RU2149569C1 - Method of producing preserved salad - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves preparation of raw materials, cutting of beets and apples, peeling and grinding of horse radish and garlic, roasting, shelling and grinding of cashew, or almond, or filbert; mixing of all components with sugar, salt and filtered off lemon juice; heating of mixture till inactivation of native ferments, its freezing, sublimation drying and packing. EFFECT: reduced losses of biologically active substances; broadened assortment and increased storage life of preserved salads. 4 cl

Description

 The invention relates to a technology for the production of salad, preserved by the method of freeze-drying.

 A known method of producing canned salad, which includes the preparation of cabbage, carrots, beets, garlic, vegetable oil, salt, sugar, celery, acetic acid and red hot pepper, removing cover leaves and pokers, shredding and pickling cabbage, peeling and cutting carrots, peeling, blanching and cutting beets, peeling and crushing garlic, cutting celery, removing testes and crushing red hot pepper, heating plant components to inactivate native enzymes, mixing prescription components ntov, their packing and sterilization by heat (Collection technological instructions for the production of canned, vol.1 - M .: APPP "Konservplodoovosch", 1990, pp 233 -. 253).

 The disadvantages of this method are the high loss of biologically active substances, a short shelf life and the limited scope of catering for the use of the finished product.

 The technical result of the invention is to reduce the loss of biologically active substances, expanding the range and scope of use, increasing the shelf life of canned salads.

 This result is achieved by the fact that in the method for the production of canned salad, which includes preparing beets, garlic, salt and sugar, cleaning and cutting beets, cleaning and crushing garlic, mixing the recipe components, heating the mixture to inactivate the native enzymes and packing, according to the invention, additionally apples, nuts, horseradish and lemon juice are introduced, while before mixing the apples are prepared, the stalk and seed chamber are removed and cut, the nuts are prepared, roasted, peeled and crushed, the horseradish is prepared dissolved, purified and crushed, and before filling the mixture is frozen and freeze-dried.

 This allows you to reduce the loss of biologically active substances, to expand the range and scope of use of canned salads, increasing the shelf life.

In preferred embodiments of the present invention, cashew nuts, or almonds, or hazelnuts are used, and the mixture is prepared in the following weight ratio:
beets - 2235.65 - 2327.85
garlic - 70.43 - 71.86
apples - 86.46 - 88.22
cashew nuts - 550.02 - 616.7
or almonds - 547.13 - 613.56
or hazelnuts - 542.5 - 618.35
salt - 44.12 - 45.02
sugar - 49.76 - 50.77
horseradish - 195.52, - 199.5
lemon juice - 168.1 - 171.53.

 The named composition of salads have the best organoleptic properties.

 The method is implemented as follows.

 The recipe components of the prepared salad are prepared. Beets are calibrated and the fractions obtained are processed by sequential washing in a bubbler and brush washing machines, inspected and blanched with hot steam. Apples inspect and wash. Inspect the garlic and take it apart. Horseradish inspect, soak, wash and re-inspect. The kernels are inspected and passed through a magnetic trap. Salt is sieved, passed through a magnetic trap and calcined. Sugar is sieved and passed through a magnetic trap. Lemon juice is filtered. Prepared beets are cleaned and cut into strips. The prepared apples remove the stalk and seed chamber together with the cup, and then cut into strips. Prepared garlic is peeled and crushed in a spinning top. Prepared horseradish is cleaned and crushed on a top. Prepared cashew kernels are fried and crushed in a spinning top. Prepared almond kernels are poured with boiling water, boiled for 2 - 4 minutes, drained, cooled, peeled, fried and crushed in a spinning top. Prepared hazelnuts are fried, peeled and crushed on top. Next, prepare a prescription mixture with one of the types of nuts. Smaller values from the intervals of the number of mass parts of the components correspond to the compositions that received the best tasting estimates. The highest values of the content of the components are calculated from optimal losses according to the norms in accordance with known methods. The salad thus obtained is heated until the native enzymes are inactivated, frozen, freeze-dried and packaged in a container or packaging suitable for freeze-dried products. The canned food thus obtained has a 4-fold longer shelf life compared to that obtained by the closest analogue, a 3.6-fold lower mass. The loss of all biologically active substances in the lettuce obtained by the proposed method is reduced, in particular, ascorbic acid is almost 10 times. Increasing the shelf life and reducing the mass of canned food obtained by the proposed method allows us to recommend them for use not only in public catering establishments, but also in retail and for feeding organized groups of people in autonomous conditions.

 Thus, the proposed method can reduce the loss of biologically active substances, increase the shelf life, expand the range and scope of use of canned salads.

Claims (2)

 1. Method for the production of canned salad, which includes the preparation of beets, garlic, salt and sugar, cleaning and cutting beets, cleaning and crushing garlic, mixing prescription components, heating the mixture to inactivate native enzymes and packing, characterized in that apples are additionally introduced into the mixture, nuts, horseradish and lemon juice, while before mixing the apples are prepared, the stalk and seed chamber are removed and cut, the nuts are prepared, roasted, peeled and crushed, the horseradish is prepared, peeled and crushed, and the mixture before scoop freeze and freeze-dried. 2. The method according to claim 1, characterized in that they use cashew nuts, and the mixture is prepared in the following ratio of components by weight:
Beetroot - 2235.65 - 2327.85
Garlic - 70.43 - 71.86
Apples - 86.46 - 88.22
Cashew nuts - 550.02 - 616.7
Salt - 44.12 - 45.02
Sugar - 49.76 - 50.77
Horseradish - 195.52 - 199.5
Lemon Juice - 168.1 - 171.53
3. The method according to claim 1, characterized in that they use almonds, and the mixture is prepared in the following ratio of components by weight:
Beetroot - 2235.65 - 2327.85
Garlic - 70.43 - 71.86
Apples - 86.46 - 88.22
Almonds - 547.13 - 613.56
Salt - 44.12 - 45.02
Sugar - 49.76 - 50.77
Horseradish - 195.52 - 199.5
Lemon Juice - 168.1 - 171.53
4. The method according to claim 1, characterized in that hazelnuts are used, and the mixture is prepared in the following ratio of components by weight:
Beetroot - 2235.65 - 2327.85
Garlic - 70.43 - 71.86
Apples - 86.46 - 88.22
Hazelnuts - 542.5 - 618.35
Salt - 44.12 - 45.02
Sugar - 49.76 - 50.77
Horseradish - 195.52 - 199.5
Lemon Juice - 168.1 - 171.53