RU2340231C1 - Method of manufacturing canned food "crayfish salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves boiling, shelling and cutting chicken eggs, cutting and blanching tomatoes, cucumbers and cauliflower. Carrots are blanched and cut, lettuce and greenstuffs are cut and frozen. Fresh green peas are frozen, crayfish meat is cut. The above components are mixed without oxygen access with vegetable oil, table salt, calcium acetate, hot black pepper and bay leaves in the specified proportion. The obtained mix and mayonnaise are packed. Hermetic sealing and sterilisation follow.

EFFECT: method allows manufacturing of a product with increased digestibility.

Description

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

A known method of producing a culinary dish "Salad of crayfish", involving the preparation of recipe components, cooking, cleaning and cutting chicken eggs, cooking and cleaning crayfish, cooking and cutting carrots, cutting and cooking cauliflower, cutting tomatoes, cucumbers, salad and greens, mixing meat of crayfish, chicken eggs, carrots, tomatoes, cucumbers, cauliflower, lettuce, canned green peas, mayonnaise and salad dressing, laying and sprinkling with greens to get the finished dish (Zubarev ND, Russian cuisine. - M .: Veche, 2003, p.12-13).

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 "Crab Salad" involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching tomatoes, cucumbers and cauliflower, blanching and cutting carrots, cutting and freezing lettuce and herbs, freezing fresh grain of green peas, cutting crayfish meat, mixing the listed components without oxygen with vegetable oil, sodium chloride, calcium acetate, black pepper and bay leaf, packaging obtained with Mesi and mayonnaise at the following component consumption, parts by weight:

crayfish meat 166.67 chicken eggs 128.33 carrot 121.88-125 tomatoes 187.67 cucumbers 68.13 cauliflower 155.21 green pea 45.42 salad 45.83 greenery 25 vegetable oil 48 salt 12 calcium acetate 0.87 black bitter pepper 0.3 Bay leaf 0.08 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 tomatoes, cucumbers and cauliflower are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared lettuce and herbs are chopped and frozen, preferably quickly. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared crayfish meat is cut. The listed components are mixed without oxygen with vegetable oil, sodium chloride, calcium acetate, bitter black pepper and bay leaf. 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. Given in the form of an interval, the consumption of carrots 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 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 for the experimental product 1.3 · 10 ⁵ and for the control product 1.1 · 10 ^5, respectively.

Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.

Claims (1)

Method for the production of canned food, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching tomatoes, cucumbers and cauliflower, blanching and cutting carrots, cutting and freezing lettuce and greens, freezing fresh grain of green peas, cutting crayfish meat, mixing the listed components without access of oxygen with vegetable oil, sodium chloride, calcium acetate, black pepper and bay leaf, packaging the resulting mixture and mayonnaise, sealing and sterilization with the following consumption of components, parts by weight: crayfish meat 166.67 chicken eggs 128.33 carrot 121.88-125 tomatoes 187.67 cucumbers 68.13 cauliflower 155.21 green pea 45.42 salad 45.83 greenery 25 vegetable oil 48 salt 12 calcium acetate 0.87 black bitter pepper 0.3 Bay leaf 0.08 mayonnaise before the release of the target product 1000.