RU2364250C1 - Production method of tinned food "tofu salad with potato and mayonnaise" - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: preserves are prepared by cutting and blanching potatoes, cutting and freezing green onions, freezing fresh green peas, cutting tofu. The listed ingredients are mixed with salt without oxygen access. The resultant mixture and mayonnaise are packaged, vacuum-sealed and sterilised.

EFFECT: enhanced digestibility.

Description

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

A known method of producing a culinary dish "Tofu Salad with Potatoes and Mayonnaise", which includes preparing the recipe components, cooking and cutting potatoes, cutting tofu, chopping green onions and mixing these components with canned green peas and mayonnaise to obtain the finished dish (Collection of recipes and dishes culinary products from soya and soya products for public catering enterprises. Edited by MP Mogilny - M .: DeLi print, 2002, p.29-30).

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 “Tofu salad with potatoes and mayonnaise” provides for the preparation of recipe components, cutting and blanching potatoes, cutting and freezing green onions, freezing fresh grain of green peas, cutting tofu, mixing these components without oxygen access table salt, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

tofu 250 potatoes 460.8-486 green pea 218 green onions 55 salt 12 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 potatoes are cut and blanched in hot water. Prepared green onions are cut and subjected to freezing, preferably quick. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Tofu is chopped. 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. 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 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 an experimental product of 1.3 · 10 ⁵ and for the control 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)

Method for the production of canned food, which includes preparing recipe components, cutting and blanching potatoes, cutting and freezing green onions, freezing fresh green pea seeds, cutting tofu, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, wt .h .:
tofu 250 potatoes 460.8-486 green pea 218 green onions 55 salt 12 mayonnaise before the release of the target product 1000,
sealing and sterilization.