RU2332904C1 - Method of production of preserved salad "stolichny" - 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, cutting and freezing of lettuce, cutting of fish fillet and pickled cucumbers. Specified components are mixed without oxygen access with tomato paste, acetic acid, sugar, table salt, calcium acetate, black bitter pepper, bayberry, cinnamon and nutmeg. Prepared mixture and mayonnaise are packed, sealed and sterilised.

EFFECT: preserved food has higher assimilability compared to similar culinary dish.

Description

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

A known method of obtaining a culinary dish "Salad" Stolichniy ", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cooking and cutting potatoes and fish, cutting lettuce and pickled cucumbers and mixing these components with sauce" South ", mayonnaise and salt with the receipt of the finished dish "Usov V.V. Fish is at your table. - M.: Food Industry, 1979, p.186).

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 producing canned Stolichny salad involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting fish fillets and pickled cucumbers, mixing the listed components without oxygen tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon and nutmeg, packing the resulting mixture and mayonnaise in the next the consumption of components, parts by weight:

fish fillet 289.86 chicken eggs 111.59 potatoes 371.01-391.3 pickles 78,99 salad 59.78 tomato paste in terms of 30% 16.62 acetic acid in terms of 80% 0.08 sugar 7.43 salt 11.13 calcium acetate 0.16 black bitter pepper 0.015 allspice 0,034 cinnamon 0,063 nutmeg 0.018 mayonnaise 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 are cut and blanched in hot water. The prepared salad is cut and subjected to freezing, preferably quick. Prepared fish fillet and pickled cucumbers cut. The listed components are mixed without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon and nutmeg. The resulting mixture and mayonnaise are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 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 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 1.5 · 10 ⁵ for the experimental product and 1.2 · 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 of producing a canned salad, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting fish fillet and pickled cucumbers, mixing the listed components without oxygen with tomato paste, acetic acid, sugar, sodium chloride, calcium acetate, bitter black pepper, allspice, cinnamon and nutmeg, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight: fish fillet 289.86 chicken eggs 111.59 potatoes 371.01-391.3 pickles 78,99 salad 59.78 tomato paste in terms of
30% 16.62 acetic acid in terms of
80% 0.08 sugar 7.43 salt 11.13 calcium acetate 0.16 black bitter pepper 0.015 allspice 0,034 cinnamon 0,063 nutmeg 0.018 mayonnaise before the release of the target product 1000, sealing and sterilization.