RU2317754C1 - Method for production of canned salad - Google Patents

Abstract

FIELD: canned industry.

SUBSTANCE: claimed method includes potato and olive cutting and blanching; carrot blanching and cutting; parsley green cutting and freezing; fresh green pea freezing; salt cucumber and ham cutting. Abovementioned components are blended in oxygen-free atmosphere with lemon juice, table salt, mustard, 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 a technology for the production of canned snacks.

There is a method of developing a culinary dish "Combined salad with Bulgarian mayonnaise", which includes cutting and cooking potatoes, cooking and cutting carrots, cutting pickles and ham, mixing the listed ingredients with canned green peas, citric acid, mayonnaise, table salt, mustard and bitter black pepper, watering with mayonnaise and dressing with lemon slices, parsley and olives to obtain the finished dish (Strokova L.V. Snacks and salads - M .: RIPOL-CLASSIC, 2000, p. 389-399).

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 the canned product “Combined salad with mayonnaise in Bulgarian” involves preparing the recipe components, cutting and blanching potatoes and olives, blanching and cutting carrots, freezing fresh grain of green peas, cutting and freezing parsley, cutting salted cucumbers and ham, mixing the listed components without oxygen with citric acid, sodium chloride, mustard and black pepper, packing the mixture and mayonnaise and at the next component consumption, parts by weight:

ham 67 potatoes 384-405 carrot 195-200 green pea 106 salted cucumbers 109 black olives 24 parsley 12.5 lemon acid 0.5 table salt 12 mustard 5 black bitter pepper 0.3 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 potatoes and olives are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared pickles and ham are chopped. The listed components are mixed without oxygen with citric acid, sodium chloride, mustard 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 mayonnaise, 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.

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 2.3.2.1078-01. 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 was 8.6 · 10 ⁴ for the experimental product and 7.8 · 10 ⁴ 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 producing a canned product, which includes preparing recipe components, cutting and blanching potatoes and olives, blanching and cutting carrots, freezing fresh green pea grains, cutting and freezing parsley, cutting pickles and ham, mixing the above components without oxygen and citric acid, table salt, mustard and bitter black pepper, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: ham 67 potatoes 384-405 carrot 195-200 green pea 106 salted cucumbers 109 black olives 24 parsley 12.5 lemon acid 0.5 table salt 12 mustard 5 black bitter pepper 0.3 mayonnaise before the release of the target product 1000, sealing and sterilization.