RU2332054C1 - Method of production of preserved food "vegetable salad with scallops" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen eggs, cutting and blanching of potatoes and cucumbers, blanching and cutting of carrots, cutting and freezing of potherbs, cutting of scallop meat, freezing of fresh green peas. The said components are mixed without oxygen access with table salt, calcium ascorbate, black bitter pepper and bayberry. Prepared mixture and mayonnaise 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 obtaining a culinary dish "Vegetable Salad with Scallop", involving cooking, peeling and cutting chicken eggs, cooking in salted water, cooling and cutting scallop meat, cooking and cutting potatoes and carrots, cutting cucumbers, chopping greens, mixing sea meat scallops, potatoes, carrots, cucumbers, canned green peas, table salt, black pepper and allspice, dressing with mayonnaise, decorating with chicken eggs and sprinkling with greens to get the finished dish (Usov V.V. Fish on your Tole -. M .: Food Industry, 1979, s.200-201).

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 vegetables “Salad with scallops” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cutting and freezing greens, cutting scallop meat , freezing fresh grain of green peas, mixing the listed components without oxygen with sodium chloride, calcium ascorbate, black pepper and allspice, packing the resulting mixture and mayonnaise and the next flow components pbw .:

scallop 709.22 chicken eggs 64.17 potatoes 426.67-450 green pea 90.83 cucumbers 136.25 carrot 117-120 greenery 25 salt 12 calcium ascorbate 0.38 black bitter pepper 0.2 allspice 0.5 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 cucumbers are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared greens are cut and subjected to freezing, preferably fast. Prepared scallop meat is cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride, calcium ascorbate, bitter black pepper and allspice. 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 amounted to 11.6 · 10 ⁴ for the experimental product and 7.8 · 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)

A method of producing canned food, which includes preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and cucumbers, blanching and cutting carrots, cutting and freezing greens, cutting scallop meat, freezing fresh green pea grains, mixing the listed components without access oxygen with sodium chloride, calcium ascorbate, bitter black pepper and allspice, packing the mixture and mayonnaise at the following component consumption, parts by weight: scallop 709.22 chicken eggs 64.17 potatoes 426.67-450 green pea 90.83 cucumbers 136.25 carrot 117-120 greenery 25 salt 12 calcium ascorbate 0.38 black bitter pepper 0.2 allspice 0.5 mayonnaise before the release of the target product 1000, sealing and sterilization.