RU2329735C1 - Preserve production process "potato salad with mushrooms and herring" - Google Patents

Abstract

FIELD: alimentary products, preservation.

SUBSTANCE: invention refers to the sphere of food industry. The preserve production process includes the following activities: slicing and blanching potatoes, cucumbers and onions, cutting and freezing bunch onion and greens, cutting herring fillet and brined mushrooms, mixing the above-mentioned ingredients with vinegar, sugar, culinary salt, calcium acetate, hot black pepper and CO₂-extract of pyrolised wood under oxygen-insulated conditions, packaging the mix and vegetable oil, vacuum sealing and sterilisation. The process enables production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.

EFFECT: production of enhanced digestibility preserves.

Description

The invention relates to a technology for the production of canned snacks. A known method of preparing a culinary dish "Potato salad with mushrooms and herring", which includes preparing the recipe, cooking and cutting potatoes, cutting fillet of smoked herring, cucumbers and onions and green onions, chopping salted mushrooms and mixing the listed ingredients with salad dressing to obtain the finished dish (Usov V.V., Fish on your table - M.: Food Industry, 1979, p.194).

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 preparing canned potato salad with mushrooms and herring involves preparing the recipe, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting herring and salted mushrooms, mixing the listed ingredients without access oxygen and acetic acid, sugar, sodium chloride, calcium acetate, black pepper and CO ₂ extracts of the pyrolysis of wood, and packing the resulting mixture of vegetable oil with the following p gathering components in parts by weight .:

herring fillet 214.59 potatoes 439.48-463.52 salted mushrooms 30.9 cucumbers 140.34 onion 160.69-162.75 green onions 47.21 acetic acid 80% 0.57 sugar 1.23 salt 12 calcium acetate 0.93 black bitter pepper 0.2 Pyrolysis wood CO ₂ extract 0.002 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, cucumbers and onions are cut and blanched in hot water. The prepared green bunch is cut and subjected to freezing, preferably fast. Prepared herring fillet and salted mushrooms are chopped. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and a CO ₂ -extract of pyrolysis wood. 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 was 10.6 · 10 ⁴ for the experimental product and 7.1 · 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 preparing canned food, which includes preparing prescription ingredients, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting herring fillet and pickled mushrooms, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight: herring fillet 214.59 potatoes 439.48-463.52 salted mushrooms 30.9 cucumbers 140.34 onion 160.69-162.75 green onions 47.21 acetic acid in terms of 80% 0.57 sugar 1.23 salt 12 calcium acetate 0.93 black bitter pepper 0.2 CO ₂ pyrolysis wood extract 0.002 vegetable oil before the release of the target product 1000, sealing and sterilization.