 | 1999-10-22 | Corinne Micropoulos | Cookery recipe entitled Ragout de Huit Legumes |
| RU2302165C1 (en) * | 2006-01-11 | 2007-07-10 | Олег Иванович Квасенков | Method for production of canned goods from chicken and vegetables |
-
2014
- 2014-12-30 RU RU2014153747/13A patent/RU2576133C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2777425A1 (en) * | 1998-04-17 | 1999-10-22 | Corinne Micropoulos | Cookery recipe entitled Ragout de Huit Legumes |
| RU2302165C1 (en) * | 2006-01-11 | 2007-07-10 | Олег Иванович Квасенков | Method for production of canned goods from chicken and vegetables |
Non-Patent Citations (1)
| Title |
|---|
| БРЕМ А. "Жизнь растений. Новейшая ботаническая энциклопедия", М., ЭКСМО, 2007, стр.376-379. * |
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