RU2305449C1 - Method for production of canned flapjacks from cabbage and shrimps - Google Patents

Abstract

FIELD: food processing industry, in particular canned goods from cabbage and shrimps.

SUBSTANCE: claimed method includes fresh white cabbage cutting and freezing; shrimp meat. Abovementioned components are blended in oxygen-free atmosphere with hen eggs, wheat flour, table salt, sodium hydrocarbonate, black pepper, and bay leaf. Obtained mixture is molded and roasted in melt butter to produce flapjacks. Flapjacks are pre-packed with sour cream, sealed and sterilized.

EFFECT: canned goods of increased nutrient value.

Description

The invention relates to a technology for the production of canned food based on aquatic organisms.

A known method of obtaining a culinary dish "Fritters with shrimp and fresh cabbage", involving boiling in salted water with black pepper and bay leaves, peeling and chopping shrimp in a meat grinder, slicing, boiling in salted water and chopping fresh cabbage, mixing the listed components with milk, chicken eggs, wheat flour, salt and baking soda, molding and baking to obtain fritters and pouring sour cream to obtain the finished dish (Magidov Ya.I. Dishes from non-fish seafood - M .: Light & Food Industry, 1983, p.64).

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 method for producing canned food “Fritters with shrimps and fresh cabbage” involves preparing the recipe components, cutting and freezing fresh white cabbage, chopping the shrimp meat, mixing the listed components without oxygen with chicken eggs, wheat flour, salt, drinking soda, black pepper and bay leaf, molding the resulting mixture and frying in ghee to obtain fritters, packing of fritters and sour cream at the next consumption of components, parts by weight:

shrimp 923.08 chicken eggs one hundred melted butter 37.5 cabbage 306.25 Wheat flour thirty milk 150 salt 12 soda 1.25 black pepper 0.05 Bay leaf 0.01 sour cream 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 is cut and subjected to freezing, preferably slow. Prepared shrimp meat cutter. The listed components are mixed without oxygen with chicken eggs, wheat flour, milk, salt, baking soda, black pepper and bay leaf. The resulting mixture is molded and fried in ghee to obtain fritters. Fritters and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, is given taking into account the norms of waste and losses of each type of raw material.

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. The guaranteed shelf life of canned food, determined by the standard method, was 1 year.

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 13.6 · 10 ⁴ and for a control product of 9.1 · 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 of obtaining canned food "Fritters with shrimp and fresh cabbage", which includes preparing the recipe components, cutting and freezing fresh white cabbage, chopping shrimp meat, mixing these components without oxygen with chicken eggs, wheat flour, sodium chloride, baking soda, bitter black pepper and bay leaf, molding the resulting mixture and frying in ghee with obtaining fritters, packing of fritters and sour cream at the following component consumption, parts by weight: shrimp 923.08 chicken eggs one hundred melted butter 37.5 cabbage 306.25 Wheat flour thirty milk 150 salt 12 soda 1.25 black pepper 0.05 Bay leaf 0.01 sour cream before the release of the target product 1000 sealing and sterilization.