RU2330584C1 - Method of preparation of preserved food "lancet fish under mayonnaise" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is prepared by means of cutting and blanching of potatoes, turnips, black olives, cucumbers and tomatoes, blanching and cutting of carrots, cutting of lancet fish fillet, freezing of fresh green peas, mixing of mentioned vegetables without access of oxygen with black olives, table salt, calcium lactate, bay leaf and allspice tree, packing of lancet fish fillet, prepared mixture and mayonnaise, sealing and sterilisation.

EFFECT: preserved food possesses good assimilability.

Description

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

A known method of obtaining a culinary dish "Catfish under mayonnaise", which includes cooking and cutting potatoes, carrots and turnips, cutting cucumbers and tomatoes, separating half the potatoes, carrots and turnips and mixing them with cucumbers, canned green peas, mayonnaise and table salt, cooking spicy broth, cooling and cutting the catfish, laying the vegetable mixture on the dish, laying the catfish on it, pouring with mayonnaise and decorating the rest of the vegetables and canned pitted olives to obtain the finished dish (Usov V.V. Fish to your eat the table. - M.: Food Industry, 1979, p.221).

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 meat “Catfish under mayonnaise” involves preparing the recipe components, cutting and blanching potatoes, turnips, olives, cucumbers and tomatoes, blanching and cutting carrots, cutting catfish fillet, freezing fresh green pea grain, mixing the listed vegetables without access of oxygen with olives, sodium chloride, calcium lactate, bay leaf and allspice, packing catfish fillet, the resulting mixture and mayonnaise at the following component consumption, parts by weight:

catfish fillet 378.38 potatoes 207.57-218.92 carrot 63.24-64.86 turnip 45.41 cucumbers 88.38 green pea 58.92 black olives 64.86 tomatoes 60.86 salt 12 calcium lactate 0.41 Bay leaf 0.04 allspice 0.6 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, turnips, olives, cucumbers and tomatoes are cut and blanched. Prepared carrots are blanched and chopped. Prepared catfish fillet cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed vegetables are mixed without oxygen with olives, sodium chloride, calcium lactate, bay leaf and allspice. Catfish fillet, 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. 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 1.9 · 10 ⁵ for the experimental product and 1.5 · 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 of producing canned food, which includes preparing prescription ingredients, cutting and blanching potatoes, turnips, olives, cucumbers and tomatoes, blanching and cutting carrots, cutting catfish fillet, freezing fresh green pea grains, mixing the listed vegetables without oxygen with olives, sodium chloride, lactate calcium, bay leaf and allspice, packing catfish fillet, the mixture obtained and mayonnaise at the following component consumption, parts by weight: catfish fillet 378.38 potatoes 207.57-218.92 carrot 63.24-64.86 turnip 45.41 cucumbers 88.38 green pea 58.92 black olives 64.86 tomatoes 60.86 salt 12 calcium lactate 0.41 Bay leaf 0.04 allspice 0.6 mayonnaise before the release of the target product 1000, sealing and sterilization.