RU2358550C1 - Method for producing tinned food "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of manufacturing canned snacks. Preserved food is made by potatoes, cucumbers, tomatoes and cauliflower cutting and blanching, carrots blanching and cutting, garlic blanching and straining, herbs cutting and freezing, fish fillet cutting, fresh green peas freezing, mixing of listed components with tomato paste, acetic acid, sugar, table salt, calcium acetate, hot black pepper, allspice, clove, cinnamon and nutmeg under oxygen-free conditions, packing the obtained mixture and mayonnaise, sealing and sterilisation.

EFFECT: preserves possess better digestibility comparing to similar dishes.

Description

The invention relates to a technology for the production of canned snacks.

A known method of producing a culinary dish "Fish Salad", involving cooking and cutting fish, potatoes, carrots and cauliflower, cutting cucumbers and tomatoes, mixing the listed components with canned green peas, mayonnaise and spicy tomato sauce, laying in a salad bowl and decorating with greens to obtain ready meals (Reasonable I. Recipes for dinner. - M.: Geya iterum, 2000, p. 76-77).

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 canned fish salad production method involves preparing recipe components, cutting and blanching potatoes, cucumbers, tomatoes and cauliflower, blanching and cutting carrots, blanching and rubbing garlic, cutting and freezing greens, cutting fish fillet, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, red pepper nd, clove, cinnamon and nutmeg, packing the resulting mixture and mayonnaise with the following flow components pbw .:

fish fillet 200 potatoes 256-270 cucumbers 109 tomatoes 112.6 cauliflower 149 green pea 136.25 carrot 70,2-72 garlic 0.006 greenery 4.38 tomato paste 30% 6.92 acetic acid 80% 0.04 sugar 2.07 salt 12 calcium acetate 0.6 black pepper 0.004 allspice 0.01 clove 0.018 cinnamon 0.018 nutmeg 0.005 mayonnaise 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 potatoes, cucumbers, tomatoes and cauliflower are cut and blanched in hot water. Prepared carrots are blanched and chopped. The prepared garlic is blanched in and rubbed. Prepared greens are cut and subjected to freezing, preferably fast. Prepared fish fillet cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cloves, cinnamon and nutmeg. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 6 months.

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 amounted to a test product of 11.7 · 10 ⁴ and for the control product of 6.9 · 10 ⁴ 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 food, which involves the preparation of prescription components, cutting and blanching potatoes, cucumbers, tomatoes and cauliflower, blanching and cutting carrots, blanching and rubbing garlic, cutting and freezing greens, cutting fish fillet, freezing fresh green pea grain, mixing the listed components without oxygen access with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cloves, cinnamon and nutmeg, faso ku resulting mixture and mayonnaise with the following flow components pbw .:
fish fillet 200 potatoes 256-270 cucumbers 109 tomatoes 112.6 cauliflower 149 green pea 136.25 carrot 70,2-72 garlic 0.006 greenery 4.38 tomato paste 30% 6.92 acetic acid 80% 0.04 sugar 2.07 salt 12 calcium acetate 0.6 black pepper 0.004 allspice 0.01 clove 0.018 cinnamon 0.018 nutmeg 0.005 mayonnaise before the release of the target product 1000,
sealing and sterilization.