RU2323621C1 - Production method for preserved salad "originalnyi" - Google Patents

Abstract

FIELD: food industry; tinned snacks production technology.

SUBSTANCE: preserved food is made by cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beetroot and mushrooms, cutting and freezing celery and parsley leaves, mixing specified ingredients with acetic acid, salt and mustard without access for oxygen, packing obtained mixture and mayonnaise, pressurization and sterilization.

EFFECT: high digestibility.

Description

The invention relates to a technology for the production of canned snacks. A known method of manufacturing a culinary dish "Salad" Original ", which involves mixing and whipping mustard, vinegar and vegetable oil, frying and cutting meat, cooking and cutting mushrooms, potatoes and beets, chopping greens and celery root, adding whipped mixture to them, aging in within 1 hour, adding meat, mushrooms and mayonnaise, stirring, laying on a dish, decorating with potatoes, beets and greens of parsley and pouring mayonnaise to obtain the finished dish (Strokova L.V. Snacks and salads. - M: RIPOL-CLASSIC, 2000, p. 415-416).

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 of manufacturing canned salad "Original" involves the preparation of recipe components, cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beets and mushrooms, cutting and freezing green celery and parsley, mixing the listed components without access of oxygen with acetic acid, sodium chloride and mustard, packaging the resulting mixture and mayonnaise at the following consumption of components, parts by weight:

meat 52.66-68.83 vegetable oil 83.92 celery greens 174.83 celery root 216.19-265.38 mushrooms 50.26-52.45 potatoes 179.02-188.81 beet 173.43-180.42 parsley 25 acetic acid in terms of 80% 1.18 salt 12 mustard 1.75 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 meat is cut and fried in vegetable oil. Prepared potatoes and celery root are chopped and blanched in hot water. Prepared beets and mushrooms are blanched and chopped. Prepared celery and parsley are chopped and frozen, preferably quickly. The listed components are mixed without oxygen with acetic acid, sodium chloride and mustard. 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 meat consumption corresponds to the use of edged pork, and the maximum corresponds to the use of category II mutton. The consumption of other types of meat occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab of 43.71 kg per 1 ton of the target product. 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. The minimum consumption of mushrooms corresponds to the use of tubular mushrooms, and the maximum corresponds to the use of lamellar mushrooms. For other 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 pynformis on their samples. Digestibility was evaluated by the number of ciliates in 1 cm ³ product. It amounted to 8.6 · 10 ⁴ for the experimental product and 7.1 · 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 of manufacturing a canned salad, which includes preparing the recipe components, cutting and frying meat in vegetable oil, cutting and blanching potatoes and celery root, blanching and cutting beets and mushrooms, cutting and freezing green celery and parsley, mixing the listed components without oxygen with acetic acid , table salt and mustard, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: meat 52.66-68.83 vegetable oil 83.92 celery greens 174.83 celery root 216.19-265.38 mushrooms 50.26-52.45 potatoes 179.02-188.81 beet 173.43-180.42 parsley 25 acetic acid in terms of 80% 1.18 salt 12 mustard 1.75 mayonnaise before the release of the target product 1000, sealing and sterilization.