RU2330418C1 - Method of production of tinned food "beetroot salad with fresh sardine" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tinned food is produced by the following way. Potatoes and tomatoes, carrots and beet are diced and blanched. Spring onions and parsley are cut and frozen. Garlic is blanched and grated. Filleted sardine and pickled cucumbers are diced. Fresh green peas are frozen. All listed components are mixed up in no-oxygen medium with tomato paste, sugar, table salt, calcium acetate, black bitter pepper, allspice pepper, cloves, cinnamon and mustard. Then produced mixture is packed up with vegetable oil added, tinned and sterilised.

EFFECT: produced tinned food has improved digestibility in comparison with similar dishes.

Description

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

A known method of producing a culinary dish "Vinaigrette with fresh sardine", which involves cooking and cutting fillet of sardines, potatoes, carrots and beets, cutting pickles and tomatoes, mixing these components with canned green peas, mayonnaise, Moskovsky sauce and table salt, laying slide and decoration with green onions and parsley to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p.196).

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 fresh sardine” involves preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting carrots and beets, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting fillets sardines and pickles, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, table salt, stool acetate b, black pepper, allspice, cloves, cinnamon and mustard, packing the mixture and mayonnaise at the following component consumption, parts by weight:

sardine fillet 416.67 potatoes 208.33-225 salted cucumbers 68.13 tomatoes 93.75 carrot 58.5-60 green pea 27.25 beet 124-129 green onions 45.83 parsley 12.5 garlic 0.008-0.009 tomato paste in terms of 30% 3.35 acetic acid in terms of 80% 0,041 sugar 0.12 salt 11.25 calcium acetate 0.57 black bitter pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 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 tomatoes are cut and blanched in hot water. Prepared carrots and beets are blanched and chopped. Prepared green onions and parsley are chopped and frozen, preferably quickly. The prepared garlic is blanched in and rubbed. Prepared sardine fillet and pickles are chopped. Prepared fresh green pea grain is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, black bitter pepper, allspice, cloves, cinnamon and mustard. 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 tomato paste with a solids content that does not coincide with the formulation, its consumption is calculated on the equivalent solids content. 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 2.1 · 10 ⁵ for the experimental product and 1.7 · 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 for the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes and tomatoes, blanching and cutting carrots and beets, cutting and freezing green onions and parsley, blanching and rubbing garlic, cutting fillet sardines and pickles, freezing fresh green pea seeds mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cloves, cinnamon th and mustard, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight: sardine fillet 416.67 potatoes 208.33-225 salted cucumbers 68.13 tomatoes 93.75 carrot 58.5-60 green pea 27.25 beet 124-129 green onions 45.83 parsley 12.5 garlic 0.008-0.009 tomato paste in terms of 30% 3.35 acetic acid in terms of 80% 0,041 sugar 0.12 salt 11.25 calcium acetate 0.57 black bitter pepper 0.003 allspice 0.003 clove 0.008 cinnamon 0.002 mustard 0.008 mayonnaise before the release of the target product 1000, sealing and sterilization.