RU2186502C2 - Salad - Google Patents

Abstract

FIELD: food industry, particularly, cooked dishes prepared from vegetable components and seafoods. SUBSTANCE: salad contains carrot, squids, salt, sugar, 70-% vinegar, garlic, red pepper, black pepper, vegetable oil, sodium glutamate, coriander and jinjili oil in preset ratio of components. The ratio of sugar, 70-% vinegar, salt, and sodium glutamate is within (1.53-2.22): (0.17-0.25):(1.36-1.97) :(0.34-0.49). EFFECT: increased storage life of salad without additional introduction of conserving agents; improved tastiness of salad. 4 tbl, 3 ex

Description

 The invention relates to culinary dishes prepared from vegetable components with seafood, and can be used in the food industry.

 Apparently, there is no need to talk about the importance of carrots in human nutrition. Carrots, like other root vegetables, such as red beets, radishes, radishes, kohlrabi, etc., contain pectin substances that reduce the intensity of putrefactive fermentation processes in the stomach, absorb harmful substances and contribute to their rapid excretion from the body. Pectin substances promote the release of cholesterol from the body and increase bile secretion. Carrots are a good source of potassium salts. The mineral salts that make up carrots have a beneficial effect on proper metabolism and contribute to better digestion and absorption of other nutrients. It is well known that carrots are very rich in carotene. It is recommended for constipation, diseases of the liver, kidneys and cardiovascular system. Fiber contained in carrots is not absorbed by the body, but contributes to a more proper release of the stomach, and this leads to the body releasing excess cholesterol and harmful substances that are formed in the stomach during digestion.

 The importance of seafood in human nutrition, such as squid, is also well known. The edible parts of the squid are the trunk, head and tentacles. Squid carcasses may contain up to 20% protein and 15% fat. Easily extractable nitrogenous substances - bases, free amino acids and peptides, acid amides, derivatives of guanidine, imidazole and purine - are found in the cell plasma and intercellular fluid of muscles. They give a specific smell and taste, increase the secretion of digestive juice in humans when consumed. (Andrusenko P.I. Technology of fish products. Moscow, 1989, p. 11).

 Vitamin C 2–2.1 mg%, thiamine up to 45 mg%, riboflavin 46 mg per 100 g were found in squid body tissues. Squid body tissues are a complete protein food product (80-90% of the nitrogen contained belongs to high-grade proteins). Compared to fish meat protein, squid tissues contain less cystine and alanine nitrogen, on the contrary, the content of arginine and melanin nitrogen is slightly increased, hypoxanthine and leucine, common for fish meat proteins, are not found in squid muscles, the content of other extractive nitrogenous substances (arginine, betaine, tuarin, inosinic acid, creatine, creatinine, carnosine), which are present in squid tissues and contribute to the release of digestive juices in humans. (I.V. Kizevetter. Fishing and processing of commercial invertebrates of the Far Eastern seas. Vladivostok, 1962, p. 194).

 Squid has not parallel, but mutually overlapping arrangement of muscle fibers, which gives the structure of its muscle tissue special elasticity and increased porosity. In connection with the structure of muscle tissue, a peculiarity of the heat treatment of squid arises - its short duration. Depending on the size of the carcass, cooking lasts from 3-5 minutes (for small squid) to 7-10 minutes (for large). Long cooking makes the meat of the product tough and tasteless, and the weight loss of the product is unreasonably high.

 In cooking, various spices, spices and seasonings are widely used. Spices, introduced into prepared foods in moderation, give it a pleasant taste and piquant aroma, increase appetite and, as a result, better absorption of food. In addition, some spices - parsley, dill, black pepper, horseradish, cinnamon, caraway seeds, etc., enrich the food with vitamins and mineral salts.

 Seasonings - mustard, vinegar, hot red pepper and others - almost do not have nutritional value, but cause irritation of the mucous membrane of the stomach and intestines, liver and kidneys, and exciters.

 Spices are used to improve or emphasize the taste of dishes. However, their excessive use can lead to disruption of the gastrointestinal tract, therefore, their correct dosage is very important.

 Salt is a food preservative, while unsalted foods are tasteless, and salted ones become inedible.

 Red pepper gives a pungent taste to dishes. Hot peppers have a burning taste, which depends on the content of capsaicin in it. Its degree of causticity is such that one drop of an alkaline-aqueous solution containing only 1/200 mg capsaicin is enough to cause a strong and prolonged burning sensation in the tongue. Black pepper is mildly hot and has a pleasant aroma.

Garlic is a widespread spicy greens and spicy seasoning. It is added to many dishes during pickling and pickling vegetables, gives them a good taste and protects against mold. There are significant concentrations of nicotinic acid and vitamin B ₆ in the heads of garlic. The green parts are rich in vitamin C. Garlic contains iodine, which is necessary for patients with atherosclerosis. The main advantage of garlic is that the phytoncides secreted by it interfere with the development of putrefactive processes in the intestine, destroy the fungal flora, and prevent diseases of the oral cavity.

 Sesame oil gives dishes a special taste and aroma.

 Coriander is a spicy herb called cilantro. In cooking, it goes well with red pepper, in cooking it accompanies it. The coriander seeds are ground before use in food.

 Table vinegar gives vegetables dishes a sour, refreshing taste. When added to meat and fish dishes, unpleasant side odors and tastes are removed. Table vinegar has bactericidal properties and, as a rule, all harmful microbes are either isolated or destroyed.

 Monosodium glutamate enhances the taste effect of the finished product. A strict dosage is necessary, since an overdose of it can make the dish inedible.

 Well-prepared carrot and squid dishes are not only a nutritious product, but can also help maintain good health.

 Famous squid dishes with the addition of herbal ingredients with spices. (Traditional Korean cuisine. Almaty, 1994, p.176-179).

 A well-known carrot salad with squid, which includes, in addition to the main ingredients, salt, pepper, garlic, vinegar, an additive from sesame seeds and glutamate (Kim Chun Gen. Recipes of Korean cuisine. - Without imprint). However, this salad is for home cooking without specific prescription parameters - all the ingredients are put “to taste”. It cannot be an object of food industrial production without additional technological elaboration.

 The closest analogue is a salad containing carrots, salt, sugar, vinegar, garlic, red pepper, black pepper, vegetable oil, monosodium glutamate. coriander, sesame oil (Korean salads. 04/13/1998. Found on the Internet [10/16/20001: http: //www.cook.dr.ua/r 306 / 15.Shtml>) (1).

 The problem to which the invention is directed, is to increase the shelf life of the salad without the addition of preservatives, as well as to improve the taste of the salad.

To solve this problem, a salad containing carrots, salt, sugar, vinegar, garlic, red pepper, black pepper, vegetable oil, monosodium glutamate, coriander, sesame oil, additionally contains squid, while the ratio of sugar, vinegar is 70%, salt , monosodium glutamate is selected in the range (1.53-2.22): (0.17-0.25): (1.36-1-97) :( 0.34-0.49), with all the ingredients taken in the following ratio, wt.%:
Carrots - 65.41-74.48
Squid - 17.88-23.55
Salt - 1.36-1.97
Sugar - 1.53-2.22
Vinegar 70% - 0.17-0.25
Garlic - 0.91-1.31
Red pepper - 0.11-0.16
Black pepper - 0.06-0.08
Vegetable oil - 2.84-4.11
Monosodium glutamate - 0.34-0.49
Coriander - 0.14-0.20
Sesame oil - 0.17-0.25
In the claimed invention, of particular importance are the ratio of sugar: vinegar and salt: monosodium glutamate. It is they who to a greater extent determine the taste of the salad and increase the shelf life of the finished product.

The ratio in the finished product should be as follows, wt.%:
Sugar: 70% vinegar - 1.53-2.22: 0.17-0.25, salt: monosodium glutamate - 1.36-1.97: 0.34-0.49. It is these ratios that must be maintained in order to "emphasize" the taste qualities of carrots and squid in the gamut of ingredients that make up the salad. Let us explain the need to maintain these relations.

 If in the ratio sugar: vinegar 70% vinegar is less than the above, then the shelf life is reduced, and the salad becomes sweet-sour with a dominant sweet taste. If in this ratio of vinegar there is more than the above, then the shelf life will not change, but in terms of organoleptics, this salad is sour, unpleasant.

 If in the ratio of salt: monosodium glutamate, glutamate is greater than the above, then the product becomes fresh tasteless. At least at the level of perception by taste buds, the sensation of salt is “quenched”. If the salt in the ratio is less than above, then the shelf life is reduced, the salad will become fresh and a pronounced taste of sodium glutamate (unpleasant) will appear. If the amount of salt in the ratio is higher than the specified limits, then the salad will become simply inedible.

 Below are examples of salad preparation using the boundary values of the ingredients and the best option.

 Example 1. To carrots add the ingredients in quantities having minimal values. Carrots are thoroughly washed under running water to clean its surface from the remains of the earth, then poured with boiling water, thus performing the primary sanitary treatment of plant materials. After that, the carrots are peeled and chopped in the form of straws up to 4 mm thick. In the prepared carrots add small table salt, sugar and 70% food vinegar, kept at room temperature for 2 hours. The juice formed during this time is decanted. Then garlic, red and black pepper, sodium glutamate, coriander, sesame and soybean oil are added to the carrots. Squid fillets are peeled and cut into strips 5 mm wide. Sliced squid is boiled for 3-5 minutes. After cooling, salt, vinegar are added to the squid at the rate of 320 g of salt and 110 g of vinegar 70% per 100 kg of carrots. Insist for 3 hours. Prepared carrots and squid are combined and thoroughly mixed. The salad is ready to eat and can be packaged for storage before use.

 2.4 kg of squid are taken per 10 kg of carrots, the weight values of the remaining ingredients are shown in the first column of table 1.

 Table 2 shows the organoleptic characteristics of the salad.

 Example 2. The procedure for preparing the ingredients and preparing the salad, as in example 1. To prepare the finished salad for carrots, the remaining ingredients are added in quantities having the maximum boundary values according to table 3.

 Organoleptic indicators are similar to those described in example 1, table 2.

 Example 3. The optimal ratio of ingredients. The procedure for preparing the ingredients and preparing the salad, as in example 1.

Ready salad has a beautiful orange color with a pink tint, a new aromatic bouquet of seasonings and spices. The prepared salad is Packed in small portions in containers, which are sealed. The optimal shelf life of a packaged salad at a temperature of +4 ^o to +8 ^o C is 3 days (72 hours).

 The use of the claimed invention allows to increase the shelf life of the salad without additional preservatives and to improve the taste of the salad.

Claims (1)

Salad containing carrots, salt, sugar, vinegar, garlic, red pepper, black pepper, vegetable oil, monosodium glutamate, coriander, sesame oil, characterized in that it additionally contains squid, while the ratio of sugar, vinegar is 70%, salt, monosodium glutamate is selected in the range (1.53-2.22): (0.17-0.25): (1.36-1.97): (0.34-0.49), while all the ingredients are taken in the following ratio, wt.%:
Carrots - 65.41-74.48
Squids - 17.88-23.55
Salt - 1.36-1.97
Sugar - 1.53-2.22
Vinegar 70% - 0.17-0.25
Garlic - 0.91-1.31
Red pepper - 0.11-0.16
Black pepper - 0.06-0.08
Vegetable oil - 2.84-4.11
Monosodium glutamate - 0.34-0.49
Coriander - 0.14-0.20
Sesame oil - 0.17-0.25yu

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