RU2308848C1 - Method for production of canned salad from vegetables and squid - Google Patents

Abstract

FIELD: canned industry.

SUBSTANCE: claimed method includes squid and potato cutting and blanching; carrot and beet cutting and blanching; fresh white cabbage cutting and freezing; salt cucumber, onion, green onion, and gardenstuff cutting. Abovementioned components are blended in oxygen-free atmosphere with acetic acid, sugar, table salt, and black pepper. Obtained mixture is pre-packed with mayonnaise, 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 "Vinaigrette with squid", which includes cooking and cutting beets, carrots and potatoes, cooking in salted water and shredding squids, cutting pickles, onions, green onions and herbs and mixing these components with sauerkraut, mayonnaise, acetic acid, sugar, salt and black bitter pepper to obtain the finished dish (Usov VV, Fish on your table - M .: Food industry, 1979, p.200).

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 preserves "Vinaigrette with squid" involves preparing the recipe components, cutting and blanching squid and potatoes, blanching and cutting carrots and beets, chopping and freezing fresh white cabbage, cutting pickles, onions, green onions and greens, mixing the listed components without oxygen with acetic acid, sugar, table salt and bitter black pepper, packing the mixture and mayonnaise at the next component consumption in, parts by weight .:

squid 266.67 beet 99.2-103.2 carrot 46.8-48 potatoes 256-270 cabbage 163.33 onion 62.4-63.2 green onions 83.33 salted cucumbers 58.13 acetic acid 80% 0.75 sugar 5 salt 8.3 black pepper 0.6 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 squids and potatoes 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 pickles, onions, chives and greens are chopped. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride and bitter black 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 mayonnaise 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 presented in the form of intervals cover their possible change in the shelf life of the raw materials. In this case, the minimum consumption value 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 for experimental product 1.2 × 10 ^5, and to control product 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 of producing canned food, which includes preparing recipe components, cutting and blanching squid and potatoes, blanching and cutting carrots and beets, chopping and freezing fresh white cabbage, cutting pickles, onions, green onions and herbs, mixing the listed components without oxygen access with acetic acid, sugar, sodium chloride and bitter black pepper, packaging the resulting mixture and mayonnaise at the following consumption of components, parts by weight: squid 266.67 beet 99.2-103.2 carrot 46.8-48 potatoes 256-270 cabbage 163.33 onion 62.4-63.2 green onions 83.33 salted cucumbers 58.13 acetic acid in terms of 80% 0.75 sugar 5 salt 8.3 black pepper 0.6 mayonnaise before the release of the target product 1000, sealing and sterilization.