RU2322850C1 - Method for manufacturing canned food "salad with ham, potatoes and green peas" - 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 freezing lettuce and the greens; cutting and blanching potatoes; blanching and cutting carrots; freezing fresh grains of green peas; cutting pickled cucumbers and ham 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.

A known method of producing a culinary dish "Salad with ham, potatoes and green peas", which includes cooking, peeling and cutting chicken eggs, cooking and cutting potatoes and carrots, cutting pickles, ham, salad and greens, mixing potatoes, carrots, chicken eggs, ham, pickles, canned green peas, mayonnaise, table salt and black bitter pepper, laying in a salad bowl, dressing with salad and sprinkling with greens to get the finished dish (Strokova L.V. Snacks and salads. - M .: RIPOL-CLASSIC, 2000 , p. 396).

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 food “Salad with ham, potatoes and green peas” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing salad and greens, freezing fresh green pea seeds, cutting pickles and ham, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and mayonnaise the next time gathering components, parts by weight:

ham 160 potatoes 512-540 green pea 87.2 salted cucumbers 87.2 carrot 46.8-48 salad 22 greenery 25 chicken eggs 70,4 salt 9.12 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 carrots are blanched and chopped. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickles and ham 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. 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 amounted to 12.8 · 10 ⁴ for the experimental product and 9.9 · 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, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting pickles and ham, mixing the listed components without access of oxygen with salt and bitter black pepper, packaging the mixture and mayonnaise at the following component consumption, parts by weight: ham 160 potatoes 512-540 green pea 87.2 salted cucumbers 87.2 carrot 46.8-48 salad 22 greenery 25 chicken eggs 70,4 salt 9.12 black bitter pepper 0.3 mayonnaise before the release of the target product 1000 sealing and sterilization.