RU2315503C1 - Method for manufacturing canned food "poultry chakhokhbili" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing meat-vegetable canned food due to cutting and roasting poultry meat in melted butter; cutting and frying onions in melted butter; cutting and freezing the greens, frying wheat flour. The above-mentioned components should be mixed at oxygen-free technique with tomato paste, sugar, common salt, acetic acid, hot black pepper, clove, cinnamon and laurel leaf. The mixture obtained and bone broth should be packed followed by sealing and sterilization. The innovation enables to manufacture 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 "Chakhokhbili from poultry", involving the preparation of recipe components, cutting and sautéing in margarine with the addition of vinegar and onion sugar, cutting greens, sautéing tomato paste, chopping, sprinkling with salt and roasting the bird in margarine, adding to it drinking water and parts of tomato paste, stewing for 40 minutes, adding wheat flour, the remaining part of tomato paste, onions, salt, pepper, cinnamon, cloves and bay leaf, stewing until goth vnosti and adding greens to obtain finished dishes (Mankevich OI, Poultry - Mn .: BelEn, 1994, s.279).

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 of producing canned food “Chakhokhbili from poultry” involves preparing the recipe components, cutting and frying poultry meat in ghee, cutting and sautéing onion ghee, cutting and freezing greens, sautéing wheat flour, mixing the listed components without access of oxygen with tomato paste, acetic acid, sugar, sodium chloride, bitter black pepper, cinnamon, cloves and bay leaf, packing the resulting mixture and bone broth the next For components, parts by weight .:

bird 598.36-937.34 melted butter 80 onion 468-474 greenery fifty Wheat flour 13.33 tomato paste 30% 96.67 acetic acid 80% 0.8 sugar twenty salt 12 black bitter pepper 0.3 cinnamon 0.02 clove 0.02 Bay leaf 0.04 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 poultry meat is cut and fried in ghee. Prepared onions are chopped and sautéed in ghee. Prepared greens are cut and subjected to freezing, preferably fast. Prepared wheat flour passer. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper, cinnamon, cloves and bay leaf. 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. The minimum consumption of poultry corresponds to the use of category I turkey, and the maximum corresponds to the use of chickens. The consumption of other poultry species occupies an intermediate position and is determined taking into account the norms of waste and losses per estimated tab of 218.4 kg per 1 ton of the target product. 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. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 11.9 · 10 ⁴ for the experimental product and 8.3 · 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 poultry, which includes preparing recipe components, cutting and frying poultry meat ghee, cutting and sautéing onion ghee, cutting and freezing greens, sautéing wheat flour, mixing the listed components without oxygen with tomato paste, acetic acid , sugar, salt, bitter black pepper, cinnamon, cloves and bay leaf, packaging the resulting mixture and bone broth in the following ratio, wt.h .: bird 598.36-937.34 melted butter 80 onion 468-474 greenery fifty Wheat flour 13.33 tomato paste 30% 96.67 acetic acid 80% 0.8 sugar twenty salt 12 black bitter pepper 0.3 cinnamon 0.02 clove 0.02 Bay leaf 0.04 bone broth before the release of the target product 1000, sealing and sterilization.