RU2323618C1 - Production method for preserved food "roast beef salad" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is made by cutting and frying beef in melted butter, cutting and blanching apples and potatoes, boiling, shelling and cutting chicken eggs, blanching and cutting carrots, cutting pickled cucumbers, freezing fresh green peas, mixing the specified ingredients with salt and hot black pepper without access for oxygen, mixing sour cream and mayonnaise, packing obtained mixtures, pressurization and sterilization.

EFFECT: new preserved food has 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 fried beef", which includes cooking and cutting potatoes and carrots, frying and cutting beef, cooking, peeling and cutting eggs, cutting pickles and apples, mixing potatoes, carrots, pickles, apples, beef , canned green peas, sour cream, mayonnaise, pepper and salt, laying in a salad bowl and decorating with chicken eggs to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 414-413 )

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 fried beef” involves preparing the recipe components, cutting and frying beef in ghee, cutting and blanching apples and potatoes, cooking, peeling and cutting chicken eggs, blanching and cutting carrots, cutting salted cucumbers, freezing fresh green pea grains, mixing the listed components without oxygen with sodium chloride and black bitter pepper, mixing sour cream and mayonnaise in a weight ratio of 1: 2, packing obtained th mixtures at the following component consumption, parts by weight:

beef 242.84-249.88 melted butter 18.97 chicken eggs 75.86 potatoes 331.03-349.14 salted cucumbers 93.97 carrot 60.52-62.07 green pea 28.19 apples 96.98 salt 10.97 black bitter pepper 0.3 a mixture of sour cream and 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 ghee. Prepared apples and potatoes are cut and blanched in hot water. Prepared chicken eggs are boiled, peeled and chopped. Prepared carrots are blanched and chopped. Prepared chopped pickles. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper.

Sour cream and mayonnaise are mixed in a ratio by weight of 1: 2.

The resulting mixture is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream and 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. 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 a test product of 13.3 · 10 ⁴ and for a control product of 9 · 10 ^4, 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, cutting and blanching apples and potatoes, cooking, peeling and cutting chicken eggs, blanching and cutting carrots, cutting pickles, freezing fresh green pea grain, mixing the listed components without access of oxygen with sodium chloride and bitter black pepper, mixing sour cream and mayonnaise in a ratio by weight of 1: 2, packing of the mixtures obtained at the following component consumption, wt.h: beef 242.84-249.88 melted butter 18.97 chicken eggs 75.86 potatoes 331.03-349.14 salted cucumbers 93.97 carrot 60.52-62.07 green pea 28.19 apples 96.98 salt 10.97 black bitter pepper 0.3 a mixture of sour cream and mayonnaise before the release of the target product 1000, sealing and sterilization.