RU2331248C1 - Method of production of preserved food "smoked sprat baked with onions and sour cream" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to production of fish and vegetable preserved food. Preserved food is cooked by cutting and freezing of green onions and its mixing without oxygen access with melted butter, table salt and CO₂-extract of pyrolysis timber, cutting of skin-free sprat fillet, packing of skin-free sprat fillet, prepared mixture and hen's eggs, sealing and sterilisation.

EFFECT: preparation of preserved food with high assimilability.

Description

The invention relates to the production technology of canned fish and vegetables.

There is a method of obtaining a culinary dish "Smoked salaka baked with egg and onions", which includes preparing the recipe components, chopping green onions, whipping eggs, mixing the listed components with table salt, heating the oil in a pan, putting smoked salmon fillet in it, filling in it the resulting mixture and baking under the lid to obtain the finished dish (Usov VV Fish on your table. - M.: Food industry, 1979, p. 315).

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 “Smoked baked salaka with egg and onion” involves preparing the recipe components, cutting and freezing green onions and mixing them without oxygen with ghee, sodium chloride and a CO ₂ -extract of pyrolysis wood, cutting skinless fillet of herring, beating chicken eggs, packing of skinned fillet of herring, the resulting mixture and chicken eggs at the following consumption of components, wt. hours:

skinless fillet of herring 568.18 melted butter 25.57 green onions 93.75 salt 12 CO ₂ pyrolysis wood extract 0.006 chicken eggs 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 green onions are subjected to freezing, preferably slow, and then mixed without oxygen with ghee, sodium chloride and a CO ₂ -extract of pyrolysis wood.

The prepared skinless fillet of herring is cut.

Skinless fillet of herring, the resulting mixture and chicken eggs are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except chicken eggs 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 1 year.

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 2.9 · 10 ⁵ for the experimental product and 2.6 · 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 involves preparing the recipe components, cutting and freezing green onions and mixing them without oxygen with ghee, sodium chloride and a CO ₂ extract of pyrolysis wood, cutting skinless herring fillet, beating chicken eggs, packing of skinless herring fillet, the resulting mixture and chicken eggs at the following consumption of components, parts by weight: skinless fillet of herring 568.18 melted butter 25.57 green onions 93.75 salt 12 CO ₂ pyrolysis wood extract 0.006 chicken eggs before the release of the target product 1000, sealing and sterilization.