RU2330457C1 - Method of production of preserved food "rice salad with smoked chicken and pineapples" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved salad is cooked by cutting and blanching of pineapples, cutting and freezing of lettuce and green parsley, cutting of smoked chicken meat, boiling of rice until mass increases by 150%, crushing of walnut kernels, mixing of specified components without oxygen access with lemon juice, sugar, table salt, calcium citrate, white pepper, CO₂-extract of pyrolysis timber, packing of prepared mixture and mayonnaise, sealing and sterilisation.

EFFECT: preparation of preserved salad with higher assimilability.

Description

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

A known method of obtaining a culinary dish "Rice Salad with Smoked Chicken and Pineapple", which includes cutting smoked chicken meat and canned pineapples, shredding lettuce, cooking rice, chopping walnut kernels, mixing the listed ingredients with lemon juice, mayonnaise, salt and white pepper, aging for 30 minutes, laying and decorating with parsley to get the finished dish (Salads for the holiday. - Chelyabinsk: Arkaim, 2004, p.21).

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 producing canned food “Rice Salad with Smoked Chicken and Pineapple” involves preparing the recipe components, cutting and blanching pineapples, cutting and freezing lettuce and parsley, cutting chicken, boiling rice to 150% weight, crushing kernels walnuts, mixing these components with oxygen-free lemon juice, sugar, sodium chloride, calcium citrate, white pepper and CO ₂ extracts of the pyrolysis of wood, and packing the resulting mixture at mayonnaise cl blowing flow components pbw .:

chicken 1589.57 rice 74.07 pineapples 192.59 salad 305.56 walnut kernels 55.56 parsley 25 lemon juice 7.5 sugar 7.5 salt 12 calcium citrate 0.89 white pepper 0.6 Pyrolysis wood CO ₂ extract 0.003 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 pineapples are cut and blanched in hot water. Prepared salad and parsley are cut and subjected to freezing, preferably quick. Prepared chicken cut. Prepared rice is cooked to an increase in mass by 150%. Prepared walnut kernels are crushed. The listed components are mixed without oxygen with lemon juice, sugar, sodium chloride, calcium citrate, white pepper and a CO ₂ -extract of pyrolysis wood. 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.

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 a pilot product of 1.3 · 10 ⁵ and for the control product 1 · 10 ^4, 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 producing canned food, which includes preparing the recipe components, cutting and blanching pineapples, cutting and freezing lettuce and parsley, cutting chicken, boiling rice to 150% weight, crushing walnut kernels, mixing the listed components without oxygen with lemon juice, sugar , sodium chloride, calcium citrate, white pepper and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: chicken 1589.57 rice 74.07 pineapples 192.59 salad 305.56 walnut kernels 55.56 parsley 25 lemon juice 7.5 sugar 7.5 salt 12 calcium citrate 0.89 white pepper 0.6 Pyrolysis wood CO ₂ extract 0.003 mayonnaise before the release of the target product 1000, sealing and sterilization.