RU2332884C1 - Method of production of preserved food "smoked herring salad" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by boiling, peeling and cutting of hen's eggs, cutting and blanching of potatoes, cucumbers, tomatoes and radishes, cutting and freezing of lettuce, green onions and parsley, cutting of herring fillet, mixing of specified components without oxygen access with acetic acid, sugar, table salt, calcium acetate, black bitter pepper and CO₂-extract of pyrolysis timber, packing of prepared mixture and vegetable oil, sealing and sterilisation.

EFFECT: preserved food has higher assimilability.

Description

The invention relates to a technology for the production of canned snacks. A known method of developing a culinary dish "Salad with smoked herring", which includes cooking, peeling and cutting chicken eggs, cooking and cutting potatoes, cutting fillet of smoked herring, cucumbers, tomatoes and radishes, shredding salad and green onions, chopping greens, mixing eggs, potatoes, fillet of smoked herring, cucumbers, tomatoes, radishes, lettuce, green onions and salt, pouring salad dressing and sprinkling with greens to get the finished dish (Usov V.V. Fish on your table. - M.: Food industry, 1979, p.193).

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 producing canned food “Smoked herring salad” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and radishes, cutting and freezing lettuce, green onions and herbs, cutting herring fillet, mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and vegetable oil at the following consumption of components, parts by weight:

herring fillet 131.58 chicken eggs 81.05 potatoes 404.21-426.32 cucumbers 86.05 tomatoes 118.53 radish 126.32 salad 57.89 green onions 86.84 greenery 25 acetic acid 80% 0.35 sugar 9,4 salt 12 calcium acetate 1.32 black bitter pepper 0.3 CO ₂ pyrolysis wood extract 0.002 vegetable oil 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, cucumbers, tomatoes and radishes are cut and blanched in hot water. Prepared lettuce, green onions and parsley are cut and subjected to freezing, preferably quick. Prepared herring fillet cut. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper and a CO ₂ -extract of pyrolysis wood. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. When using acetic acid with a concentration that does not coincide with the prescription, its consumption is calculated on the equivalent content of anhydrous acid. 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 amounted to 11.8 · 10 ⁴ for the experimental product and 7.8 · 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, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and radishes, cutting and freezing lettuce, green onions and herbs, cutting herring fillets, mixing the listed components without oxygen access with vinegar acid, sugar, sodium chloride, calcium acetate, bitter black pepper and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight: herring fillet 131.58 chicken eggs 81.05 potatoes 404.21-426.32 cucumbers 86.05 tomatoes 118.53 radish 126.32 salad 57.89 green onions 86.84 greenery 25 acetic acid 80% 0.35 sugar 9,4 salt 12 calcium acetate 1.32 black bitter pepper 0.3 CO ₂ pyrolysis wood extract 0.002 vegetable oil before the release of the target product 1000, sealing and sterilization.