RU2186504C2 - Salad - Google Patents

Abstract

FIELD: food industry, particularly, cooked dishes prepared from vegetable and fish components. SUBSTANCE: salad contains carrot, herring, 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, sodium glutamate is within (1.48-2.14): (0.16-0.24): (1.32-1.90) :(0.33-0.47). EFFECT: increased storage life of salad without additional introduction of conserving agents; improved tastiness of salad. 6 tbl, 3 ex

Description

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

 The importance of fish products in human nutrition is well known. The use of fish meat in the production of salads is not accidental. Fish since ancient times played an important role in human nutrition. It, along with meat, is a source of animal proteins, mineral salts and some vitamins that are of great importance to the body. Moreover, fish has long been used as a remedy. It is known that many ancient Greek and Roman doctors prepared a wide variety of medicines and preparations from meat and internal organs of fish. Fish meat contains proteins, fats, a large amount of vitamins and minerals necessary for the human body. 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 the fish a specific smell and taste, increase the excretion of digestive juice in humans when eaten.

 By the chemical composition of fish of various species, for example, cod and herring, noticeably differ both in the content of the main components and in the substances present in micro quantities (Andrusenko P.I. Technology of fish products. Moscow, 1989, p. 11). The results are presented in table. 1.

 Fish meat contains a complete protein, including essential amino acids - valine, leucine, isoleucine, threonine, lysine, methionine, phenylalanine, histidine, tryptophan, as well as interchangeable ones - arginine, cystine and tyrosine.

 The results of studies of different types of fish indicate that cod meat has fewer free amino acids than other fish, and free amino acids have fewer essential amino acids, especially methionine, lysine and cyclic amino acids. Among the interchangeable ones - low content of monoamino acids, arginine, proline, tyrosine. According to the protein content in meat and amino acid composition (indispensable and non-replaceable), in protein content and amino acid composition, pollock and cod meat are less valuable (IV Kizevetter. Technological and chemical characteristics of commercial fish in the Pacific basin, Vladivostok, 1971, p. 46-178).

 In terms of fat content in fish meat, the leading place is taken by herring, chum and pink salmon. The bulk of fish fats are simple lipids - triglycerides of fatty acids, combined into a complex mixture of a large number of glycerides, which include high molecular weight unsaturated fatty acids, which are very important, physiologically necessary substances. So linoleic, linolenic and arachidonic acids help regulate the level of cholesterol accumulation in blood vessels and prevent atherosclerosis. Highly unsaturated fatty acids - eicosapentaic and docosahexaenoic acids - are precursors of prostaglandins with high biological and pharmacological activity. Eicosapentaic acid reduces blood coagulability, reduces the risk of coronary thrombosis, has a therapeutic effect in arthritis, migraine and a number of other diseases.

 The composition of fish fats includes organic compounds - phospholipids, vitamins. Phospholipids, due to the presence of phosphorus, are useful for the human body - phosphorus is part of the nervous tissue (Andrusenko PI Technology of fish products. Moscow, 1989, p. 12).

 Important components of fish meat, along with protein and fat, are vitamins and minerals.

The meat of different types of fish contains vitamins A, D, B ₁ , B ₂ , B ₆ , B _s , B ₁₂ , B ₃ and PP. Vitamins have a pronounced effect on the physiological state of the body, often being a component of the enzyme molecule. So, vitamin B ₁ (thiamine) is involved in the metabolism of carbohydrates, proteins and fats, provides normal growth, increases the motor and secretory activity of the stomach, and normalizes the activity of the heart. Vitamin B ₂ (riboflavin) affects the growth and development of the fetus, with a deficiency, the eyes are affected (clouding of the lens). Vitamin PP (nicotinic acid) is involved in the reactions of cell respiration and interstitial metabolism, normalizes the secretory and motor functions of the gastrointestinal tract and liver function. Vitamin B ₃ (pantothenic acid) is necessary for the synthesis of fatty acids, steroid hormones, acetylcholine and other important compounds. Vitamin B ₆ (pyridoxine) takes part in protein metabolism and the construction of enzymes that regulate amino acid metabolism, participates in fat metabolism, being a lipotropic factor, and affects blood formation. Vitamin B _c (folic acid) affects the synthesis of nucleic acids, is located on the chromosomes and serves as an important factor in cell reproduction, stimulates and regulates blood formation. Vitamin B ₁₂ (cyancobalamin), being absorbed, combines with the protein of the gastric juice, forms the Castle internal factor, and affects hematopoiesis. Vitamin A (retinol) has a general systemic effect, ensures normal growth and development, participates in the formation of visual pigments, which ensure the adaptation of the eyes to light. Vitamin D (calciferols) regulates the exchange of calcium and phosphorus, antirachitic (E.B. Babsky. Human physiology. Moscow, 1985, p. 381).

 The minerals found in fish are components of many enzymes. The breakdown and synthesis of proteins, carbohydrates and lipids largely depends on the participation of mineral elements in these processes. Protein biosynthesis takes place with the participation of magnesium and manganese ions. The biosynthesis of carbohydrates is impossible without the participation of magnesium, manganese and iron. Sodium, potassium and chlorine contribute to the creation and maintenance of osmotic pressure in the body (cell contents, blood plasma, cerebrospinal fluid). Potassium and sodium ions are involved in maintaining the acid-base balance in the body. In some enzymes, sodium and potassium contribute to the manifestation of their activity. Phosphorus is part of phospholipids, which are a fraction of fats. Phospholipids are the main component of cell membranes. Phosphoric acid activates the molecules of carbohydrates, fats, amino acids and nucleotides, without which these substances could not enter into metabolic reactions. It is part of the most important biological compounds of DNA, RNA, NAD, FAD, phosphoproteins. Magnesium is also an essential component of bone tissue (50-70% of the total amount of magnesium), affects the activity of many enzymes, regulates neuromuscular excitability and heart function, skin trophism and food digestibility. Calcium is one of the main structural components of bones. 90% of the calcium is in bone. Calcium affects the permeability of cell membranes, is involved in the processes of muscle contraction and blood coagulation.

 Copper helps to increase the immune and biological stability and resistance of the body to the harmful effects of environmental factors, plays an important role in the process of hematopoiesis, in the synthesis of hemoglobin, activates gonadotropic hormones of the pituitary gland, and is part of many oxidative enzymes.

 Manganese has a certain effect on the growth and development of the body, in particular on sexual development and reproduction, activates many enzymes - carboxidase, phosphatase, peptidase, cholinesterase. Cobalt is part of vitamin B12, activates a number of enzyme systems, has an effect on carbohydrate and protein metabolism, the synthesis of muscle proteins and nucleic acids. Zinc is present in many, is part of insulin, is involved in carbohydrate, lipid, protein, nucleoprotein metabolism, enhances the activity of sex hormones. Iodine is part of the thyroid hormones. Molybdenum is present in the enzyme xanthine oxidase, participates in purine metabolism (EF Kostylev, AP Ryaboshapko. Biochemistry of raw materials of water origin, pp. 11-13).

 Equally important in human nutrition are vegetables and root crops. Some root vegetables, such as red beets, radishes, carrots, 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. Root crops such as carrots, parsley, beets, radishes, radishes are good sources of potassium salts. Mineral salts have a beneficial effect on proper metabolism and contribute to better digestion and absorption of other nutrients. Carrots are very rich in carotene. Carrots are recommended for constipation, liver, kidney and cardiovascular diseases. Fiber contained in root vegetables is not absorbed by the body, but it contributes to a more proper release of the stomach, and this leads to the release of excess cholesterol and harmful substances that are formed in the stomach during digestion by the body.

 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 - have almost no nutritional value, but they cause irritation of the mucous membrane of the stomach and intestines, liver and kidneys, and they are exciting.

 Spices should be consumed so as to improve or emphasize the palatability of the dishes. However, their excessive use can lead to disruption of the gastrointestinal tract.

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

 Red pepper - gives the dishes a pungent taste. 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 water solution containing only 1/200 mg of 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, like onion - the phytoncides secreted by it - impedes the development of putrefactive processes in the intestines, destroys fungal flora, and prevents diseases of the oral cavity.

 Sesame oil gives dishes a special flavor. Coriander is a spicy herb called cilantro. 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 it is added to meat and fish dishes, unpleasant 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 and properly prepared dishes from products such as vegetables and fish contribute to maintaining the health of the population.

 Famous salads are made from vegetables, root crops with the addition of animal or fish meat and various spices. Especially common combination of fish raw materials with vegetables in oriental cuisine.

 A well-known national Korean dish containing vegetables (salad and radish) and fish or shellfish with spices: Salad - 15 kg, radish - 10 kg, salted fish or shellfish - 0.5 kg, green onion - 0.5 kg, garlic - 0.2 kg, ground red pepper - 0.2 kg, julienne red pepper - 0.03 kg, ginger - 0.03 kg, salt - 0.5 kg.

 In this composition, salted fish or mollusks make up a small part. The main components are salad and radish. The dish also contains onions and garlic (Traditional Korean cuisine. Almaty, 1994, p. 58).

Famous salad of cod and radish with garlic, red pepper and salt:
cod - 3 kg - 37%, radish - 2 kg - 55%, garlic - 60 g - 5%, ground red pepper - 100 g - 1%, salt - 300 g - 2%.

The "ripening" time of this dish is 20 days at a temperature of 20 ^o C, and at a higher temperature for a week (Traditional Korean cuisine. Almaty, 1994, p. 161).

 However, both of these compositions from fish and unattractive gray radishes have a very pungent taste and specific smell, which is produced by leavened onion and radish. It is also home-cooked. They are not suitable for storage in hermetic packaging, since the gases generated in the packaged salad give the dish a pronounced smell of mustiness, thus significantly reducing the taste of the product.

 It was mentioned above about the relatively low nutritional value of cod meat in amino acid composition. The protein composition of raw herring meat is represented by the following amino acids,%: essential - valine - 5.1, leucine - 8.0, isoleucine - 6.4 threonine - 4.5, lysine - 6.4-8.2, methionine - 2, 2, phenylalanine - 4.5, histidine - 1.0-2.0, tryptophan 0.7-1.3; interchangeable ones - arginine - 4.5-5.9, cystine - 1.2-1.3, tyrosine - 2.2.

 Table 2 presents the summarized data on the content of vitamins and minerals in herring and cod, published in the book of I.V. Kizevettera "Technological and chemical characteristics of commercial fish in the Pacific basin." Vladivostok, 1971, with. 46-178.

 Thus, in many ways (nutritional value, vitamin and mineral composition) herring surpasses cod. In this regard, its use in salad will be useful for the human body.

 The closest analogue of the claimed invention is a salad containing carrots, garlic, sugar, vinegar, vegetable oil, sesame oil, red pepper, black pepper, salt, monosodium glutamate, coriander (Korean salads. 04/13/1998. Found on the Internet [16.10.2000 ]: 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, garlic, sugar, vinegar, vegetable oil, sesame oil, red pepper, black pepper, salt, monosodium glutamate, coriander, additionally contains herring, while the ratio of sugar, vinegar is 70%, salt , monosodium glutamate is selected in the range (1.48-2.14) :( 0.16-0.24) :( 1.32-1.90) :( 0.33-0.47), with all the ingredients taken in the following ratio, wt.%:
Carrots - 62.75-72.24
Herring - 20.23-26.36
Salt - 1.32-1.90
Sugar - 1.48-2.14
Vinegar 70% - 0.16-0.24
Garlic - 0.99-1.43
Red pepper - 0.16-0.24
Black pepper - 0.05-0.08
Vegetable oil - 2.74-3.96
Monosodium glutamate - 0.33-0.47
Coriander - 0.14-0.20
Sesame oil - 0.16-0.23
In the claimed invention, of particular importance are the ratios (in wt.%) Sugar: vinegar 70% - (1.48-2.14) :( 0.16-0.24), salt: monosodium glutamate - (1.32 -1.90) :( 0.33-0.47). It is these ratios that determine the taste of the salad and contribute to an increase in the shelf life of the finished product.

 Such ratios must be maintained in order to "emphasize" the taste of carrots and herring in the taste range of the 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 due to high salinity.

 Thus, in the claimed invention, sugar, vinegar 70%, salt, monosodium glutamate, in the indicated proportions, are decisive in improving the palatability and in increasing the shelf life of the salad without additional preservatives being added to the salad.

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

 Example 1. Carrots are thoroughly washed under running water to clean its surface from the remnants 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 removed by decantation. Then garlic, red pepper and black monosodium glutamate, coriander, sesame and soybean oil are added to the carrots. Herring is cut on a filet. Fillet cut into pieces up to 1 cm thick and marinate. For marinating, salt and vinegar are added to prepared pieces of fish (based on 10 kg of fish, 320 g of salt, 80 g of vinegar 70%) and insisted for 16-18 hours at room temperature. The carrots and fish prepared for the salad are combined and mixed thoroughly.

 2.8 kg of herring are taken per 10 kg of carrots, the weight values of the remaining ingredients are shown in the first column of table 3.

 Table 4 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 from the ingredients, the ingredients are taken in accordance with the values given in table 5.

 Organoleptic indicators are similar to those described in example 1, table. 4.

 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-red color, a new pleasant and harmonious taste of carrots and herring with an aromatic bouquet that includes the smell of garlic, spices and seasonings. The prepared salad can be packaged in small portions in containers that are hermetically sealed. The optimal shelf life of packaged lettuce at a temperature of 4-8 ^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, garlic, sugar, vinegar, vegetable oil, sesame oil, red pepper, black pepper, salt, monosodium glutamate, coriander, characterized in that it additionally contains herring, while the ratio of sugar, vinegar is 70%, salts, glutamate sodium is selected in the range (1.48-2.14): (0.16-0.24): (1.32-1.90): (0.33-0.47), while all the ingredients are taken in the following ratio, wt.%:
Carrots - 62.75-72.24
Herring - 20.23-26.36
Salt - 1.32-1.90
Sugar - 1.48-2.14
Vinegar 70% - 0.16-0.24
Garlic - 0.99-1.43
Red pepper - 0.16-0.24
Black pepper - 0.05-0.08
Vegetable oil - 2.74-3.96
Monosodium glutamate - 0.33-0.47
Coriander - 0.14-0.20
Sesame oil - 0.16-0.23

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