RU2322898C1 - Method for producing of canned food "crab salad" - Google Patents

Abstract

FIELD: food-processing industry, in particular, process for producing of snack canned foods.

SUBSTANCE: method involves cutting and blanching potato, turnip, tomatoes and cucumbers; blanching and cutting carrot; cutting and freezing lettuce; freezing fresh green peas grain; cutting crab meat; mixing said components in the ratio determined by receipt with vegetable oil, acetic acid and edible salt, without oxygen access; packaging resulted mixture and mayonnaise; pressurizing and sterilizing.

EFFECT: increased digestibility of novel canned food as compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Salad with crab", involving the cooking and cutting of potatoes, turnips and crab meat, cutting cucumbers and tomatoes, shredding salad, mixing the listed components with canned green peas, vegetable oil, vinegar and table salt and dressing with mayonnaise to obtain ready meals (L. Strokova, Snacks and salads - M.: RIPOL-CLASSIC, 2000, p. 472).

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 in that the method for the production of canned salad “Crab Salad” involves preparing the recipe components, cutting and blanching potatoes, turnips, tomatoes and cucumbers, blanching and cutting carrots, cutting and freezing lettuce, freezing fresh grain of green peas, cutting crab meat, mixing the listed components without oxygen with vegetable oil, acetic acid and sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

crab meat 180.33 vegetable oil 12.3 potatoes 314.75-331.97 turnip 59.02 carrot 57.54-59.02 cucumbers 89.34 tomatoes 92.21 green pea 89.34 salad 90.16 acetic acid 80% 0.46 salt 12 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, turnips, tomatoes and cucumbers are cut and blanched in hot water. Prepared carrots are blanched and chopped. The prepared salad is cut and subjected to freezing, preferably quick. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared crab meat is cut. The listed components are mixed without oxygen with vegetable oil, acetic acid and 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. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 was 10.6 · 10 ⁴ for the experimental product and 7.4 · 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)

A method for the production of canned food, which involves the preparation of prescription components, cutting and blanching potatoes, turnips, tomatoes and cucumbers, blanching and cutting carrots, cutting and freezing lettuce, freezing fresh grain of green peas, cutting crab meat, mixing the listed components without access of oxygen with vegetable oil, acetic acid and sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: crab meat 180.33 vegetable oil 12.3 potatoes 314.75-331.97 turnip 59.02 carrot 57.54-59.02 cucumbers 89.34 tomatoes 92.21 green pea 89.34 salad 90.16 acetic acid in terms of 80% 0.46 table salt 12 mayonnaise before the release of the target product 1000, sealing and sterilization.