RU2330419C1 - Method of production of tinned product "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of tinned product making includes preparation of recipe components and implies as follows. Chicken eggs are boiled, peeled and diced; potatoes, cucumbers and tomatoes are diced and blanched; carrots are sliced and blanched; lettuce and greens are cut and frozen; fresh green peas are frozen; filleted whiting and marinated mushrooms are diced. All listed components are mixed up in no-oxygen medium with table salt and calcium lactate, sour cream and mayonnaise mixed in ratio 1:2. Produced mixture is packed up.

EFFECT: enables to produce new tinned food which has improved digestibility.

Description

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

There is a method of preparing a culinary dish "Fish salad", which involves cooking, peeling and cutting chicken eggs, cooking and cutting merlang, potatoes and carrots, cutting cucumbers, canned mushrooms, lettuce and tomatoes, chopping greens and mixing the listed ingredients with canned green peas, mayonnaise , sour cream and table salt to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p.188).

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 the canned product "Fish Salad" involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and herbs, freezing fresh green pea grains, cutting fillet of merlang and pickled mushrooms, mixing the listed components without oxygen with sodium chloride and calcium lactate, mixing sour cream and mayonnaise in a ratio by weight 1: 2, packing of the mixtures obtained at the following component consumption, parts by weight:

Merlang Fillet 279.07 chicken eggs 35.81 cucumbers 63.37 green pea 63.37 carrot 65.3-66.98 marinated mushrooms 63.95 potatoes 297.67-313.95 greenery 8.72 salad 25.58 tomatoes 52.37 salt 11.3 calcium lactate 0.4 a mixture of sour cream and 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes, cucumbers and tomatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared merlang fillets and pickled mushrooms are chopped. The listed components are mixed without oxygen with sodium chloride and calcium lactate.

Sour cream and mayonnaise are mixed in a ratio by weight of 1: 2.

The resulting mixture is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream and mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. 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 for the experimental product 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, 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 a canned product, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting fillet of merlang and pickled mushrooms, mixing the listed components without oxygen with sodium chloride and calcium lactate, mixing sour cream and mayonnaise in a ratio by weight of 1: 2, packing the resulting mixtures in the wake component consumption, parts by weight: Merlang Fillet 279.07 chicken eggs 35.81 cucumbers 63.37 green pea 63.37 carrot 65.3-66.98 marinated mushrooms 63.95 potatoes 297.67-313.95 greenery 8.72 salad 25.58 tomatoes 52.37 salt 11.3 calcium lactate 0.4 a mixture of sour cream and mayonnaise before the release of the target product 1000, sealing and sterilization.