RU2329694C1 - Method of manufacturing canned food "vinegret with shrimps" - Google Patents

Abstract

FIELD: food products, canned food production.

SUBSTANCE: invention relates to technology of manufacturing snack canned food. The cans are manufactured by cutting and blanching potatoes and onion, blanching and cutting beetroots and carrots, cutting and freezing bunching onion, cutting shrimp meat and pickled cucumbers, freezing fresh green peas. The above components are mixed without oxygen access with acetic acid, sugar, table salt, black pepper and mustard. The obtained mix and vegetable oil are packed, hermetically sealed and sterilised.

EFFECT: production of canned food with increased digestibility

Description

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

A known method of manufacturing a culinary dish "Vinaigrette with shrimp", which includes preparing the recipe components, cooking, peeling and cutting shrimps, cooking and cutting potatoes, beets and carrots, cutting onions and green onions and pickles and mixing these components with canned green peas and mustard dressing to obtain the finished dish (Y. I. Magidov. Dishes from non-fish sea products. - M.: Light and food industry, 1983, p. 60).

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 shrimp” involves preparing the recipe components, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing green onions, cutting meat of shrimps and pickles, freezing fresh grain green peas, mixing the listed components without oxygen with acetic acid, sugar, salt, black bitter pepper and mustard, packing the resulting mixture and vegetable ma la with the following flow components pbw .:

shrimp 437.96 potatoes 233.58-246.35 carrot 128.1-131.39 beet 135.77-143.33 onion 64.05-64.87 green onions 60.22 salted cucumbers 238.69 green pea 56.67 acetic acid 80% 0.1 sugar 2.74 salt 9.37 black bitter pepper 0.2 mustard 0.28 vegetable oil 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 onions are cut and blanched in hot water. Prepared beets and carrots are blanched and chopped. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared shrimp meat and pickles are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, bitter black pepper and mustard. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent dry matter content. 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 a pilot product of 7.8 · 10 ⁴ and for the control product of 5.7 · 10 ^4, 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 includes preparing prescription ingredients, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing green onions, cutting meat of shrimps and pickles, freezing fresh grain of green peas, mixing the listed components without oxygen access acetic acid, sugar, salt, black bitter pepper and mustard, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight: shrimp 437.96 potatoes 233.58-246.35 carrot 128.11-131.39 beet 135.77-143.33 onion 64.05-64.87 green onions 60.22 salted cucumbers 238.69 green pea 56.67 acetic acid in terms of 80% 0.1 sugar 2.74 salt 9.37 black bitter pepper 0.2 mustard 0.28 vegetable oil before the release of the target product 1000, sealing and sterilization.