RU2332053C1 - Method of production of preserved food "beetroot salad with calamaries" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, blanching and cutting of beetroot and carrots, cutting and freezing of green onions, lettuce and potherbs, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas. The aforesaid components are mixed without oxygen access with acetic acid, sugar, table salt, calcium acetate, black bitter pepper and mustard. Prepared mixture and vegetable oil are packed, sealed and sterilised.

EFFECT: higher digestibility.

Description

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

A known method of producing a culinary dish “Vinaigrette with squid”, which includes preparing the recipe components, cooking and cutting squid fillet, potatoes, beets and carrots, cutting pickles, green onions and herbs, mixing squid fillet, potatoes, beets, carrots, pickles, green onions, canned green peas and mustard dressing, laying in a salad bowl, decorating with lettuce and sprinkling with greens to get the finished dish (Magidov YP Food from non-fish sea products. - M.: Light and food industry con- cern, 1983, p.23).

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 producing canned food “Vinaigrette with squid” involves preparing the recipe components, cutting and blanching potatoes, blanching and cutting beets and carrots, cutting and freezing green onions, lettuce and herbs, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and mustard, packing the resulting mixture and vegetable oil at the following component consumption, parts by weight:

squid fillet 227.27 beet 82.67-86 carrot 52-53.33 potatoes 113.78-120 salted cucumbers 72.67 green onions 73.33 green pea 24.22 salad eleven greenery 12.5 acetic acid 80% 0.2 sugar 2 salt 11,2 calcium acetate 0.4 black bitter pepper 0.2 mustard 0.5 vegetable oil 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 are cut and blanched in hot water. Prepared beets and carrots are blanched and chopped. Prepared green onions, lettuce and greens are cut and subjected to freezing, preferably quick. Prepared squid fillets and pickles are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and mustard. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. 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. 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 amounted to 11.7 · 10 ⁴ for the experimental product and 7.7 · 10 ⁴ 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and blanching potatoes, blanching and cutting beets and carrots, cutting and freezing green onions, lettuce and greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and mustard, packaging the resulting mixture and vegetable oil at the following component consumption, m s.ch .: squid fillet 227.27 beet 82.67-86 carrot 52-53.33 potatoes 113.78-120 salted cucumbers 72.67 green onions 73.33 green pea 24.22 salad eleven greenery 12.5 acetic acid 80% 0.2 sugar 2 salt 11,2 calcium acetate 0.4 black bitter pepper 0.2 mustard 0.5 vegetable oil before the release of the target product 1000, sealing and sterilization.