RU2344638C1 - Production method for tinned food "ham, melon and rice salad" - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: tinned food is made by cutting and blanching raw onions, sweet pepper and melon, cutting and freezing lettuce and celery leaves, boiling rice until twofold increase of weight, cutting of ham. Then specified components are mixed without oxygen access with vegetable oil, table salt, lemon juice and black pepper, prepared mixture and meat-and-bone broth are packed, sealed and sterilised.

EFFECT: higher assimilability compared to similar culinary dish.

Description

The invention relates to a technology for the production of canned snacks, There is a known method for the production of culinary dishes "Ham, Melon and Rice Salad", which involves preparing the recipe components, cutting onions, mixing it with rice, pouring meat broth and cooking until cooked, cutting ham, vegetable pepper and melons, chopping celery greens, mixing the listed components, laying the resulting mixture on lettuce leaves and pouring the sauce with vegetable oil, lemon juice, table salt and pepper into a goth a fresh dish (M. Lajosh, K. Khemze. 99 salads. - TITUS, 1996, ISBN 9631340694, p.31).

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 “Ham, Melon and Rice Salad” involves preparing the recipe components, cutting and blanching onions, vegetable pepper and melon, cutting and freezing lettuce and celery greens, cooking to double the rice mass, cutting ham, mixing the listed components without oxygen with vegetable oil, lemon juice, table salt and bitter black pepper, packaging the resulting mixture and meat and bone broth at the next consumption of components, parts by weight:

ham 111.11 vegetable oil 33.33 onion 52-52.67 vegetable pepper 70.28 melon 375 salad 51.11 celery greens 6.94 salt 10.67 black pepper 0.2 meat and bone broth 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 onions, vegetable pepper and melon are cut and blanched in hot water. Prepared salad and greens of celery are cut and subjected to freezing, preferably quick. Prepared rice is boiled until a double increase in mass. Prepared ham is chopped. The listed components are mixed without oxygen with vegetable oil, lemon juice, sodium chloride and bitter black pepper. The resulting mixture and meat and bone broth are Packed at the above flow rate of components, sealed and sterilized to obtain the target product,

The consumption of all components except meat and bone broth is given taking into account the norms of waste and losses of each type of raw material. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum 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 a test product of 9.8 · 10 ⁴ and for a control product of 6.9 · 10 ^4, respectively.

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

Claims (1)

A method for the production of canned food, which involves the preparation of prescription components, cutting and blanching onions, vegetable pepper and melon, cutting and freezing salad and celery greens, cooking to double the mass of rice, cutting ham, mixing these components without oxygen with vegetable oil, lemon juice , with salt and black bitter pepper, packaging of the mixture and meat and bone broth, sealing and sterilization at the following component consumption, parts by weight:
ham 111.11 vegetable oil 33.33 onion 52-52.67 vegetable pepper 70.28 melon 375 salad 51.11 celery greens 6.94 salt 10.67 black pepper 0.2 meat and bone broth before the release of the target product 1000