RU2329740C1 - Preserve production process "potato salad with mushrooms and herring" - Google Patents

Abstract

FIELD: alimentary products, preservation.

SUBSTANCE: preparation of recipe ingredients. The preserve production process includes the following activities: slicing and blanching potatoes, cucumbers and onions, cutting and freezing bunch onion and greens, cutting salty herring fillet and brined mushrooms, mixing the above-mentioned ingredients with vinegar, sugar, culinary salt, calcium acetate, mustard and hot black pepper under oxygen-insulated conditions, packaging the mix and mayonnaise, vacuum sealing and sterilisation. This serves to extend and diversify the armoury of methods and foodstuff used for production of preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind. Digestibility index of the preserve is equal to 10.6·10⁴, while that of the foodstuff used for its preparation - only 7.1·10⁴.

EFFECT: production of enhanced digestibility preserves.

Description

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

A known method of producing a culinary dish "Potato salad with mushrooms and herring", which includes preparing the recipe components, cooking and cutting potatoes, cutting fillet of salted herring, cucumbers and onions and green onions, chopping salted mushrooms and mixing the listed ingredients with mustard 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 producing canned food “Potato salad with mushrooms and herring” involves preparing the recipe components, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting the fillet of salted herring and pickled mushrooms, mixing the listed components without access of oxygen with acetic acid, sugar, sodium chloride, calcium acetate, mustard and black bitter pepper, packaging the mixture and mayonnaise at the following component consumption, parts by weight:

smoked 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 9.12 calcium acetate 0.93 mustard 0.5 black bitter pepper 0.2 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, cucumbers and onions are cut and blanched in hot water. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared salted herring fillets and pickled mushrooms are chopped. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, mustard and black bitter pepper. 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 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)

Method for the production of canned food, which includes preparing prescription ingredients, cutting and blanching potatoes, cucumbers and onions, cutting and freezing green onions, cutting fillet of salted herring and pickled mushrooms, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate , mustard and black bitter pepper, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: smoked 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 9.12 calcium acetate 0.93 mustard 0.5 black bitter pepper 0.2 mayonnaise before the release of the target product 1000, sealing and sterilization.