RU2329695C1 - Method of manufacturing canned food "vinegret with squids" - 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 lettuce and greenstuffs, cutting squid fillet and pickled cucumbers, freezing fresh green peas. The above components are mixed without oxygen access with acetic acid, sugar, table salt, calcium acetate, 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 obtaining a culinary dish "Vinaigrette with squid", which includes preparing the recipe components, cooking and cutting squid fillet, potatoes, beets and carrots, cutting pickles, onions and greens, mixing squid fillet, potatoes, beets, carrots, pickles, onions, canned green peas and mustard dressing, laying in a salad bowl, decorating with lettuce and sprinkling with greens to obtain the finished dish (Magidov Y.I. Dishes from non-fish sea products. - M.: Light and food industry Nost, 1983, p.23).

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 preserves "Vinaigrette with squid" involves preparing the recipe components, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing lettuce and greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, black pepper and mustard, packing the resulting mixture and vegetable oil at the following component consumption, parts by weight:

squid fillet 227.27 beet 82.67-86 carrot 52-53.33 potatoes 113.78-120 salted cucumbers 72.67 onion 78-79 green pea 24.22 salad eleven greenery 12.5 acetic acid 80% 0.2 sugar 2 salt 11,2 calcium acetate 0.4 black bitter pepper 0.2 mustard 0.5 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 lettuce and herbs are chopped and frozen, preferably quickly. Prepared squid fillets 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, calcium acetate, 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 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 11.7 · 10 ⁴ for the experimental product and 7.7 · 10 ⁴ 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 prescription ingredients, cutting and blanching potatoes and onions, blanching and cutting beets and carrots, cutting and freezing lettuce and greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with acetic acid, sugar, salt, calcium acetate, bitter black pepper and mustard, packing the resulting mixture and vegetable oil at the following consumption of components, ma .ch .: squid fillet 227.27 beet 82.67-86 carrot 52-53.33 potatoes 113.78-120 salted cucumbers 72.67 onion 78-79 green pea 24.22 salad eleven greenery 12.5 acetic acid in terms of 80% 0.2 sugar 2 salt 11,2 calcium acetate 0.4 black bitter pepper 0.2 mustard 0.5 vegetable oil before the release of the target product 1000, sealing and sterilization.