RU2346514C1 - "stolichny" salad preserve preparation method - Google Patents

"stolichny" salad preserve preparation method Download PDF

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Publication number
RU2346514C1
RU2346514C1 RU2007142504/13A RU2007142504A RU2346514C1 RU 2346514 C1 RU2346514 C1 RU 2346514C1 RU 2007142504/13 A RU2007142504/13 A RU 2007142504/13A RU 2007142504 A RU2007142504 A RU 2007142504A RU 2346514 C1 RU2346514 C1 RU 2346514C1
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RU
Russia
Prior art keywords
meat
chicken
cutting
mayonnaise
sliced
Prior art date
Application number
RU2007142504/13A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2007142504/13A priority Critical patent/RU2346514C1/en
Application granted granted Critical
Publication of RU2346514C1 publication Critical patent/RU2346514C1/en

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Abstract

FIELD: food production process.
SUBSTANCE: proposed preserve preparation process is as follows: chicken eggs are boiled, peeled and sliced; potatoes are sliced and blanched; lettuce is chopped and frozen; brined cucumbers, chicken meat and crayfish meat are sliced. The above-mentioned ingredients are mixed with culinary salt and calcium benzoate under oxygen-free conditions. The resultant mixture and mayonnaise 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 developing a culinary dish "Capital Salad", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cooking and cutting chicken meat and potatoes, cutting pickles, mixing chicken meat, potatoes, pickles and mayonnaise, laying down, decorating canned crayfish meat, chicken eggs and salad and pouring mayonnaise to get the finished dish (Godunova L.E. Collection of recipes for dishes and culinary products for catering establishments. - St. Petersburg: ProfiKS, 2003, p. 36-37).

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 food “Capital Salad” involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting pickles, chicken and crayfish meat, mixing the listed components without access of oxygen with sodium chloride and calcium benzoate, packaging the resulting mixture and mayonnaise at the following component consumption, parts by weight:

chicken's meat 389.47 crayfish meat 26.32 chicken eggs 86.84 potatoes 134.74-142.11 salted cucumbers 114.74 salad 57.89 salt 10.74 calcium benzoate 0.16 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 potatoes are cut and blanched in hot water. The prepared salad is cut and subjected to freezing, preferably quick. Prepared pickles, chicken and crayfish are chopped. The listed components are mixed without oxygen with sodium chloride and calcium benzoate. 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. The potato 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 8 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 2.1 · 10 5 for the experimental product and 1.7 · 10 5 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)

  1. A method for producing canned food, which involves preparing recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, cutting and freezing lettuce, cutting pickles, chicken meat and crayfish meat, mixing these components without oxygen with sodium chloride and calcium benzoate, packaging the mixture and mayonnaise, sealing and sterilization, while the consumption of components is, parts by weight:
    chicken's meat 389.47 crayfish meat 26.32 chicken eggs 86.84 potatoes 134.74-142.11 salted cucumbers 114.74 salad 57.89 salt 10.74 calcium benzoate 0.16 mayonnaise before the release of the target product 1000.
RU2007142504/13A 2007-11-19 2007-11-19 "stolichny" salad preserve preparation method RU2346514C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2007142504/13A RU2346514C1 (en) 2007-11-19 2007-11-19 "stolichny" salad preserve preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2007142504/13A RU2346514C1 (en) 2007-11-19 2007-11-19 "stolichny" salad preserve preparation method

Publications (1)

Publication Number Publication Date
RU2346514C1 true RU2346514C1 (en) 2009-02-20

Family

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Family Applications (1)

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RU2007142504/13A RU2346514C1 (en) 2007-11-19 2007-11-19 "stolichny" salad preserve preparation method

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RU (1) RU2346514C1 (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2516934C1 (en) * 2013-06-10 2014-05-20 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517353C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517350C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517352C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517355C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517333C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517341C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2518660C1 (en) * 2013-06-20 2014-06-10 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2518653C1 (en) * 2013-06-20 2014-06-10 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2525526C1 (en) * 2013-06-20 2014-08-20 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2525588C1 (en) * 2013-06-20 2014-08-20 Олег Иванович Квасенков Method for production of preserved salad "stolichny"

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ГОДУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания.: Профикс, 2003, с.36-37. МАНКЕВИЧ О.И. Блюда из птицы. Мн.: БелЭн, 1994, с.17-137. СТРОКОВА Л.В. Закуски и салаты. - М.: РИПОЛ-КЛАССИК, 2000, с.424. *
Технология консервирования плодов и овощей и контроль качества продукции. - М.: Агропромиздат, 1992, с.84-145. *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2516934C1 (en) * 2013-06-10 2014-05-20 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517353C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517350C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517352C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517355C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517333C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2517341C1 (en) * 2013-06-10 2014-05-27 Олег Иванович Квасенков Method for manufacture of preserves "stolichny salad"
RU2518660C1 (en) * 2013-06-20 2014-06-10 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2518653C1 (en) * 2013-06-20 2014-06-10 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2525526C1 (en) * 2013-06-20 2014-08-20 Олег Иванович Квасенков Method for production of preserved salad "stolichny"
RU2525588C1 (en) * 2013-06-20 2014-08-20 Олег Иванович Квасенков Method for production of preserved salad "stolichny"

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