RU2323617C1 - Production method for preserved food "meat and ham salad" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: preserved food is made by cutting and frying beef in vegetable oil, boiling, shelling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing parsley leaves, cutting pickled cucumbers and ham, mixing specified ingredients with lemon juice and salt without access for oxygen, packing obtained mixture and mayonnaise, pressurization and sterilization.

EFFECT: new preserved food has enhanced digestibility.

Description

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

There is a method of producing a culinary dish "Salad of meat and ham", which includes frying and cutting beef, cooking, peeling and cutting chicken eggs, cutting ham, pickled cucumbers, parsley and tomatoes, mixing beef, ham, pickled cucumbers, parsley, lemon juice, mayonnaise and salt, laying and decorating with chicken eggs and tomatoes to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 411).

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 ham salad involves preparing the recipe, cutting and frying beef in vegetable oil, cooking, peeling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing parsley, cutting pickled cucumbers and ham, mixing the listed components without oxygen access with lemon juice and sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

beef 281.69-289.86 ham 125 vegetable oil 22 chicken eggs 88 tomatoes 225 pickles 327 parsley 37.5 lemon juice thirty salt 8.4 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 beef is cut and fried in vegetable oil. Prepared chicken eggs are boiled, peeled and chopped. Prepared tomatoes are cut and blanched in hot water. Prepared parsley is cut and subjected to freezing, preferably fast. Prepared pickled cucumbers and ham are chopped. The listed components are mixed without oxygen with lemon juice 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. The minimum consumption of beef corresponds to the use of meat of category I, and the maximum corresponds to the use of meat of category II.

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.

The assimilation of the canned food obtained by the proposed method and the culinary dish by the closest analogue was checked by culturing the test organism Tetrachimena pyriformis on their samples. Assimilation was evaluated by the number of ciliates in 1 cm ^{3 of the} product. It was 1.5 · 10 ⁵ for the experimental product and 1.3 · 10 ⁵ 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 recipe components, cutting and frying beef in ghee, cooking, peeling and cutting chicken eggs, cutting and blanching tomatoes, cutting and freezing parsley, cutting pickled cucumbers and ham, mixing the listed components without oxygen and lemon juice and table salt, packaging the resulting mixture and mayonnaise at the following consumption of components, parts by weight: beef 281.69-289.86 ham 125 vegetable oil 22 chicken eggs 88 tomatoes 225 pickles 327 parsley 37.5 lemon juice thirty salt 8.4 mayonnaise before the release of the target product 1000, sealing and sterilization.