RU2332090C1 - Method of production of preserved food "potato and calamari salad" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by cutting and blanching of potatoes, cutting of calamari fillet and pickled cucumbers, freezing of fresh green peas, mixing of the said components without oxygen access with table salt 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 obtaining a culinary dish "Potato Salad with Squid", involving cooking, removing inedible parts and cutting squids, cooking and cutting potatoes, cutting pickles, mixing these components with canned green peas, salt and ground pepper and seasoning sour cream with getting ready dishes (Usov V.V. Fish on your table. - M.: Food Industry, 1979, p.198-199).

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 for producing canned food “Potato Salad with Squid” involves preparing the recipe components, cutting and blanching the potatoes, cutting the squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with table salt and black pepper bitter, packing the resulting mixture and sour cream at the following component consumption, parts by weight:

squid fillet 225.81 potatoes 619.25-653.23 salted cucumbers 131.85 green pea 70.32 salt 10.55 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 potatoes are cut and blanched in hot water. 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. The potato consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 12.6 · 10 ⁴ for the experimental product and 8.1 · 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, cutting and blanching potatoes, cutting squid fillet and pickles, freezing fresh green pea grains, mixing the listed components without oxygen with table salt and bitter black pepper, packing the resulting mixture and sour cream at the next component consumption wt.h .: squid fillet 225.81 potatoes 619.25-653.23 salted cucumbers 131.85 green pea 70.32 salt 10.55 black bitter pepper 0.3 sour cream before the release of the target product 1000, sealing and sterilization.