RU2323654C1 - Production method for preserved food "salad with prawns and potato" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: preserved food is made by cutting and blanching potatoes and tomatoes, cutting and freezing lettuce and herbs, freezing green peas, cutting pickled cucumbers and prawn meat, mixing the listed ingredients with tomato paste, acetic acid, sugar, salt, hot black pepper, allspice, cinnamon and nutmeg without access for oxygen, packing the mixture and mayonnaise, pressurization and sterilization.

EFFECT: 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 shrimp and potatoes", which includes cooking and peeling shrimps, cooking and cutting potatoes, cutting pickles, tomatoes and herbs, mixing potatoes, shrimp meat, pickles, canned green peas, mayonnaise, sauce South ", table salt and black bitter pepper and decoration with tomatoes, lettuce and herbs to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 467).

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 producing canned food “Shrimp and Potato Salad” involves preparing the recipe components, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting pickles and shrimp meat, mixing the above components without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper, allspice, cinnamon and nutmeg, packing the resulting mixture and may onesia at the following component consumption, parts by weight:

shrimp 834.82 potatoes 396.9-418.6 salted cucumbers 84.5 green pea 84.5 tomatoes 43.6 salad 25.58 greenery 29.07 tomato paste in terms of 30% 5.3 acetic acid in terms of 80% 0,03 sugar 2,38 salt 11.07 black bitter pepper 0.21 allspice 0.01 cinnamon 0.02 nutmeg 0.01 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 and tomatoes are cut and blanched in hot water. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickles and shrimp meat are chopped. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, table salt, bitter black pepper, allspice, cinnamon and nutmeg. 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 tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 pilot product of 1.3 · 10 ⁵ and for a control product of 1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing prescription ingredients, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting pickled cucumbers and shrimp meat, mixing the listed components without oxygen with tomato paste, acetic acid, sugar , table salt, bitter black pepper, allspice, cinnamon and nutmeg, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: shrimp 834.82 potatoes 396.9-418.6 salted cucumbers 84.5 green pea 84.5 tomatoes 43.6 salad 25.58 greenery 29.07 tomato paste in terms of 30% 5.3 acetic acid in terms of 80% 0,03 sugar 2,38 salt 11.07 black bitter pepper 0.21 allspice 0.01 cinnamon 0.02 nutmeg 0.01 mayonnaise before the release of the target product 1000, sealing and sterilization.