Method for producing of special canned food "chicken with cabbage"

FIELD: production of meat-and-vegetable canned food for cosmic feeding.

SUBSTANCE: method involves cutting and grinding in grinder chicken; grinding greens in grinder; blanching carrot and grinding in grinder; shredding, freezing and grinding in grinder fresh cabbage; mixing said components with bone soup, tomato paste, melted butter, red hot pepper and edible salt; packing resultant mixture in aluminum tubes; pressurizing and sterilizing.

EFFECT: wider range and increased digestibility of canned food.

 

The invention relates to the production technology masoomeh canned for space power.

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 kitchen. - M.: Veche, 2003, p.74).

The technical result of the invention to provide a new canned food for space power, with improved digestibility as compared to similar culinary dish.

This result is achieved by a method of production of canned "Chicken with broccoli special purpose provides for the preparation of recipe components, cutting, and grinding on top of the chicken, grinding on top of greens, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, mixing the listed components with bone broth, tomato paste, butter, pepper is resnum burning and sodium chloride, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

chicken1931,3
cabbageof 551.3
carrots23,4-24
greens12,5
tomato paste in terms of 30%the 10.1
melted butter30,3
peppers red hot0,8
Solthe 11.6
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 the chicken is cut and milled on the top. Prepared greens shredded on top. Prepared carrots blanched in hot water and crushed on top. Prepared fresh cabbage chopped, subjected to freezing, preferably slow, and crushed on the top. The following components are mixed with bone broth, tomato paste, butter, pepper red hot and salt. The resulting mixture was Packed in aluminum tubes when the above flow components, sealed and sterilized to obtain the target product.

Consumption of all components, except for bone broth, is given taking into account norms of waste and losses of each type of raw material. If using tomato paste with a solids content not matching 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 a maximum in the first.

Obtained according to the described technology preserves on organoleptic and physico-chemical parameters correspond to THE 10.04.18.18.

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 for space power, with improved digestibility as compared to similar culinary dish.

Method of production of canned special purpose, providing training recipe components, cutting, and grinding on the acce chicken, grinding on top of greens, blanching and grinding on top of carrots, chopping, freezing and grinding on top of fresh cabbage, mixing the listed components with bone broth, tomato paste, butter, pepper red hot and sodium chloride, packing the mixture in aluminum tubes the next time the flow of components, parts by weight:

Chicken1931,3
Cabbageof 551.3
Carrots23,4-24
Greens12,5
Tomato paste in conversion
30%the 10.1
Melted butter30,3
Peppers red hot0,8
Solthe 11.6
Chicken bone brothTo the output of the target product 1000

sealing and sterilisation.



 

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