RU2323667C1 - Production method for preserved food "meat salad with pickled cucumbers" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: preserved food is made by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cutting ham and pickled cucumbers, freezing fresh green peas, mixing the listed ingredients with salt without access for oxygen, packing the obtained 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.

There is a method of developing a culinary dish "Meat Salad with Pickles", which involves cooking and cutting potatoes, cutting pickles and ham, cooking, peeling and chopping chicken eggs and mixing the listed ingredients with canned green peas, mayonnaise and table salt to obtain the finished dish ( Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 405).

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 the canned product “Meat Salad with Pickles” involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and ham, freezing fresh green pea grain, mixing the listed components without access of oxygen with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

ham 250 chicken eggs 132 potatoes 256-270 salted cucumbers 218 green pea 109 salt 7.2 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes are cut and blanched in hot water. Prepared pickles and ham are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with 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 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)

A method of producing a canned product, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting pickles and ham, freezing fresh grain of green peas, mixing these components without oxygen with sodium chloride, packing the resulting mixture and mayonnaise at the following consumption of components, parts by weight: ham 250 chicken eggs 132 potatoes 256-270 salted cucumbers 218 green pea 109 salt 7.2 mayonnaise before the release of the target product 1000, sealing and sterilization.