RU2341108C1 - Manufacturing method of preserved salad "amelia" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: tomatoes, vegetable pepper and zucchini are cut and blanched, carrot is blanched and cut. Lettuce, parsley and basil are cut and frozen, garlic is blanched and grated. Salt sprat fillet, marinated scallion and preserved olives are cut, the above components are mixed without access of oxygen with acetic acid, table salt and calcium acetate. The produced mix and vegetable oil is packed, sealed and sterilised.

EFFECT: characterised by higher digestibility compared to analogous culinary product.

Description

The invention relates to a technology for the production of canned snacks. A known method of producing a culinary dish "Salad" Amelia ", involving the preparation of recipe components, cutting tomatoes, vegetable pepper, zucchini, carrots and parsley and basil, chopping anchovies, lettuce, pickled onions and olives, rubbing garlic, mixing garlic, basil greens, olive oil, wine vinegar and salt to obtain a sauce, mixing anchovies, pickled onions and olives, layering vegetables and the resulting mixture and pouring the sauce to obtain the finished dish (M. Lajosh, K. Khemze. 99 salads - TITUS, 1996, ISBN 9631340694, pp. 21-22).

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 of producing canned salad "Amelia" involves preparing the recipe components, cutting and blanching tomatoes, vegetable peppers and zucchini, blanching and cutting carrots, cutting and freezing lettuce and parsley and basil, blanching and rubbing garlic, cutting fillets salted herring, pickled shallots and canned olives, mixing the listed components without oxygen with acetic acid, sodium chloride and calcium acetate, packing the resulting mixture and vegetable oil at the following consumption of components, parts by weight:

fillet of salted herring 250 tomatoes 140.75 vegetable pepper 180.71 carrot 60.14-61.43 zucchini 51.56 garlic 4-4,22 salad 68.75 parsley 12.5 basil greens 13.39 pickled shallots 93.75 canned olives 93.75 acetic acid in terms of 80% 0.23 salt 6.75 calcium acetate 1.22 vegetable oil 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 tomatoes, vegetable peppers and zucchini are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared lettuce and parsley and basil greens are cut and subjected to freezing, preferably quick. The prepared garlic is blanched in and rubbed. Prepared salted herring fillets, pickled shallots and canned olives are chopped. The listed components are mixed without oxygen with acetic acid, sodium chloride and calcium acetate. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components except vegetable oil is given taking into account the norms of waste and losses of each type of raw material. 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. 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 9.9 · 10 ⁴ for the experimental product and 7.4 · 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 salad, which includes preparing the recipe components, cutting and blanching tomatoes, vegetable peppers and zucchini, blanching and cutting carrots, cutting and freezing lettuce, parsley and basil, blanching and rubbing garlic, cutting salted herring fillet, pickled and shallot canned olives, mixing the listed components without oxygen with acetic acid, sodium chloride and calcium acetate, packing the resulting mixture and vegetable oil in the following component consumption, parts by weight: fillet of salted herring 250 tomatoes 140.75 vegetable pepper 180.71 carrot 60.14-61.43 zucchini 51.56 garlic 4-4,22 salad 68.75 parsley 12.5 basil greens 13.39 pickled shallots 93.75 canned olives 93.75 acetic acid in terms of 80% 0.23 salt 6.75 calcium acetate 1.22 vegetable oil before the release of the target product 1000, sealing and sterilization.