RU2322138C1 - Method for manufacturing canned food "mussels-saute with garlic and herbs" of special indication - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with cutting and frying garlic and shallot in vegetable oil; cutting and blanching lemons; cutting and freezing parsley greens; roasting mussels' meat in vegetable oil. The above-mentioned components should be mixed at oxygen-free technique with common salt, sweet red pepper and hot red pepper. The mixture obtained and fish broth should be packed followed by sealing and sterilization. The innovation enables to manufacture canned food being of increased digestibility.

EFFECT: higher efficiency of manufacturing.

Description

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

A known method for the production of culinary dishes "Mussels-sauté with garlic and herbs", which includes preparing the recipe components, cooking in drinking water with lemon, extract from shells and frying for 1 minute in olive oil mussels, chopping and frying for 5 minutes in olive oil of shallots and garlic, chopping parsley, mixing the listed ingredients with sweet red pepper and hot red pepper, heating and aging for 1-2 minutes to obtain the finished dish (Farrow D., Clark J. Greek cuisine. - M .: Eksmo, 2003, p. 20).

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 the production of canned meat "Mussel-saute with garlic and herbs" involves preparing the recipe components, cutting and sautéing shallots and garlic in vegetable oil, cutting and blanching lemons, cutting and freezing parsley, frying in vegetable oil mussel meat, mixing the listed components without oxygen access with sodium chloride, sweet red pepper and hot red pepper, packing the resulting mixture and fish broth at the following component consumption, parts by weight:

mussels 2340 vegetable oil 234 lemons 14.95 shallot 60.84-61.62 garlic 13.31-14.04 parsley 48.75 salt 12 sweet red pepper 6.5 hot red pepper 3.9 fish stock 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 shallots and garlic are chopped and sautéed in vegetable oil. Prepared lemons are sliced and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably slow. Prepared mussel meat is fried in vegetable oil. The listed components are mixed without oxygen with sodium chloride, sweet red pepper and hot red pepper. The resulting mixture and fish broth are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except for fish broth, 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 2 years.

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 pilot product of 2.7 · 10 ⁵ and for the control product of 2.2 · 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 for the production of canned food, which involves preparing the recipe components, cutting and sautéing shallots and garlic in vegetable oil, cutting and blanching lemons, cutting and freezing parsley, frying mussel meat in vegetable oil, mixing the listed components without oxygen with sodium chloride, pepper sweet red and hot red pepper, packaging the resulting mixture and fish broth at the following component consumption, parts by weight: mussels 2340 vegetable oil 234 lemons 14.95 shallot 60.84-61.62 garlic 13.31-14.04 parsley 48.75 salt 12 sweet red pepper 6.5 hot red pepper 3.9 fish stock before the release of the target product 1000, sealing and sterilization.