RU2323597C1 - Production method for preserved food "ham and salted mushroom salad" - Google Patents

Abstract

FIELD: food industry; snack preserved food production technology.

SUBSTANCE: preserved food is made by cutting and blanching potatoes, cucumbers and onions, cutting and freezing lettuce and herbs, cutting ham and salted mushrooms, boiling, shelling and cutting chicken eggs, mixing the specified ingredients with tinned sweet corn, salt, calcium ascorbate and hot black pepper without access for oxygen, packing obtained mixture and vegetable oil, pressurization and sterilization.

EFFECT: enhanced digestibility.

Description

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

A known method of producing a culinary dish "Salad with ham and salted mushrooms", which includes cooking, peeling and cutting chicken eggs, cooking and cutting potatoes, cutting, mixing with table salt and aging for 1 hour cucumbers, cutting onions, ham and pickled mushrooms , mixing the listed components with canned sweet corn, vegetable oil and pepper, laying in a salad bowl and decorating with lettuce and greens to obtain the finished dish (L. Strokova, Snacks and salads - M .: RIPOL-CLASSIC, 2000, p.397) .

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 salads with ham and salted mushrooms involves preparing the recipe, cutting and blanching potatoes, cucumbers and onions, cutting and freezing lettuce and greens, cutting ham and pickled mushrooms, cooking, peeling and cutting eggs, mixing the listed components without oxygen with canned sweet corn, sodium chloride, calcium ascorbate and bitter black pepper, packing the resulting mixture and vegetable oil at the following m flow components pbw .:

ham 200 chicken eggs 58.67 salted mushrooms 218 potatoes 136.53-144 cucumbers 116.27 onion 124.8-126.4 salad 29.33 greenery 25 sweet corn 84.8 salt 7.2 calcium ascorbate 0.46 black bitter pepper 0.3 vegetable oil 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, cucumbers and onions are cut and blanched in hot water. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared ham and salted mushrooms are chopped. Prepared chicken eggs are boiled, peeled and chopped. The listed components are mixed without oxygen with canned sweet corn, sodium chloride, calcium ascorbate and bitter black pepper. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil 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 1 year.

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)

A method for the production of canned food, which includes preparing prescription ingredients, cutting and blanching potatoes, cucumbers and onions, cutting and freezing lettuce and greens, cutting ham and pickled mushrooms, cooking, peeling and cutting chicken eggs, mixing the listed components without oxygen with canned sweet corn , sodium chloride, calcium ascorbate and bitter black pepper, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight: ham 200 chicken eggs 58.67 salted mushrooms 218 potatoes 136.53-144 cucumbers 116.27 onion 124.8-126.4 salad 29.33 greenery 25 sweet corn 84.8 salt 7.2 calcium ascorbate 0.46 black bitter pepper 0.3 vegetable oil before the release of the target product 1000, sealing and sterilization.