RU2332032C1 - Method of production of preserved food "vegetable salad with scallop meat" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: method of preserved food production includes preparation of recipe components, boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes and tomatoes, cutting and freezing of lettuce, green onions and potherbs, cutting of scallop meat and pickled cucumbers, freezing of fresh green peas, mixing of the above components without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg, packing of prepared mixture and mayonnaise.

EFFECT: higher digestibility.

Description

The invention relates to a technology for the production of canned snacks. A known method of obtaining a culinary dish "Vegetable salad with scallop meat", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cooking and cutting scallop meat and potatoes, cutting pickled cucumbers, tomatoes, lettuce, green onions and herbs, mixing chicken eggs, scallop meat, potatoes, pickled cucumbers, tomatoes, lettuce, green onions, canned green peas, mayonnaise, Yuzhny sauce and table salt and sprinkled with greens to get the finished dish (Magidov Y. I., Dishes from non-fish products of the sea - M .: Light and food industry, 1983, p. 68-69).

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 producing canned food “Vegetable Salad with Scallop Meat” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce, green onions and greens, cutting sea meat scallops and pickled cucumbers, freezing fresh grain of green peas, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, black pepper th bitter pepper savory, cinnamon and nutmeg, packing the resulting mixture and mayonnaise with the following flow components pbw .:

scallop 1276.6 chicken eggs 77 potatoes 256-270 tomatoes 112.6 salad 55 pickles 163.5 green pea 40.88 green onions 22 greenery 25 tomato paste in terms of 30% 1.15 acetic acid in terms of 80% 0.01 sugar 1,03 salt 10,2 calcium acetate 1,02 black bitter pepper 0.02 allspice 0.05 cinnamon 0.09 nutmeg 0.02 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 lettuce, green onions and greens are cut and subjected to freezing, preferably quick. Prepared scallop meat and pickled cucumbers are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter 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. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and maximum in the first.

The canned food obtained according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they correspond 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 of producing canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, cutting and freezing lettuce, green onions and greens, cutting scallop meat and pickled cucumbers, freezing fresh green pea grains, mixing the above components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon and nutmeg, packaging obtained th mixture and mayonnaise at the following consumption of components, parts by weight: scallop 1276.6 chicken eggs 77 potatoes 256-270 tomatoes 112.6 salad 55 pickles 163.5 green pea 40.88 green onions 22 greenery 25 tomato paste in terms of 30% 1.15 acetic acid in terms of 80% 0.01 sugar 1,03 salt 10,2 calcium acetate 1,02 black bitter pepper 0.02 allspice 0.05 cinnamon 0.09 nutmeg 0.02 mayonnaise before the release of the target product 1000, sealing and sterilization.