RU2321284C1 - Method for manufacturing canned salad "izhevsky" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested canned food should be manufactured due to boiling, shelling and cutting hen eggs; cutting and blanching potatoes; cutting and freezing green onions and lettuce; cutting and roasting rabbit meat in vegetable oil; cutting cucumbers and marinated mushrooms; freezing fresh grains of green peas. Then the above-mentioned components should be mixed at oxygen-free technique with sour cream, tomato puree, common salt and hot black pepper. The mixture obtained and mayonnaise should be packed, sealed and sterilized. The innovation enables to manufacture new canned food out of well-known dish, widen the quantity of technical means and dishes and increase the digestibility of the present dish from 1.1·10⁵ up to 1.3·10⁵.

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 "Salad" Izhevsky ", which includes cooking, peeling and cutting chicken eggs, frying and cutting rabbit, cooking and cutting potatoes, shredding cucumbers, lettuce, pickled mushrooms and green onions and mixing these components with canned green peas, mayonnaise , sour cream, tomato puree, salt and pepper to obtain the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p.

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 Izhevskiy salad involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and frying rabbit oil in vegetable oil, cutting and freezing green onions and lettuce, cutting cucumbers and pickled mushrooms, freezing fresh grain of green peas, mixing the listed components without oxygen with sour cream, tomato puree, salt and black bitter pepper, packing the resulting mixture si and mayonnaise at the following consumption of components, parts by weight:

rabbit 355.56-380.95 vegetable oil 26.67 chicken eggs 201.33 cucumbers 87.2 potatoes 136.53-144 salad 44 marinated mushrooms 66.67 green pea 145.33 green onions 14.67 sour cream 26.67 tomato puree 15% 13.33 salt 11,2 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes are cut and blanched in hot water. Prepared rabbit meat is cut and fried in vegetable oil. Prepared chives and lettuce are chopped and frozen, preferably quickly. Prepared cucumbers and pickled mushrooms are cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sour cream, tomato puree, 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. The minimum consumption of a rabbit corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II. When using tomato puree with a solids content that does not coincide with the formulation, its consumption is converted to the equivalent solids content. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 for the experimental product 1.3 · 10 ⁵ and for the control product 1.1 · 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 a canned salad, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and frying rabbit oil in vegetable oil, cutting and freezing green onions and lettuce, cutting cucumbers and pickled mushrooms, freezing fresh green pea grains , mixing the listed components without oxygen with sour cream, tomato puree, salt and bitter black pepper, packing the resulting mixture and mayonnaise at the next flow rate ntov, parts by weight: rabbit 355.56-380.95 vegetable oil 26.67 chicken eggs 201.33 cucumbers 87.2 potatoes 136.53-144 salad 44 marinated mushrooms 66.67 green pea 145.33 green onions 14.67 sour cream 26.67 tomato puree 15% 13.33 salt 11,2 black bitter pepper 0.3 mayonnaise before the release of the target product 1000, sealing and sterilization.