RU2316982C1 - Method for manufacturing canned food "piquant soup with mussels" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology of manufacturing canned first-course dishes due to cutting and frying onions and garlic in vegetable oil, cutting and blanching tomatoes and potatoes, cutting and freezing (preferably, slow freezing) green onions, celery and parsley greens. The above-mentioned components should be mixed at oxygen-free technique with mussels' meat, common salt, hot black pepper, red pepper, caraway and coriander. The mixture obtained and dry white wine should be packed, sealed and sterilized. This enables to obtain new canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to the production technology of canned first lunch dishes.

A known method of producing a culinary dish "Spicy mussel soup", which includes preparing the recipe components, cutting and sautéing onions, garlic, green onions and celery in olive oil, cutting tomatoes and potatoes, chopping parsley, boiling in white wine and extracting from mussel shells, mixing sautéed vegetables, mussel meat, potatoes, Harissa sauce, tomatoes and mussel broth, simmering over low heat for 25 minutes, add parsley and ground black pepper and heat for 1 minutes with the receipt of the finished dish (Farrow D., Clark J. Greek cuisine. - M .: Eksmo, 2003, p.12).

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 foods “Spicy Mussel Soup” involves preparing the recipe components, cutting and sautéing onions and garlic in vegetable oil, cutting and blanching tomatoes and potatoes, cutting and freezing green onions and celery and parsley, mixing of the listed components without oxygen with mussel meat, salt, bitter black pepper, hot red pepper, caraway seeds and coriander, packaging the resulting mixture and dry white wine in the next p gathering components in parts by weight .:

mussels 1200 vegetable oil 24 onion 74.88-75.84 garlic 8.19-8.64 potatoes 102.4-108 tomatoes 270 green onions 88 celery greens twenty parsley 45 salt 9 black bitter pepper 0.2 hot red pepper 0.65 caraway 0.05 coriander 0.05 dry white wine 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 onions and garlic are chopped and sautéed in vegetable oil. Prepared tomatoes and potatoes are cut and blanched in hot water. Prepared green onions and celery and parsley are cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with mussel meat, salt, bitter black pepper, hot red pepper, caraway seeds and coriander. The resulting mixture and dry white wine are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except dry white wine is given taking into account the norms of waste and losses of each type of raw material. For components of plant origin, the costs presented 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.

Obtained according to the described technology, canned food according to organoleptic and physico-chemical indicators correspond to GOST 18316.

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 5.9 · 10 ⁴ and for a control product of 4.7 · 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 for the production of canned food, which involves the preparation of prescription components, cutting and sautéing onions and garlic in vegetable oil, cutting and blanching tomatoes and potatoes, cutting and freezing green onions and green celery and parsley, mixing these components without oxygen with mussel meat, sodium chloride , bitter black pepper, hot red pepper, caraway seeds and coriander, packaging of the mixture and dry white wine, sealing and sterilization, with the following consumption of components, parts by weight: mussels 1200 vegetable oil 24 onion 74.88-75.84 garlic 8.19-8.64 potatoes 102.4-108 tomatoes 270 green onions 88 celery greens twenty parsley 45 salt 9 black bitter pepper 0.2 hot red pepper 0.65 caraway 0.05 coriander 0.05 dry white wine before the release of the target product 1000.