RU2278572C2 - Canned goods - Google Patents

Abstract

FIELD: production of canned goods from smoked fish and vegetables.

SUBSTANCE: claimed canned goods are prepared by shredding and freezing of white cabbage and Brussels spouts, carrot grating, cutting of apples, edible greens and skinned fish fillet. Then abovementioned components are mixed in oxygen-free atmosphere with lemon juice, table salt, calcium or magnesium acetate, CO₂-extract from pyrolytic wood, and mayonnaise, pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value in contrast to similar culinary dish.

Description

The invention relates to the production technology of canned fish snack foods.

A known method of producing a culinary dish "Salad of smoked fish with vegetables", which includes shredding fresh white cabbage and Brussels sprouts, carrots, cutting apples and fillet of smoked fish, mixing them with salt, lemon juice and mayonnaise and decorating finely chopped greens (Stringova L .V., Snacks and salads - M .: RIPOL-Classic, 2000, p.454).

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 that. that the method for producing canned food “Smoked Fish Salad with Vegetables” involves preparing the recipe components, chopping and freezing fresh white and Brussels sprouts, carrots, cutting apples, herbs and skinless fish fillets, mixing the listed components without oxygen with sodium chloride, lemon juice , calcium or magnesium acetate, CO ₂ -extract of pyrolysis wood and mayonnaise, packing the resulting mixture at the following component consumption, parts by weight:

White cabbage 245 Brussels sprouts 122.5 apples 111 carrot 117-120 skinned fish fillet 202 lemon juice 50,5 greenery 6.25 salt 17,2 calcium or magnesium acetate 1.8 Pyrolysis wood CO ₂ extract 0.02 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 fresh white cabbage and Brussels sprouts are chopped and subjected to freezing, preferably slow. Prepared carrots are rubbed. Prepared apples, herbs and skinned fish fillet are cut. Next, the listed components are mixed without oxygen with sodium chloride, lemon juice, calcium or magnesium acetate, CO ₂ -extract of pyrolysis wood and mayonnaise, the mixture is Packed at the above flow rate 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. The consumption of carrots indicated in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained using the described technology is similar in terms of organoleptic and physico-chemical characteristics to the culinary dish according to the closest analogue, and for safety, it complies with the requirements of SanPiN 2.3.2.1078. The guaranteed shelf life of the 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 was 8.9 · 10 ⁴ for the experimental product and 5.1 · 10 ⁴ for the control product, respectively.

Thus, the proposed method allows to obtain a new type of canned food with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which involves preparing the recipe components, chopping and freezing fresh white and Brussels sprouts, carrots, cutting apples, herbs and skinless fish fillets, mixing the listed components without oxygen with sodium chloride, lemon juice, calcium or magnesium acetate CO ₂ - pyrolysis wood extract and mayonnaise, packing the resulting mixture at the following component consumption, wt.h: White cabbage 245 Brussels sprouts 122.5 The apples 111 Carrot 117-120 Skinless Fish Fillet 202 Lemon juice 50,5 Greenery 6.25 Salt 17,2 Calcium or magnesium acetate 1.8 CO ₂ - Pyrolysis Wood Extract 0.02 Mayonnaise Before the release of the target product 1000 sealing and sterilization.