RU2335961C1 - Method of manufacturing canned food "smoked fish salad with vegetables" (versions) - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching cauliflower, potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing dill. Cutting skinned fish fillet, freezing fresh green peas, mixing the above components without oxygen access with table salt, calcium ascorbate and CO₂ extract of pyrolysed wood, packing the obtained mix and mayonnaise, hermetic sealing and sterilisation follow.

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 of smoked fish with vegetables", which includes cooking, peeling and cutting chicken eggs, cooking and cutting cauliflower, potatoes and carrots, cutting filet of hot smoked fish, cucumbers and tomatoes, laying the listed components and canned green peas , sprinkling with salt, pouring mayonnaise and decorating dill with greens to get the finished dish (Salads for the holiday. - Chelyabinsk; Arkaim, 2004, p.11).

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 food “Smoked fish salad with vegetables” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching cauliflower, potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing dill, obesshkurennogo cutting fillets, freezing fresh green pea grains, mixing the listed ingredients without oxygen with sodium chloride, calcium ascorbate and CO ₂ extracts of the pyrolysis of wood, Asovka River resulting mixture and mayonnaise with the following flow components pbw .:

skinned fish fillet 153.85 chicken eggs 118.46 green pea 83.85 cauliflower 114.62 potatoes 295.38-311.54 carrot 54-54.69 cucumbers 83.85 tomatoes 173.23 dill greens 25 salt 12 calcium ascorbate 0.75 Pyrolysis wood CO ₂ extract 0.002 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 cauliflower, potatoes, cucumbers and tomatoes are cut and blanched. Prepared carrots are blanched and chopped. Prepared dill greens are cut and subjected to freezing, preferably fast. Prepared skinned fish fillet cut. Prepared fresh grain of green peas is subjected to freezing, preferably slow. The listed components are mixed without oxygen with sodium chloride, calcium ascorbate and a CO ₂ -extract of pyrolysis wood. 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. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 was 1.5 · 10 ⁵ for the experimental product and 1.1 · 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 canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching cauliflower, potatoes, cucumbers and tomatoes, blanching and cutting carrots, cutting and freezing dill greens, cutting skinless fish fillet, freezing fresh green pea grain , mixing the listed components without oxygen with sodium chloride, calcium ascorbate and a CO ₂ -extract of pyrolysis wood, packing the resulting mixture and mayonnaise at the next flow rate ntov, parts by weight: skinned fish fillet 153.85 chicken eggs 118.46 green pea 83.85 cauliflower 114.62 potatoes 295.38-311.54 carrot 54-54.69 cucumbers 83.85 tomatoes 173.23 dill greens 25 salt 12 calcium ascorbate 0.75 CO ₂ pyrolysis wood extract 0.002 mayonnaise before the release of the target product 1000, sealing and sterilization.