RU2333701C1 - Method of cooking of preserves "botvinia" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: cucumbers are cut and blanched, horse radish is blanched and grated, twist of lemon peel is blanched and mashed. Lettuce, green onions and green fennel parts are cut and frozen, spinage and dock is frozen and chopped, skinned fillet of sturgeon fish and lobster meat is cut. The above-mentioned ingredients are blended without access of oxygen with sugar, cooking salt and calcium ascorbate, kvass is boiled, the obtained blend is packed, sealed hermetically and sterilised.

EFFECT: producing of the preserves with an increased digestibility in comparison with the known course from 4,5·10⁴ to 5,6·10⁴.

Description

The invention relates to the production technology of canned first lunch dishes.

A known method of producing a culinary dish "Botvigna", which involves cooking, cooling and cutting sturgeon and crayfish meat, cooking and rubbing spinach and sorrel, rubbing horseradish, rubbing lemon peel, chopping green onions, cutting cucumbers, lettuce and dill and mixing these ingredients with kvass, sugar and table salt to obtain the finished dish (Zubarev ND Russian cuisine. - M .: Veche, 2003, p. 53-54).

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 Botvigna canned food production method involves preparing the recipe components, cutting and blanching cucumbers, blanching and rubbing horseradish, blanching and rubbing lemon peel, cutting and freezing lettuce, green onions and dill, freezing and chopping spinach and sorrel , cutting skinless fillet of sturgeon fish and crayfish meat, mixing the listed components without oxygen with sugar, sodium chloride and calcium ascorbate, boiling kvass, packing obtained mixture and kvass next flow components pbw .:

skinless sturgeon fillet 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 calcium ascorbate 0.42 kvass 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 cucumbers cut and blanched in hot water. Prepared horseradish blanch and rub. Prepared lemon zest is blanched and wiped. Prepared lettuce, chives and dill are chopped and frozen, preferably quickly. Prepared spinach and sorrel are subjected to freezing, preferably slow, and are cutted. Prepared skinned sturgeon fillet and crayfish meat are cut. The listed components are mixed without oxygen with sugar, sodium chloride and calcium ascorbate.

Kvass is boiled until cessation of pricing.

The resulting mixture and kvass are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except kvass is given taking into account the norms of waste and losses of each type of raw material. The horseradish consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is taken to be minimal 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 amounted to 5.6 · 10 ⁴ for the experimental product and 4.5 · 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)

Method for the production of canned food, which includes preparing the recipe components, cutting and blanching cucumbers, blanching and rubbing horseradish, blanching and rubbing lemon peel, cutting and freezing lettuce, green onions and dill, freezing and chopping spinach and sorrel, chopped chunky and chopped meat crayfish, mixing the listed components without oxygen with sugar, sodium chloride and calcium ascorbate, boiling kvass, packing the resulting mixture and kvass at the next component consumption entov, parts by weight: skinless sturgeon fillet 124 crayfish meat 66.67 cucumbers 94.47 horseradish 24.9-25.3 spinach 102.67 sorrel 58.67 salad 36.67 green onions 29.33 dill greens 25 lemon zest 1.78 sugar 6.67 salt 9 calcium ascorbate 0.42 kvass before the release of the target product 1000, sealing and sterilization.