RU2521982C1 - Method for production of preserves "chicken with lemons and black olives" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, cutting and sauteing in vegetable oil bulb onions, ginger roots blanching and straining, cutting and blanching lemons and black olives cutting and freezing cilantro, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components mixing with honey, salt, cinnamon, turmeric and black hot pepper, cutting and frying in vegetable oil of chicken meat, chicken meat, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

Description

The invention relates to the production technology of canned second lunch dishes.

A known method for the production of canned food "Chicken with lemons and olives", which includes preparing the recipe components, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching lemons and olives, cutting and freezing cilantro greens, mixing the listed components with honey , salt, cinnamon, turmeric and bitter black pepper, cutting and frying chicken meat in vegetable oil, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization (RU 2311827 C1, 2007).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method for the production of canned food “Chicken with lemons and olives”, which involves preparing the recipe components, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching lemons and olives, cutting and freezing cilantro greens , mixing the listed components with honey, salt, cinnamon, turmeric and bitter black pepper, cutting and frying chicken meat in vegetable oil, packing chicken meat, the resulting mixture and bone broth, sealing Yu and sterilization, according to the invention in the composition of the mixture is additionally used ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

chicken 1071,4 vegetable oil 21,4 onion 66.9-67.7 ginger root 44.5-45.2 lemons 98.6 black olives 64.3 green cilantro 53.6 pumpkin seed meal 10 honey 10.7 salt 12 cinnamon 1.79 turmeric 1.79 black pepper 0.3 bone broth before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are chopped and sautéed in vegetable oil.

The prepared ginger root is blanched and wiped.

Prepared lemons and olives are cut and blanched in hot water.

Prepared cilantro greens are cut and frozen.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), pour bone broth in a ratio by weight of about 1: 5 and incubated for swelling.

The listed components in a prescription ratio are mixed with honey, salt and ground cinnamon, turmeric and bitter black pepper.

Prepared chicken is cut and fried in vegetable oil.

Chicken, the resulting mixture and bone broth are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

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.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 8, containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product fell completely out of the can, but the product by the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned chicken with lemons and olives, which involves preparing the recipe, cutting and sautéing onion in vegetable oil, blanching and rubbing ginger root, cutting and blanching lemons and olives, cutting and freezing cilantro greens, mixing the listed components with honey, salt, cinnamon, turmeric and bitter black pepper, cutting and frying chicken meat in vegetable oil, packing chicken meat, the resulting mixture and bone broth, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which before mixing is poured with bone broth and kept for swelling, and the components are used in the following ratio of costs, parts by weight:
chicken 1071,4 vegetable oil 21,4 onion 66.9-67.7 ginger root 44.5-45.2 lemons 98.6 black olives 64.3 green cilantro 53.6 pumpkin seed meal 10 honey 10.7 salt 12 cinnamon 1.79 turmeric 1.79 black pepper 0.3 bone broth before the release of the target product 1000