RU2330424C1 - Method of production of tinned food "vegetable salad with ham" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tinned food is cooked by the following way. Potatoes are diced and blanched; carrots and beet are sliced and blanched; string beans are frozen; fresh green peas are frozen as well; pickled cucumbers and ham are diced; garlic is blanched and grated. Thereafter all listed components are mixed up in no-oxygen medium with vegetable oil, acetic acid, table salt and black bitter pepper, packed with mayonnaise, tinned and sterilised.

EFFECT: production of tinned food which has improved digestibility.

Description

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

A known method of producing a culinary dish "Vegetable and Ham Salad", which includes boiling in salt water, cooling and cutting potatoes of carrots, green beans and beets, crushing garlic, cutting pickles and ham and mixing these components with canned green peas, vegetable oil, vinegar , with mayonnaise, salt and bitter black pepper to obtain the finished dish (Petrochenko V.V., Pilipchuk N.I., Polyakov D.N. Recipes of French cuisine. - M.: Food industry 1968, p.52).

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 the production of canned food “Vegetable and Ham Salad” involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing green beans, freezing fresh green peas, cutting pickles and ham, blanching and rubbing garlic, mixing the listed components without oxygen with vegetable oil, acetic acid, sodium chloride and bitter black pepper, packing the resulting mixture and a mayonnaise with the following flow components pbw .:

ham 62.5 vegetable oil 35.16 potatoes 240-253.19 carrot 219.38-225 green pea 136.25 green beans 110 beet 232.5-241.88 salted cucumbers 34.06 garlic 9-9,49 acetic acid 80% 0.33 salt 11.62 black bitter pepper 0.18 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 are cut and blanched in hot water. Prepared carrots and beets are blanched and chopped. Prepared green beans are cut and subjected to freezing, preferably slow. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickles and ham are chopped. The prepared garlic is blanched in and rubbed. The listed components are mixed without oxygen with vegetable oil, acetic acid, sodium chloride and bitter black 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 8.6 · 10 ⁴ for the experimental product and 8.1 · 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 for the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting carrots and beets, cutting and freezing green beans, freezing fresh green peas, cutting pickles and ham, blanching and rubbing garlic, mixing the listed components without oxygen with vegetable oil, acetic acid, table salt and bitter black pepper, packaging the mixture and mayonnaise at the following component consumption, parts by weight: ham 62.5 vegetable oil 35.16 potatoes 240-253.19 carrot 219.38-225 green pea 136.25 green beans 110 beet 232.5-241.88 salted cucumbers 34.06 garlic 9-9,49 acetic acid in terms of 80% 0.33 salt 11.62 black bitter pepper 0.18 mayonnaise before the release of the target product 1000, sealing and sterilization.