RU2305994C1 - Method for manufacturing canned food "potato salad with squid" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: it is necessary to boil, shell and cut hen eggs, and, also, cut and blanch potatoes. One should cut and freeze lettuce and greens, cut squid's fillet and pickled cucumbers, freeze fresh grains of green peas. The components mentioned should be mixed at oxygen-free technique with common salt and hot black pepper to pack the mixture obtained and mayonnaise followed by sealing and sterilization. This enables to obtain new canned food out of the known culinary dish that increases its digestibility from 1·10⁵ up to 1.3·10⁵.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned snacks.

A known method of producing a culinary dish "Potato Salad with Squid", which includes preparing the recipe components, cooking and cutting squid fillet, cutting and boiling potatoes, cooking, peeling and chopping chicken eggs, cutting pickles, mixing these components with canned green peas, mayonnaise, with salt and ground pepper and decoration with lettuce and greens to obtain the finished dish (E. Semashko. How to do without meat. - M.: Physical education and sports, 1994, p.5-6).

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 of producing canned food “Potato Salad with Squid” involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing salad and greens, cutting squid fillet and pickles, freezing fresh grain green peas, mixing the listed components without oxygen with table salt and bitter black pepper, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

squid fillet 250 potatoes 480-506.25 salted cucumbers 102.14 green pea 51.09 chicken eggs 55 salad 20.63 greenery 23.44 salt 10.8 black pepper 0.2 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes are chopped and blanched in hot water. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared squid fillets and pickles are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except bone broth, is given taking into account the norms of waste and losses of each type of raw material. The potato consumption shown 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 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 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

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

Claims (1)

A method for the production of canned food, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce and greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen access from the cooker salt and bitter black pepper, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: squid fillet 250 potatoes 480-506.25 salted cucumbers 102.14 green pea 51.09 chicken eggs 55 salad 20.63 greenery 23.44 salt 10.8 black pepper 0.2 mayonnaise before the release of the target product 1000, sealing and sterilization.