RU2330459C1 - Method of production of preserved salad "original" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserved salad is cooked by cutting and freezing of green parsley and celery, cutting and blanching of champignons, blanching and rubbing through of garlic, cutting of chicken and tongue, mixing of specified components without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, cloves, cinnamon, allspice tree, black bitter pepper and nutmeg, packing of prepared mixture and mayonnaise, sealing and sterilisation.

EFFECT: increase of finished product assimilability level.

Description

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

A known method of producing a culinary dish "Salad" Original ", involving cooking, bone removal and cutting chicken, cooking and cutting the tongue, cutting canned mushrooms, chopping parsley and celery, laying the listed ingredients on a dish, sprinkling with salt and pouring ketchup and mayonnaise with getting the finished dish (Salads for the holiday. - Chelyabinsk: Arkaim, 2004, p.23).

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 production of canned salad "Original" involves the preparation of recipe components, cutting and freezing parsley and celery greens, cutting and blanching champignons, blanching and rubbing garlic, cutting chicken and tongue, mixing the listed components without oxygen with tomato paste , acetic acid, sugar, sodium chloride, calcium acetate, cloves, cinnamon, allspice, black pepper and nutmeg, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

chicken 2145.92 language 112-117 champignons 120 parsley 25 celery greens 125 garlic 0.005-0.006 tomato paste 30% 4.61 acetic acid 80% 0.11 sugar 2.07 salt 12 calcium acetate 0.36 clove 0,026 cinnamon 0,026 allspice 0.014 black bitter pepper 0.006 nutmeg 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 parsley and celery are cut and subjected to freezing, preferably fast. Prepared champignons are cut and blanched in hot water. The prepared garlic is blanched in and rubbed. Prepared chicken and tongue cut. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, cloves, cinnamon, allspice, black pepper and nutmeg. 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 minimum consumption of the tongue corresponds to the use of swine, and the maximum corresponds to the use of lamb. The consumption of other types of language occupies an intermediate position and is determined taking into account the norms of waste and losses on the estimated tab 100 per 1 ton of the target product. 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. Given in the form of an interval, the consumption of garlic covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 2.6 · 10 ⁵ for the experimental product and 2.2 · 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)

Method for the production of canned salad, which includes preparing the recipe components, cutting and freezing parsley and celery greens, cutting and blanching champignons, blanching and rubbing garlic, cutting chicken and tongue, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride , calcium acetate, cloves, cinnamon, allspice, black pepper and nutmeg, packaging the resulting mixture and mayonnaise at the following consumption of components, wt. .h .: chicken 2145.92 language 112-117 champignons 120 parsley 25 celery greens 125 garlic 0.005-0.006 tomato paste 30% 4.61 acetic acid 80% 0.11 sugar 2.07 salt 12 calcium acetate 0.36 clove 0,026 cinnamon 0,026 allspice 0.014 black bitter pepper 0.006 nutmeg 0.008 mayonnaise before the release of the target product 1000 sealing and sterilization.