RU2356294C1 - Method for producing tinned food "gurmanskiy salad" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: mushrooms are blanched and cut, lettuce and dill leaves are cut and frozen, fresh green peas are frozen. Chicken is cut, garlic is strained, listed components are mixed with cognac, mayonnaise, lemon juice, tomato paste, acetic acid, sugar, table salt, hot black pepper, cloves, cinnamon, allspice, red hot pepper and nutmeg under oxygen-free conditions. The obtained mixture and sour cream are packaged, vacuum-sealed and sterilised.

EFFECT: this serves to extend and diversify the armoury of methods and foodstuff used for production of new preserves characterised by enhanced digestibility properties as compared to traditional pre-cooked products of the kind.

Description

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

A known method of producing a culinary dish "Gourmet Salad", which includes stewing and cutting mushrooms, cooking and cutting chicken, rubbing garlic, cutting dill, mixing these ingredients with canned green peas, mayonnaise, sour cream, lemon juice, cognac, ketchup, boiled salt and pepper, cooling the resulting mixture and laying on lettuce leaves to obtain the finished dish (Strokova L.V. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 355).

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 “Gourmet Salad” involves preparing the recipe components, blanching and cutting mushrooms, cutting and freezing lettuce and dill, freezing fresh grain of green peas, cutting chicken, rubbing garlic, mixing these components without oxygen cognac, mayonnaise, lemon juice, tomato paste, acetic acid, sugar, salt, bitter black pepper, cloves, cinnamon, allspice, red hot pepper and mus atnym nut, packing the resulting mixture and sour cream with the following flow components pbw .:

chicken 1072.96 mushrooms 287.5-300 green pea 136.25 dill greens 70.31 salad 137.5 garlic 24-25.31 mayonnaise 62.5 lemon juice 18.75 cognac 18.75 tomato paste 30% 8.64 acetic acid 80% 0.14 sugar 2.59 salt 12 black pepper 0.3 clove 0,033 cinnamon 0,033 allspice 0.018 hot red pepper 0.008 nutmeg 0.009 sour cream 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 mushrooms are blanched and chopped. Prepared salad and dill greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared chicken cut. The prepared garlic is mashed. The listed components are mixed without oxygen with cognac, mayonnaise, lemon juice, tomato paste, acetic acid, sugar, table salt, bitter black pepper, cloves, cinnamon, allspice, red hot pepper and nutmeg. The resulting mixture and sour cream are Packed at the above consumption of components, sealed and sterilized to obtain the target product.

The consumption of all components, except sour cream, 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. The minimum consumption of mushrooms corresponds to the use of tubular mushrooms, and the maximum corresponds to the use of lamellar mushrooms. Given in the form of an interval, the consumption of garlic 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 amounted to a test product of 13.3 · 10 ⁴ and for a control product of 8.4 · 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 includes preparing prescription ingredients, blanching and cutting mushrooms, cutting and freezing lettuce and dill, freezing fresh grain of green peas, cutting chicken, rubbing garlic, mixing the listed components without oxygen with cognac, mayonnaise, lemon juice, tomato paste , acetic acid, sugar, table salt, bitter black pepper, cloves, cinnamon, allspice, red hot pepper and nutmeg, packing the resulting mixture and sour cream the following consumption of components, parts by weight:
chicken 1072.96 mushrooms 287.5-300 green pea 136.25 dill greens 70.31 salad 137.5 garlic 24-25.31 mayonnaise 62.5 lemon juice 18.75 cognac 18.75 tomato paste 30% 8.64 acetic acid 80% 0.14 sugar 2.59 salt 12 black pepper 0.3 clove 0,033 cinnamon 0,033 allspice 0.018 hot red pepper 0.008 nutmeg 0.009 sour cream before the release of the target product 1000,
sealing and sterilization.