Method for production of canned goods from chicken and cabbage

FIELD: cannery industry, in particular production of canned goods from meat and vegetables.

SUBSTANCE: chicken and gardenstuff are cut, carrot is blanched and cut. Fresh white cabbage is shredded and frost. Cabbage, carrot, gardenstuff, tomato paste, vegetable oil, red chilly and table salt are blended in oxygen-free atmosphere. Obtained mixture and chicken are pre-packed with chicken bone broth, sealed and sterilized.

EFFECT: target product with increased nutrient value.

 

The invention relates to the production technology masoomeh canned.

A known method for the production of culinary dishes "Chicken with broccoli, providing training recipe components, cutting chicken, carrots, tomatoes and herbs, chopping fresh cabbage, mixing carrots and cabbage, layer-by-layer stacking in a saucepan with the addition of salt to each layer of cabbage, carrot, chicken, cabbage, carrot and tomatoes with butter, fill with water and cooked until tender with the introduction of 10 minutes before it ends, herbs and pepper to obtain the target product (Zubarev N, Russian cuisine): Veche, 2003, p.74).

The technical result of the invention to provide a new canned food that has a high digestibility compared to the same culinary dish.

This result is achieved by a method of production of canned "Chicken with cabbage envisages preparation of recipe components, cutting chicken and greens, blanching and cutting carrots, chopping and freezing of fresh cabbage, mixing without oxygen cabbage, carrots, herbs, tomato paste, vegetable oil, pepper, red chilly and salt, layer-by-layer filling mixture and chicken, followed by pouring the chicken bone broth the next time consumption of the components is now, parts by weight of:

Chicken1931,3
Cabbageof 551.3
Carrots23,4-24
Greens12,5
Tomato paste 30%the 10.1
Vegetable oil30,3
Peppers red hot0,8
Sol12
Chicken bone brothTo the output of the target product 1000,

sealing and sterilisation.

The method is implemented as follows,

Prescription components prepared according to the traditional technology. Prepared chicken and greens cut. Prepared carrots blanched in hot water and cut. Prepared fresh cabbage chopped and subjected to freezing, it is desirable slow. Then without oxygen mix cabbage, carrot, parsley, tomato paste, vegetable oil, red pepper burning and table salt. The resulting mixture and chicken Packed in layers and pour chicken bone broth in the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except the chicken bone broth, is given taking into account norms of waste and losses of each type of raw material. When is the use of tomato paste with a solids content, not coincident with the prescription, consumption recalculated to equivalent solids content. Given in the form of interval consumption of carrots covers the possible change of shelf life of raw materials and is minimum in the second calendar half-year, and the maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters identical culinary dish on the closest analogue, and security comply with the requirements of SanPiN 2.3.2.1078. Guaranteed shelf life of canned defined by the standard procedure was 18 months.

Check digestibility of canned food, obtained by the proposed method, and cooking meals for the closest analogue was carried out by culturing on their samples test organism Tetrachimena pyriformis. Digestibility was assessed by the number of ciliates in 1 cm3product. It was for an experienced product 1,6·105and for the control of product 1,1·105respectively.

Thus, the proposed method allows to get new cans with improved digestibility as compared to similar culinary dish.

Method of production of canned food, providing training recipe components, cutting chicken and greens, blanching and cutting mo the Covey, the chopping and freezing of fresh cabbage, mixing without oxygen cabbage, carrots, herbs, tomato paste, vegetable oil, pepper, red chilly and salt, layer-by-layer filling mixture and chicken, followed by pouring the chicken bone broth the next time the flow of components, parts by weight:

Chicken1931,3
Cabbageof 551.3
Carrots23,4-24
Greens12,5
Tomato paste 30%the 10.1
Vegetable oil30,3
Peppers red hot0,8
Sol12
Chicken bone brothBefore the release of the target
product 1000

sealing and sterilisation.



 

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EFFECT: improved quality, attractive appearance, and good consistency of meat-based food product.

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