RU2306735C1 - Method for production of canned salad - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes potato and prune cutting and blanching; hen egg boiling, shelling, and cutting; lettuce and parsley green cutting and freezing; salt cucumber, chicken meat and scrimp meat cutting; fresh green pea freezing. Abovementioned components are blended in oxygen-free atmosphere Further sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper, pimento, cinnamon, and nutmeg are blended to produce souse. Obtained mixture is pre-packed with souse, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

Description

The invention relates to the production technology of canned snacks.

A known method of obtaining a culinary dish "Capital Salad", involving cooking, cooling and chopping chicken, separating meat from bones and cutting it, cutting and cooking potatoes, cooking, peeling and cutting chicken eggs, cutting lettuce and pickles, mixing the listed components with canned green peas, sour cream, mayonnaise, Yuzhny sauce, sugar, table salt and ground pepper and decoration with shrimp meat, prunes and parsley with the preparation of the finished dish (Mankevich O.I. Poultry dishes. - Mn .: BelEN, 1994, p.24).

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 “Capital Salad” involves preparing the recipe components, cutting and blanching potatoes and prunes, cooking, peeling and cutting chicken eggs, cutting and freezing lettuce and parsley, cutting pickles, chicken and shrimp meat, freezing fresh grain of green peas, mixing the listed components without oxygen, mixing sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, table salt, black pepper bast, allspice, cinnamon and nutmeg to produce sauce, packing the resulting mixture and sauce at the following component consumption, parts by weight:

chicken 652.77 shrimp meat 26.09 chicken eggs 114.78 potatoes 278.26-293.48 salted cucumbers 142.17 salad 47.83 green pea 56.87 prunes 8.8 parsley 16.3 sour cream 91.3 mayonnaise 91.3 tomato paste 30% 19.94 acetic acid 80% 0.45 sugar 7.5 salt 10,2 black pepper 0.32 allspice 0.04 cinnamon 0.08 nutmeg 0.02 bone broth 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 potatoes and prunes are cut and blanched in hot water. Prepared chicken eggs are boiled, peeled and chopped. Prepared salad and parsley are cut and subjected to freezing, preferably quick. Prepared pickles, chicken and shrimp meat are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen.

Prepared sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, salt, black bitter pepper, allspice, cinnamon and nutmeg are mixed to form a sauce.

The resulting mixture and sauce is 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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. She was 1.9 · 10 ⁵ for the experimental product and 1.7 · 10 ⁵ for the control product, respectively.

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

Claims (1)

The method of producing canned food involves preparing the recipe components, cutting and blanching potatoes and prunes, cooking, peeling and cutting chicken eggs, cutting and freezing lettuce and parsley, cutting pickles, chicken and shrimp meat, freezing fresh green pea grains, mixing the listed components without oxygen access, mixing sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, sodium chloride, bitter pepper, allspice, cinnamon and nutmeg with by radiation of the sauce, packing the resulting mixture and sauce at the following component consumption, parts by weight: chicken 652.77 shrimp meat 26.09 chicken eggs 114.78 potatoes 278.26-293.48 salted cucumbers 142.17 salad 47.83 green pea 56.87 prunes 8.8 parsley 16.3 sour cream 91.3 mayonnaise 91.3 tomato paste 30% 19.94 acetic acid 80% 0.45 sugar 7.5 salt 10,2 black pepper 0.32 allspice 0.04 cinnamon 0.08 nutmeg 0.02 bone broth before the release of the target product 1000, sealing and sterilization.