RU2319400C1 - Method for manufacturing canned food "bulgarian-style combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to cutting and blanching potatoes and olives, blanching and cutting carrots, freezing fresh grains of green peas, cutting and freezing parsley greens, cutting pickled cucumbers and cooked sausage. The above-mentioned components should be mixed at oxygen-free technique with citric acid, common salt, mustard and hot black pepper. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The suggested canned food is of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

The invention relates to a technology for the production of canned snacks.

A known method of obtaining a culinary dish "Combined salad with mayonnaise in Bulgarian", which includes cutting and cooking potatoes, cooking and cutting carrots, cutting pickles and sausages, 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, pp. 398-399).

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 of obtaining the canned product "Combined salad with mayonnaise in Bulgarian" involves the preparation of 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 cooked sausages, mixing the listed components without oxygen with citric acid, sodium chloride, mustard and black bitter pepper, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

boiled sausage 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 boiled sausage 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, 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 of obtaining a canned product, which includes 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 pickles and cooked sausages, mixing these components without oxygen with citric acid , table salt, mustard and black bitter pepper, packaging the resulting mixture and mayonnaise at the following consumption of components, parts by weight: boiled sausage 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.