RU2347508C1 - Method of production of preserved food "liver and rice salad" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserved food is made by blanching and cutting carrots, cutting and freezing dill, cutting beef liver, boiling rice to mass increase of 150%, mixing the listed ingredients with salt without access for oxygen, packing the mixture and mayonnaise, pressurisation and sterilisation.

EFFECT: diversification of available food products; improved digestibility of preserve foods as compared to standard analogues.

Description

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

There is a method of producing a dietary culinary dish “Liver and Rice Salad”, which involves preparing the recipe, boiling it in salted water until tender, cooling and cutting beef liver, boiling and cutting carrots, boiling rice in salted water, chopping dill, mixing the above components with table salt and dressing with mayonnaise to get the finished dish (Rychkova Yu.V. Clinical nutrition for respiratory diseases. - M .: Veche, 2005, p. 18).

The technical result of the invention is to obtain new canned foods for diet 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 “Liver and Rice Salad” involves preparing the recipe components, blanching and cutting carrots, cutting and freezing dill, cutting beef liver, boiling the rice mass by 150%, mixing the listed ingredients without access oxygen with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

beef liver 458.82 carrot 137.65-141.18 rice 98.04 dill greens 98.04 salt 12 mayonnaise before the release of the target product 1000,

sealing and sterilization.

Prescription components are prepared according to traditional technology. Prepared carrots are blanched and chopped. Prepared dill greens are cut and subjected to freezing, preferably fast. Prepared beef liver cut. Prepared rice is boiled until mass increase by 150%. The listed components are mixed without oxygen with sodium chloride. 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. Given in the form of an interval, the consumption of carrots covers its possible change in the shelf life of raw materials and is accepted as the minimum 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 1.6 · 10 ⁵ for the experimental product and 1.3 · 10 ⁵ for the control product, respectively.

Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing prescription ingredients, blanching and cutting carrots, cutting and freezing dill, cutting beef liver, boiling rice with a mass of 150%, mixing the above components without oxygen with sodium chloride, packing the resulting mixture and mayonnaise in the next component consumption, parts by weight:
beef liver 458.82 carrot 137.65-141.18 rice 98.04 dill greens 98.04 salt 12 mayonnaise before the release of the target product 1000,
sealing and sterilization.