RU2332100C1 - Method of production of preserved food from shellfish - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by onions and tomatoes cutting and browning in vegetable oil, coriander cutting and freezing, cutting of shellfish meat, manioc flour browning in vegetable oil, mixing of the said components without oxygen access with lemon juice, table salt and black bitter pepper, packing of prepared mixture and coconut milk with preset ratio of components, sealing and sterilisation.

EFFECT: higher digestibility.

Description

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

A known method of obtaining a culinary dish "Shellfish in the shells", which includes preparing the recipe components, cooking and chopping the meat of the clams, cutting tomatoes and cilantro greens, sautéing cassava flour in palm oil, cutting and sautéing onion in vegetable oil, adding tomatoes to it, stewing with constant stirring for 2 minutes, adding clam meat, cilantro greens, lemon juice and coconut milk, simmering until thick, adding table salt and black bitter pepper, the layout of the shells from mollusks and the addition of cassava flour to obtain the finished dish (Kotok V.A. Brazilian cuisine. - Chelyabinsk: Ural LTD. 2002. p.124).

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 in that the method for producing canned food from mollusks involves preparing the recipe components, cutting and sautéing onions and tomatoes in vegetable oil, cutting and freezing cilantro greens, cutting mollusk meat, sautéing cassava flour in vegetable oil, mixing the listed components without oxygen with lemon juice, sodium chloride and bitter black pepper, packaging the mixture and coconut milk at the following component consumption, parts by weight:

clam meat 301,2 vegetable oil 54.22 onion 56.39-57.11 tomatoes 271.33 green cilantro 45.18 cassava flour 150.6 lemon juice 9.04 salt 12 black bitter pepper 0.3 coconut milk 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 onions and tomatoes are chopped and sautéed in vegetable oil. Prepared cilantro greens are cut and subjected to freezing, preferably slow. Prepared clam meat is cut. Prepared cassava flour passer in vegetable oil. The listed components are mixed without oxygen with lemon juice, sodium chloride and bitter black pepper. The resulting mixture and coconut milk is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except coconut milk, is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 1 year.

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 an experimental product of 1.4 · 10 ⁵ and for the control product of 1.2 · 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 producing canned food from mollusks, which includes preparing the recipe components, cutting and sautéing onions and tomatoes in vegetable oil, cutting and freezing cilantro greens, cutting mollusk meat, sautéing cassava flour in vegetable oil, mixing the listed components without oxygen with lemon juice, cooked salt and bitter black pepper, packaging the resulting mixture and coconut milk at the following component consumption, parts by weight: clam meat 301,2 vegetable oil 54.22 onion 56.39-57.11 tomatoes 271.33 green cilantro 45.18 cassava flour 150.6 lemon juice 9.04 salt 12 black bitter pepper 0.3 coconut milk before the release of the target product 1000, sealing and sterilization.