RU2328869C1 - Method for producing tinned food "beetroot salad with fresh herring" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: tinned food is produced by cutting and blanching potatoes and tomatoes, blanching and cutting a carrot and beetroot, cutting and frosting the spring onions and parsley greens, blanching and grinding-in a garlic, cutting the herring sirloin and pickled cucumbers, frosting the fresh green peas. The said components are mixed at the oxygen-free conditions with the tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, black bitter pepper, allspice tree, cloves, cinnamon and mustard. The obtained mixture and mayonnaise are packed, sealed and sterilised.

EFFECT: tinned food has increased assimilability.

Description

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

A known method of producing a culinary dish "Vinaigrette with fresh herring", which involves cooking and cutting fillet of herring, potatoes, carrots and beets, cutting pickles and tomatoes, mixing these components with canned green peas, mayonnaise, Moskovsky sauce and table salt, laying slide and decoration with green onions and parsley to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p.196).

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 producing canned food “Vinaigrette with fresh herring” involves preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting carrots and beets, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting fillets herring and pickles, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate oia, black bitter pepper, allspice, cloves, cinnamon and mustard, packaging the mixture and mayonnaise at the following component consumption, parts by weight:

herring fillet 416.67 potatoes 208.33-225 salted cucumbers 68.13 tomatoes 93.75 carrot 58.5-60 green pea 27.25 beet 124-129 green onions 45.83 parsley 12.5 garlic 0.008-0.009 tomato paste 30% 3.35 acetic acid 80% 0,041 sugar 0.12 salt 11.25 calcium acetate 0.57 black bitter pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 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 carrots and beets are blanched and chopped. Prepared green onions and parsley are cut and subjected to freezing, preferably fast. The prepared garlic is blanched in and rubbed. Prepared herring fillet and pickles are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cloves, cinnamon 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. 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. 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 2.1 · 10 ⁵ for the experimental product and 1.7 · 10 ⁵ 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 for the production of canned food, which involves preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting carrots and beets, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting fillet of herring and pickles, freezing fresh grain of green peas, mixing of the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cloves, cinnamon and mustard, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: herring fillet 416.67 potatoes 208.33-225 salted cucumbers 68.13 tomatoes 93.75 carrot 58.5-60 green pea 27.25 beet 124-129 green onions 45.83 parsley 12.5 garlic 0.008-0.009 tomato paste in terms of 30% 3.35 acetic acid in terms of 80% 0,041 sugar 0.12 salt 11.25 calcium acetate 0.57 black bitter pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 mayonnaise before the release of the target product 1000, sealing and sterilization.