RU2330537C1 - Method of production of preserved food "scallop and rice salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to technology of snack preserved food making. Method of preserved food making includes preparation of recipe components, cutting and blanching of onions, cutting and freezing of lettuce and potherbs, boiling until rice mass increases by 150%, freezing of fresh green peas, cutting of scallop meat, mixing of mentioned components without oxygen access with table salt and black bitter pepper, packing of prepared mixture and mayonnaise.

EFFECT: preparation of 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 "Scallop Salad with Rice", which includes preparing the recipe components, cooking and cutting scallop meat, scalding and cooling onions, cooking crisp rice, cutting lettuce and herbs, mixing scallop meat, onion, lettuce , rice, canned green peas, mayonnaise, salt and pepper and sprinkled with greens to obtain the finished dish (Magidov Y.I. Dishes from non-fish sea products. - M.: Light and food industry, 1983, p.69).

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 “Scallop Salad with Rice” involves preparing the recipe components, cutting and blanching onions, cutting and freezing lettuce and greens, cooking to increase rice mass by 150%, freezing fresh green pea grains, cutting scallop meat, mixing the listed components without oxygen with table salt and bitter black pepper, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

scallop 2163.72 rice 38.14 green pea 69.28 onion 237.97-241.02 salad 46.61 greenery 25 salt 12 black bitter pepper 0.3 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 onions are cut and blanched in hot water. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared rice is boiled until mass increase by 150%. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared scallop meat is cut. The listed components are mixed without oxygen with sodium chloride and black bitter 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. The onion consumption shown in the form of an interval 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)

A method for the production of canned food, which involves preparing recipe components, cutting and blanching onions, cutting and freezing lettuce and greens, cooking until rice mass increases by 150%, freezing fresh green pea grains, cutting scallop meat, mixing the listed components without oxygen access from the cooker salt and bitter black pepper, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: scallop 2163.72 rice 38.14 green pea 69.28 onion 237.97-241.02 salad 46.61 greenery 25 salt 12 black bitter pepper 0.3 mayonnaise before the release of the target product 1000, sealing and sterilization.