RU2322817C1 - Method for manufacturing canned food "mushroom salad with meat" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing snack canned food due to cutting and blanching potatoes; boiling, shelling and cutting hen eggs; cutting and freezing green onions and the greens; cutting pickled cucumbers and meat and mixing the above-mentioned components at oxygen-free technique with common salt and hot black pepper. The mixture obtained and mayonnaise should be packed, sealed and sterilized. New canned food is of increased digestibility against analogous culinary dish.

EFFECT: higher efficiency of manufacturing.

Description

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

There is a method of producing a culinary dish "Mushroom salad with meat", which includes cooking, peeling and cutting chicken eggs, cooking and cutting meat and potatoes, cutting pickled mushrooms, pickles, green onions and herbs and mixing these components with mayonnaise, salt and pepper with the receipt of the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-KPASSIK, 2000, p. 363).

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 "Mushroom Salad with Meat" involves preparing the recipe components, cutting and blanching potatoes, cooking, peeling and cutting chicken eggs, cutting and freezing green onions and herbs, cutting pickled mushrooms, pickles and meat, mixing the listed components without access of oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

meat 240.96-314.96 chicken eggs 44 salted mushrooms 130.8 salted cucumbers 218 potatoes 128-135 green onions 55 greenery 25 salt 8.16 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 are cut and blanched in hot water. Prepared chicken eggs are boiled, peeled and chopped. Prepared green onions and greens are cut and subjected to freezing, preferably quick. Prepared salted mushrooms, pickles and meat are chopped. The listed components are mixed without oxygen with sodium chloride 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. The minimum meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses per design tab 200 kg per 1 ton of the target product. 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 amounted to 12.4 · 10 ⁴ for the experimental product and 9.6 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes, cooking, peeling and cutting chicken eggs, cutting and freezing green onions and herbs, cutting pickled mushrooms, pickles and meat, mixing the listed components without oxygen with sodium chloride and pepper black bitter, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: meat 240.96-314.96 chicken eggs 44 salted mushrooms 130.8 salted cucumbers 218 potatoes 128-135 green onions 55 greenery 25 salt 8.16 black bitter pepper 0.3 mayonnaise before the release of the target product 1000 sealing and sterilization.