RU2332894C1 - Method of production of preserved food "shrimps with pumpkin flowers sauce" - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: preserved food is cooked by shrimp meat cutting and frying in melted butter, onions and chili grinding in mincer and browning in melted butter, pumpkin flowers freezing and grinding in mincer, wheat flour browning in melted butter, mixing of specified components without oxygen access with table salt and CO₂-extracts of black bitter pepper and garlic. Then prepared mixture and drinking water are packed. After that sealing and sterilisation are carried out.

EFFECT: higher assimilability compared to similar culinary dish.

Description

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

A known method of producing a culinary dish "Shrimps with pumpkin flower sauce", which includes chopping pumpkin flowers, cutting chili, wheat flour in butter, chopping and passing onion in butter, adding pumpkin and chili flowers to it, frying for 3 minutes, adding wheat flour, drinking water, table salt and black bitter pepper and boiling for 3 minutes to obtain sauce, cutting and frying in a mixture of creamy and garlic-infused vegetable oil of shrimp meat and pour it with sauce to get the finished dish (Kotok V.A. Mexican cuisine. - Chelyabinsk: Arkaim, 2003, p.174).

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 “Shrimps with pumpkin flower sauce” involves preparing the recipe components, cutting and frying shrimp meat in melted butter, grinding on top and passing onion and chili in melted butter, freezing and chopping flowers on top pumpkins, straining wheat flour in ghee, mixing the above components without oxygen with sodium chloride and CO ₂ extracts of bitter black pepper and garlic, packing the resulting mixture and drinking howling water at the following consumption of components, wt.h:

shrimp 859.48 melted butter 100.56 pumpkin flowers 349.16 onion 52.29-52.96 Chile 21,2 Wheat flour 16.76 salt 12 Bitter black pepper CO ₂ extract 0.01 Garlic CO ₂ Extract 0.002 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 shrimp meat is cut and fried in ghee. Prepared onions and chilli are ground in a spinning top and sautéed in ghee. Prepared pumpkin flowers are subjected to freezing, preferably slow, and ground in a spinning top. Prepared wheat flour is sautéed in ghee. The listed components are mixed without oxygen with sodium chloride and CO ₂ extracts of bitter black pepper and garlic. The resulting mixture and drinking water is Packed at the above flow rate 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. 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 according to the described technology is similar in organoleptic and physico-chemical characteristics to the culinary dish in the closest analogue, and according to safety indicators, they correspond 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 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 for the production of canned food, which includes the preparation of prescription components, cutting and frying shrimp meat in ghee, chopping on top and sautéing onion and chili in ghee, freezing and chopping pumpkin flowers on top, sautéing wheat flour in ghee, mixing the listed components without access of oxygen with sodium chloride and CO ₂ extracts of bitter black pepper and garlic, packaging of the mixture and drinking water at the following component consumption, parts by weight: shrimp 859.48 melted butter 100.56 pumpkin flowers 349.16 onion 52.29-52.96 Chile 21,2 Wheat flour 16.76 salt 12 CO _{2 -} black pepper extract 0.01 CO ₂ garlic extract 0.002 water before the release of the target product 1000, sealing and sterilization.