RU2322836C1 - Method for manufacturing canned food "meat salad with pickled cucumbers" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with the technology for manufacturing tinned snacks due to boiling, shelling and cutting hen eggs; cutting and blanching potatoes; cutting pickled cucumbers and meat; freezing fresh grains of green peas; cutting and freezing green onions and the greens and mixing the above-mentioned components at a certain ratio at oxygen-free technique with common salt followed by packing the mixture obtained and mayonnaise, sealing and sterilization. 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.

A known method of producing a culinary dish "Meat Salad with Pickles", involving cooking and cutting meat and potatoes, cutting pickles, green onions and herbs, cooking, peeling and chopping chicken eggs and mixing the listed ingredients with canned green peas, mayonnaise and salt with the receipt of the finished dish (Strokova L.V. Snacks and salads - M .: RIPOL-CLASSIC, 2000, p. 405).

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 and meat salad with pickles involves the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, freezing fresh grain of green peas, cutting and freezing green onions and herbs, mixing the listed components without oxygen access with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

meat 200.8-262.47 chicken eggs 110 potatoes 213.33-225 salted cucumbers 181.67 green pea 90.83 green onions 91.67 greenery 31.25 salt 8 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 chopped and blanched in hot water. Prepared pickles and meat cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared green onions and greens are cut and subjected to freezing, preferably quick. The listed components are mixed without oxygen with sodium chloride. 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 for the estimated laying of 166.67 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 assumed to be minimum in the second calendar half year, and 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 a pilot product of 1.3 · 10 ⁵ and for the control product 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 for the production of canned food, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and meat, freezing fresh grain of green peas, cutting and freezing green onions and greens, mixing the listed components without oxygen access to the cooker salt, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: meat 200.8-262.47 chicken eggs 110 potatoes 213.33-225 salted cucumbers 181.67 green pea 90.83 green onions 91.67 greenery 31.25 table salt 8 mayonnaise before the release of the target product 1000 sealing and sterilization.