RU2327373C1 - Method of preparation of canned salad "izhevsk" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: canned salad is prepared by eggs cooking, clearings and cutting, a potato cutting and parboiling, green onion and lattuce cutting and freezing, cutting of chicken meat, pickles and vinegar pickled mushrooms, fresh grain of a green peas freezing, mixing together of the listed components without access of oxygen with sour cream, a tomato puree, salt and black bitter pepper, packing of the received mix and mayonnaise, hermetic sealing and sterilisation.

EFFECT: canned food has a raised comprehensibility.

Description

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

A known method of preparing a culinary dish "Salad" Izhevsky ", which involves cooking, peeling and cutting chicken eggs, cooking and cutting chicken, cooking and cutting potatoes, shredding pickles, lettuce, pickled mushrooms and green onions and mixing the listed ingredients with canned green peas, mayonnaise, sour cream, tomato puree, salt and pepper to obtain the finished dish (Sungurova E.E. Pir for the whole world. - M.: Physical education and sport, 1994, p. 341-342).

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 Izhevsky canned salad preparation method involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing green onions and lettuce, cutting chicken, pickles and pickled mushrooms, freezing fresh green pea grains, mixing the listed components without oxygen with sour cream, tomato puree, salt and black bitter pepper, packing the resulting mixture and mayonnaise in the next component consumption, parts by weight:

chicken 1144.49 chicken eggs 201.33 salted cucumbers 87.2 potatoes 136.53-144 salad 44 marinated mushrooms 66.67 green pea 145.33 green onions 14.67 sour cream 26.67 tomato puree 15% 13.33 salt 10.68 black bitter pepper 0.3 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 chives and lettuce are chopped and frozen, preferably quickly. Prepared chicken, pickles and pickled mushrooms are cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sour cream, tomato puree, sodium chloride and bitter black pepper. 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 puree with a solids content that does not coincide with the formulation, its consumption is converted to the equivalent solids content. 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 was for the experimental product 1.3 · 10 ⁵ and for the control product 1.1 · 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 preparing a canned salad, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing green onions and lettuce, cutting chicken, pickles and pickled mushrooms, freezing fresh green pea grains, mixing the listed ingredients without access of oxygen with sour cream, tomato puree, salt and bitter black pepper, packaging the mixture and mayonnaise at the following component consumption, parts by weight: chicken 1144.49 chicken eggs 201.33 salted cucumbers 87.2 potatoes 136.53-144 salad 44 marinated mushrooms 66.67 green pea 145.33 green onions 14.67 sour cream 26.67 tomato puree 15% 13.33 salt 10.68 black bitter pepper 0.3 mayonnaise before the release of the target product 1000, sealing and sterilization.