RU2306746C1 - Method for production of canned salad - Google Patents

Abstract

FIELD: cannery industry.

SUBSTANCE: claimed method includes squid fillet, potato, and marrow cutting and blanching; carrot and beetroot blanching and cutting; paprika, salt cucumber, onion, and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with vegetable oil, acetic acid, sugar, table salt, mustard, and black pepper. Obtained mixture is pre-packed with drinking water, 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 producing a culinary dish "Vinaigrette with squids, canned beets and carrots and sauerkraut", which involves cooking and cutting squid fillet and potatoes, cutting vegetable pepper, canned zucchini, pickles, onions and herbs, mixing these components with canned garnish carrots and garnish beets, sauerkraut and mustard dressing to obtain the finished dish (Y. I. Magidov. Dishes from non-fish seafood. - M.: Light and food industry, 1983, p.23-24).

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 for the production of canned food “Vinaigrette with squid, beets, carrots and cabbage” involves preparing the recipe components, cutting and blanching squid fillet, potatoes and zucchini, blanching and cutting carrots and beets, chopping and freezing fresh cabbage, cutting vegetable pepper, pickles, onions and herbs, mixing the listed components without oxygen with vegetable oil, acetic acid, sugar, sodium chloride, mustard and black pepper bitter, packaging the resulting mixture and drinking water at the following component consumption, parts by weight:

squid fillet 333.33 beet 124-129 carrot 78-80 vegetable pepper 42.17 zucchini 36 salted cucumbers 72.67 potatoes 170.67-180 cabbage 81.67 onion 78-79 greenery 12.5 vegetable oil 33.33 acetic acid 80% 0.6 sugar 10 salt eleven mustard 3.33 black pepper 0.2 water 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 squid fillets, potatoes and zucchini are cut and blanched in hot water. Prepared carrots and beets are blanched and chopped. Prepared fresh white cabbage is chopped and subjected to freezing, preferably fast. Prepared vegetable peppers, pickles, onions and greens are chopped. The listed components are mixed without oxygen with vegetable oil, acetic acid, sugar, sodium chloride, mustard and black pepper. The resulting mixture and drinking water is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. 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. For components of plant origin, the costs given in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken in the second calendar half year, and the 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 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 was 1.7 · 10 ⁵ for the experimental product and 1.5 · 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)

A method for the production of canned food, which includes preparing recipe components, cutting and blanching squid fillet, potatoes and zucchini, blanching and cutting carrots and beets, chopping and freezing fresh white cabbage, cutting vegetable pepper, pickles, onions and herbs, mixing the listed ingredients without access oxygen with vegetable oil, acetic acid, sugar, sodium chloride, mustard and black bitter pepper, packaging the mixture and drinking water at the next consumption of components, parts by weight: squid fillet 333.33 beet 124-129 carrot 78-80 vegetable pepper 42.17 zucchini 36 salted cucumbers 72.67 potatoes 170.67-180 cabbage 81.67 onion 78-79 greenery 12.5 vegetable oil 33.33 acetic acid 80% 0.6 sugar 10 salt eleven mustard 3.33 black pepper 0.2 water before the release of the target product 1000, sealing and sterilization.