RU2330493C1 - Method of preparation of preserved product "fish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of preserved food production includes preparation of recipe components, boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, apples and tomatoes, blanching and cutting of carrots, cutting and freezing of lettuce and greens, freezing of fresh green peas, cutting of whiting fillet, pickled mushrooms and cucumbers, mixing of specified components without oxygen access with table salt and calcium lactate, mixing of sour cream and mayonnaise.

EFFECT: allows to produce new preserved food with high assimilability.

Description

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

A known method of producing a culinary dish "Fish salad", which includes cooking, peeling and cutting chicken eggs, cooking and cutting merlang, potatoes and carrots, cutting canned 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, see Usov V.V. Fish is at 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 manufacturing the canned product "Fish Salad" involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, and freezing fresh green grain peas, cutting fillet of merlang, pickles and pickled mushrooms, mixing the listed components without oxygen with sodium chloride and calcium lactate, mixing sour cream and mayonnaise in accordance cost 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 salted 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 10.6 calcium lactate 0.2 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 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 fillets of merlang, pickles 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 producing a canned product, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh green pea grains, cutting fillet of merlang, pickles and pickled mushrooms, mixing the listed components without access of oxygen with sodium chloride and calcium lactate, mixing sour cream and mayonnaise in a ratio by weight of 1: 2, packing the resulting mixtures pr and the following component consumption, parts by weight: Merlang Fillet 279.07 chicken eggs 35.81 salted 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 10.6 calcium lactate 0.2 a mixture of sour cream and mayonnaise before the release of the target product 1000, sealing and sterilization.