RU2345618C1 - Method for manufacturing of canned "herring with garnish" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: cans are manufactured by boiling, shelling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing spring onions, cutting deskinned salty herring fillet, mixing the above ingredients without oxygen access with acetic acid, sugar, salt, calcium acetate and black pepper, packing the obtained mix and vegetable oil, sealing and sterilisation.

EFFECT: improved digestibility.

Description

The invention relates to the production technology of canned fish and vegetables. A known method of preparing a culinary dish "Herring with a side dish", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting the skinned salted herring fillet, laying them, garnishing with boiled potatoes, boiled carrots, tomatoes and green onions and watering salad dressing to obtain ready meals (Godunova L.E. Collection of recipes for dishes and culinary products for catering. - St. Petersburg: ProfiKS, 2003, p.55).

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 preparing canned herring with garnish involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing green onions, cutting skinless salted herring fillet , mixing the listed components without oxygen with acetic acid, sugar, sodium chloride, calcium acetate and bitter black pepper, packing the resulting mixture and vegetable oil in the next ra During the component parts by weight .:

skinless salted herring fillet 277.78 chicken eggs 61.11 potatoes 291.56-307.5 carrot 247-253.33 tomatoes 187.67 green onions 61.11 acetic acid 80% 0.69 sugar 4.44 salt 2.22 calcium acetate 0.17 black pepper 0.22 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 chicken eggs are boiled, peeled and chopped. Prepared potatoes and tomatoes are cut and blanched in hot water. Prepared carrots are blanched and chopped. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared skinned salted herring fillet cut. The listed components are mixed without oxygen with acetic acid, sugar, sodium chloride, calcium acetate and bitter black pepper. 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 given 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 amounted to a pilot product of 1.3 · 10 ⁵ and for a control product of 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)

A method of preparing canned food, which involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and tomatoes, blanching and cutting carrots, cutting and freezing green onions, cutting skinless salted herring fillet, mixing the listed components without access of oxygen with acetic acid sugar, sodium chloride, calcium acetate and bitter black pepper, packaging the resulting mixture and vegetable oil at the following component consumption, parts by weight:
skinless salted herring fillet 277.78 chicken eggs 61.11 potatoes 291.56-307.5 carrot 247-253.33 tomatoes 187.67 green onions 61.11 acetic acid in terms of 80% 0.69 sugar 4.44 salt 2.22 calcium acetate 0.17 black pepper 0.22 vegetable oil before the release of the target product 1000,
sealing and sterilization.