RU2319417C1 - Method for production of canned salad - Google Patents

Abstract

FIELD: canned industry.

SUBSTANCE: claimed method includes hen egg boiling, shelling and cutting; beef cutting and roasting in melt butter; potato, tomato and onion cutting and blanching; carrot and beet blanching and cutting; parsley green cutting and freezing; cherry without stones blanching; fresh green pea freezing; salt cucumber cutting. Abovementioned components are blended in oxygen-free atmosphere with table salt, citric acid, mustard, and caraway. Obtained mixture is pre-packed, sealed and sterilized.

EFFECT: canned goods of increased digestion value.

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 for banquets", which includes cutting and cooking in salted water with the addition of caraway seeds potatoes, cutting and cooking in salted water with the addition of vegetable oil of carrots, chopping onions, frying and cutting beef, baking and cutting beets, cooking, peeling and cutting eggs, cutting pickles and tomatoes, mixing onions, table salt, potatoes, vegetable oil, canned green peas, pickles, carrots, beets, beef of it, mayonnaise, potato broth, citric acid and mustard, layout, pouring mayonnaise and decoration with tomatoes, chicken eggs, seedless cherries and parsley with the finished dish (L. Strokova, Snacks and salads. - M.: RIPOL-CLASSIC 2000, p. 414-415).

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 canned foods “Combined salad with mayonnaise for banquets” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, tomatoes and onions, blanching and cutting carrots and beets, cutting and freezing parsley, pitting and blanching cherries, freezing fresh grain of green peas, cutting pickles, mixing the listed ingredients without access na oxygen with sodium chloride, citric acid, mustard and caraway, and packing the resulting mixture mayonnaise with the following flow components pbw .:

beef 99.42-102.3 chicken eggs 41.41 vegetable oil 7.76 potatoes 301.18-317.65 carrot 82.59-84.71 green pea 128.24 beet 83.53-91.06 onion 27.53-27.88 salted cucumbers 102.59 tomatoes 79.41 cherry 25 parsley 25 table salt 11,2 lemon acid 0.4 mustard one caraway 1.18 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 chicken eggs are boiled, peeled and chopped. Prepared beef is cut and fried in vegetable oil. Prepared potatoes, tomatoes and onions are cut and blanched in hot water. Prepared carrots and beets are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Bones are removed from the prepared cherry and blanched in hot water. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared chopped pickles. The listed components are mixed without oxygen with sodium chloride, citric acid, mustard and caraway seeds. 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. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. 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 9.3 · 10 ⁴ for the experimental product and 6.7 · 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 producing canned food, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and frying beef in vegetable oil, cutting and blanching potatoes, tomatoes and onions, blanching and cutting carrots and beets, cutting and freezing parsley, removing seeds and blanching cherries, freezing fresh grain of green peas, cutting pickles, mixing the listed components without oxygen with sodium chloride, citric acid, mustard and caraway seeds, packing the floor learned mixture and mayonnaise at the following component consumption, parts by weight: beef 99.42-102.3 chicken eggs 41.41 vegetable oil 7.76 potatoes 301.18-317.65 carrot 82.59-84.71 green pea 128.24 beet 83.53-91.06 onion 27.53-27.88 salted cucumbers 102.59 tomatoes 79.41 cherry 25 parsley 25 table salt 11,2 lemon acid 0.4 mustard one caraway 1.18 mayonnaise before the release of the target product 1000, sealing and sterilization.