RU2332088C1 - Method of production of preserved food "potato and vegetable salad with calamaries" - 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 onions, blanching and cutting of carrots, cutting and freezing of dill, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas, mixing of the said components without oxygen access with table salt, calcium lactate and black bitter pepper, packing of prepared mixture and sour cream, sealing and sterilisation.

EFFECT: higher digestibility.

Description

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

A known method of preparing a culinary dish "Potato and vegetable salad with squid", which includes cooking, peeling and chopping eggs, boiling in salted water, cooling and cutting squid fillet, cooking and cutting potatoes and carrots, cutting pickles, onions and dill. and mixing the listed components with canned green peas, sour cream, salt and ground pepper to obtain the finished dish (Usov VV Fish on your table. - M .: Food industry, 1979, p. 199).

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 preparing the canned product "Potato and vegetable salad with squid" involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, blanching and cutting carrots, cutting and freezing dill, cutting squid fillet and pickles, freezing fresh grain of green peas, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packing obtained with mash and sour cream at the following consumption of components, parts by weight:

squid fillet 312.5 chicken eggs 48.13 potatoes 240-253.13 carrot 146.25-150 green pea 170.31 salted cucumbers 51.09 onion 11.7-11.85 dill greens 12.5 salt 11,4 black bitter pepper 0.3 sour cream 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 onions are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared dill greens are cut and subjected to freezing, preferably fast. 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 sodium chloride and black bitter pepper. The resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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 for the experimental product 1.4 · 10 ⁵ and for the control product 1.1 · 10 ^5, 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 preparing a canned product, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, blanching and cutting carrots, cutting and freezing dill greens, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with sodium chloride and bitter black pepper, packing the resulting mixture and sour cream at the following component consumption, parts by weight: squid fillet 312.5 chicken eggs 48.13 potatoes 240-253.13 carrot 146.25-150 green pea 170.31 salted cucumbers 51.09 onion 11.7-11.85 dill greens 12.5 salt 11,4 black bitter pepper 0.3 sour cream before the release of the target product 1000, sealing and sterilization.