RU2332122C1 - Method of preparation of preserved potato and vegetable salad with calamari - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: recipe components are prepared. Hen eggs are boiled, peeled and cut. Potatoes and apples are cut and blanched. Carrots are blanched and cut. Green onions and dill are cut and frozen. Calamari fillet is cut, and fresh green peas are frozen. The aforesaid components are mixed without oxygen access with table salt, calcium lactate and black bitter pepper. Then prepared mixture and sour cream are packed, sealed and sterilised. Present method expands arsenal of technical facilities and dishes used in production of new preserved food allowing for an increase in their digestibility. Digestibility of preserved food makes 1.4·10⁵, while that of dish used for production of preserved food amounts to 1.1·10⁵.

EFFECT: higher digestibility as compared to similar culinary dish.

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 boiling, peeling and chopping eggs, boiling in salted water, cooling and cutting squid fillet, cooking and cutting potatoes and carrots, cutting apples, green 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 canned potato and vegetable salad with calamari involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, blanching and cutting carrots, cutting and freezing green onions and dill, cutting fillet of squid, freezing fresh grain of green peas, mixing the listed components without oxygen with sodium chloride, calcium lactate and black bitter pepper, packaging obtained B and sour cream with the following flow components pbw .:

squid fillet 312.5 chicken eggs 48.13 potatoes 240-253.13 carrot 146.25-150 green pea 170.31 apples 52.73 green onions eleven dill greens 12.5 salt 12 calcium lactate 0.2 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 apples are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared green onions and dill greens are cut and subjected to freezing, preferably quick, Prepared squid fillet 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 lactate and black 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 canned potato and vegetable salad with calamari, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and apples, blanching and cutting carrots, cutting and freezing green onions and dill, cutting squid fillet, freezing fresh green pea grains, mixing the listed components without oxygen access with sodium chloride, calcium lactate and bitter black pepper, packing the resulting mixture and sour cream at the next flow e components pbw .: squid fillet 312.5 chicken eggs 48.13 potatoes 240-253.13 carrot 146.25-150 green pea 170.31 apples 52.73 green onions eleven dill greens 12.5 salt 12 calcium lactate 0.2 black bitter pepper 0.3 sour cream before the release of the target product 1000, sealing and sterilization.