RU2335954C1 - Method of manufacturing canned food "salad with smoked herring" - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes, cucumbers, tomatoes and radish, cutting and freezing lettuce, bunching onion and greenstuffs, cutting skinned smoked herring fillet, mixing the above components without oxygen access with table salt, calcium ascorbate and CO₂ extract of pyrolysed wood, packing the obtained mix and sour cream, hermetic sealing and sterilisation.

EFFECT: cans are of 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 obtaining 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, chopping salad and green onions, chopping greens, mixing eggs, potatoes, fillet of smoked herring, cucumbers, tomatoes, radishes, lettuce, green onions and table salt, pouring sour cream 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 for producing canned foods “Smoked herring salad” involves preparing the 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 fillet, mixing the listed components without oxygen access with sodium chloride, calcium ascorbate and a CO ₂ -extract of pyrolysis wood, packing the resulting mixture and sour cream 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 salt 12 calcium ascorbate 1.32 Pyrolysis wood CO ₂ extract 0.002 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, 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 sodium chloride, calcium ascorbate and a CO ₂ -extract of pyrolysis wood. 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. 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 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 comply with SanPiN 2.3.2.1078-01. The warranty period for storing 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 fillet, mixing the listed components without access of oxygen from the cookbook salt, calcium ascorbate and CO ₂ -extract of pyrolysis wood, packaging the resulting mixture and sour cream 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 salt 12 calcium ascorbate 1.32 CO ₂ pyrolysis wood extract 0.002 sour cream before the release of the target product 1000, sealing and sterilization.