RU2346470C1 - "asparagus and chicken liver salad" preserve preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: chicken liver is sliced and fried in vegetable oil; tomatoes are cut and blanched. Asparagus, lettuce and green parsley are chopped and frozen. Champignon mushrooms, walnut kernels, garlic, tamarinds, horseradishes and celeriacs are blanched and strained. Salted sprat fillet is mashed. The above-mentioned ingredients are mixed with sugar, culinary salt, calcium acetate, hot black pepper, hot chili pepper, bayberry, curry, ginger, laurel lea, nutmeg, estragon, clove and cinnamon under oxygen-free conditions. Mayonnaise, lemon juice, cognac, port wine, bone broth, tomato paste and acetic acid are blended together. The resultant mixtures are packaged, vacuum-sealed and sterilised.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

A known method of producing a culinary dish "Asparagus salad with chicken liver", which includes preparing the recipe components, frying in oil, cooling and cutting chicken liver, cooking in salted water, cooling and cutting asparagus, cooking, cleaning and cutting chicken eggs, cutting part of the salad , chopping parsley, mixing mayonnaise, ketchup, lemon juice, cognac, Worcester sauce and table salt to make the sauce, mixing chicken liver, chopped lettuce, chicken eggs, asparagus and tomatoes, pouring the sauce, mixed Ie, laying on the uncut portion of the salad and sprinkling with parsley to obtain the finished dish (Lajosh M., Hemze K. 99 salads. - TITUS, 1996, ISBN 9631340694, p. 49).

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 “Asparagus salad with chicken liver” involves preparing the recipe, cooking, peeling and cutting chicken eggs, cutting and frying chicken oil in vegetable oil, cutting and blanching tomatoes, cutting and freezing asparagus, salad and parsley greens, blanching and rubbing champignons, walnut kernels, garlic, tamarind, horseradish and celery root, rubbing salted sprat fillets, mixing the listed ingredients without oxygen with sugar, cook with salt, calcium acetate, bitter black pepper, hot red pepper, allspice, curry, ginger, bay leaf, nutmeg, tarragon, cloves and cinnamon, mixing mayonnaise, lemon juice, cognac, port wine, bone broth, tomato paste and vinegar acids, packaging of the mixtures obtained at the following component consumption, parts by weight:

chicken liver 168 salted sprat fillet 0,095 chicken eggs 154 vegetable oil 16.5 tomatoes 112.6 garlic 0.059-0.062 champignons 0.238 walnut kernels 0,095 tamarind 0.456 horseradish 0.025-0.026 celery root 0.05-0.051 asparagus 550 salad 110 parsley 12.5 lemon juice 30.1 cognac fifteen port wine 0.38 bone broth 1,6 tomato paste in terms of 30% 14.31 acetic acid in terms of 30% 0.27 sugar 4.26 salt 12 calcium acetate 0.6 black pepper 0.243 hot red pepper 0.171 allspice 0,03 curry 0.05 ginger 0.001 Bay leaf 0.001 nutmeg 0.017 tarragon 0.005 clove 0,053 cinnamon 0,053 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 chicken liver is cut and fried in vegetable oil. Prepared tomatoes are cut and blanched in hot water. Prepared asparagus, lettuce and parsley are chopped and frozen, asparagus is preferably slow, and salad and parsley is preferably fast. Prepared champignons, walnut kernels, garlic, tamarind, horseradish and celery root are blanched and wiped, Prepared salted sprat fillet is wiped. The listed components are mixed without oxygen with sugar, sodium chloride, calcium acetate, bitter black pepper, hot red pepper, allspice, curry, ginger, bay leaf, nutmeg, tarragon, cloves and cinnamon.

Prepared mayonnaise, lemon juice, cognac, port, bone broth, tomato paste and acetic acid are mixed.

The resulting mixture is Packed at the above flow rate 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. When using tomato paste with a dry matter content that does not coincide with the formulation, its consumption is converted to the equivalent dry matter content. 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 11.8 · 10 ⁴ for the experimental product and 7.6 · 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)

A method for the production of canned food, which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and frying chicken oil in vegetable oil, cutting and blanching tomatoes, cutting and freezing asparagus, lettuce and parsley, blanching and rubbing champignons, walnut kernels, garlic, tamarind, horseradish and celery root, rubbing salted sprat fillets, mixing the listed components without oxygen with sugar, sodium chloride, calcium acetate, bitter black pepper, red hot pepper cream, allspice, curry, ginger, bay leaf, nutmeg, tarragon, cloves and cinnamon, mixing mayonnaise, lemon juice, cognac, port wine, bone broth, tomato paste and acetic acid, packing the mixtures obtained at the following consumption of components, wt. hours:
chicken liver 168 salted sprat fillet 0,095 chicken eggs 154 vegetable oil 16.5 tomatoes 112.6 garlic 0.059-0.062 champignons 0.238 walnut kernels 0,095 tamarind 0.456 horseradish 0.025-0.026 celery root 0.05-0.051 asparagus 550 salad 110 parsley 12.5 lemon juice 30.1 cognac fifteen port wine 0.38 bone broth 1,6 tomato paste in terms of 30% 14.31 acetic acid in terms of 80% 0.27 sugar 4.26 salt 12 calcium acetate 0.6 black pepper 0.243 hot red pepper 0.171 allspice 0,03 curry 0.05 ginger 0.001 Bay leaf 0.001 nutmeg 0.017 tarragon 0.005 clove 0,053 cinnamon 0,053 mayonnaise before the release of the target product 1000,
sealing and sterilization.