RU2328898C1 - Method for producing tinned food "fish mini-rolls" - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: tinned food is produced by cutting and blanching potatoes and cucumbers; blanching and cutting carrots; frosting the fresh green peas and mixing the said components at the oxygen-free conditions with sugar and sodium chloride to produce the garnish; blanching and grating ginger and mixing it with sodium chloride, cutting the skinned fish sirloin; laying upon it the mixture of ginger and sodium chloride and coiling to produce the mini-rolls; packing the mini-rolls, garnish and mayonnaise, sealing and sterilisation.

EFFECT: tinned food has improved assimilability as compared to analogue dish.

Description

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

A known method of obtaining a culinary dish "Fish rolls", which includes cooking and cutting potatoes and carrots, cutting cucumbers and mixing the listed ingredients with canned green peas and mayonnaise to obtain a side dish, rubbing ginger, sprinkling the skinned fish fillet with salt and ginger, twisting, seasoning for 20 minutes with a slight boil, cooling, cutting to obtain rolls and laying them on a side dish to obtain a finished dish (Rolls and rolls. - Chelyabinsk: Arkaim, 2004, p.7).

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 fish rolls involves preparing the recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, freezing fresh green pea grains and mixing these components without oxygen with sugar and table salt to obtain a side dish , blanching and rubbing ginger and mixing it with table salt, cutting skinless fish fillet, laying on it a mixture of ginger and table salt and twisting with rolls, packing rolls, garnish and mayonnaise at the following component consumption, parts by weight:

skinned fish fillet 547.95 ginger 34.11-34.66 potatoes 105.21-110.96 carrot 64.11-65.75 cucumbers 59.73

green peas 59.73

sugar 0.2

salt 12

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 cucumbers are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sugar and sodium chloride to obtain a side dish.

Prepared ginger is blanched, rubbed and mixed with table salt. Prepared skinned fish fillet is cut, a mixture of ginger and salt is placed on it and twisted to obtain rolls.

Rolls, garnish 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. 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 2.6 · 10 ⁵ for the experimental product and 2.3 · 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 of producing canned food, which includes preparing the recipe components, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, freezing fresh green pea grains and mixing the listed components without oxygen with sugar and table salt to obtain a side dish, blanching and rubbing ginger and mixing it with with salt, cutting the skinless fish fillet, laying on it a mixture of ginger and table salt and twisting to get rolls, packing rolls, side dish and mayon for the next flow components pbw .: skinned fish fillet 547.95 ginger 34.11-34.66 potatoes 105.21-110.96 carrot 64.11-65.75 cucumbers 59.73 green pea 59.73 sugar 0.2 table salt 12 mayonnaise before the release of the target product 1000, sealing and sterilization.