RU2332098C1 - Method of production of preserved food "calamaries baked with potatoes" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by calamaries cutting and frying in vegetable oil, potatoes and onions cutting and browning in vegetable oil, parsley cutting and freezing, mixing of the said components without oxygen access with table salt and black bitter pepper, packing of prepared mixture and drinking water with preset ratio of components, sealing and sterilisation.

EFFECT: higher digestibility.

Description

The invention relates to the production technology of canned meat and vegetables.

A known method of producing a culinary dish "Squid baked with potatoes", involving the preparation of recipe components, cutting squid, potatoes, onions and parsley, mixing these components with olive oil, salt and black bitter pepper, laying the mixture on a baking sheet, pouring drinking water, baking under the foil for 30 minutes, removing the foil, mixing and baking for 20 minutes with intermediate stirring to obtain the finished dish (Kotok V.A. Brazil . Skye kitchen - Chelyabinsk: Ural LTD, 2002, p.118).

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 the production of canned food “Squid baked with potatoes” involves preparing the recipe components, cutting and frying squid in vegetable oil, cutting and stewing potato and onion in vegetable oil, cutting and freezing parsley, mixing the listed components without access of oxygen with table salt and bitter black pepper, packaging of the mixture and drinking water at the following component consumption, parts by weight:

squid 465.91 vegetable oil 30.3 potatoes 387.88-409.09 onion 110.8-112.22 parsley 118.37 salt 12 black bitter pepper 0.3 water 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 squid is cut and fried in vegetable oil. Prepared potatoes and onions are chopped and sautéed in vegetable oil. Prepared parsley is cut and subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride and black bitter pepper. The resulting mixture and drinking water are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except drinking water 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 2 years.

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 1.5 · 10 ⁵ for the experimental product and 1.1 · 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 for the production of canned food, which involves preparing the recipe components, cutting and frying squid in vegetable oil, cutting and sautéing potato and onion in vegetable oil, cutting and freezing parsley, mixing these components without oxygen with table salt and bitter black pepper, packing the resulting mixtures and drinking water at the following component consumption, parts by weight: squid 465.91 vegetable oil 30.3 potatoes 387.88-409.09 onion 110.8-112.22 parsley 118.37 salt 12 black bitter pepper 0.3 water before the release of the target product 1000, sealing and sterilization.