RU2585840C1 - Method for production of preserved "vinegret with calamaries, beet-root, carrots and cabbages" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production method for canned appetizers. Method comprises preparation of recipe ingredients. Calamari fillet, potatoes and marrows are cut and blanched. Carrots and beetroots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Paprika, brined cucumbers, bulb onions and greens are cut. Specified components are mixed with vegetable oil, acetic acid, sugar, salt, mustard and black hot pepper. Produced mixture and drinking water are packed, sealed and sterilised.

EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product.

1 cl

Description

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

A known method of producing canned food "Vinaigrette with calamari, beets, carrots and cabbage", which includes preparing the recipe components, cutting and blanching squid fillet, potatoes and zucchini, blanching and cutting carrots and beets, shredding and freezing fresh cabbage, cutting vegetable pepper, salted pepper cucumbers, onions and herbs, mixing the listed components with vegetable oil, acetic acid, sugar, salt, mustard and black bitter pepper, packaging the mixture and drinking water, seal isation and sterilization (RU 2306746 C1, 2007).

The technical result of the invention is the production of new canned food using non-traditional plant materials.

This result is achieved by the fact that in the method for the production of canned food “Vinaigrette with squid, beets, carrots and cabbage”, which involves preparing the recipe components, cutting and blanching the fillet of squid, potatoes and zucchini, blanching and cutting carrots and beets, chopping and freezing fresh cabbage, cutting vegetable pepper, pickles, onions and herbs, mixing the listed ingredients with vegetable oil, acetic acid, sugar, salt, mustard and black bitter pepper, packing the resulting mixture and drinking howling water, sealing and sterilization, according to the invention, use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:

squid 606.1 vegetable oil 33.3 potatoes 170.7-180 beet 124-129 decorative cabbage 83.3 carrot 78-80 onion 78-79 vegetable pepper 42,2 zucchini 36 salted cucumbers 72.7 greenery 12.5 acetic acid, calculated on 80% concentration 0.6 sugar 10 salt eleven mustard 3.33 black pepper 0.2 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared squid fillets, potatoes and zucchini are cut and blanched in hot water.

Prepared carrots and beets are blanched and chopped.

Prepared fresh ornamental cabbage is chopped and frozen.

Prepared vegetable peppers, pickles, onions and greens are chopped.

The listed components in a prescription ratio are mixed with vegetable oil, acetic acid, sugar, salt and ground mustard and black bitter pepper.

The resulting mixture and drinking water are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using acetic acid with a concentration that does not coincide with the prescription, its consumption is recalculated to the equivalent acid content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP Konservlodozyach, 1990, p. 124).

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

Thus, the proposed method allows to obtain new canned food using non-traditional plant materials without changing the organoleptic properties of the target product.

Claims (1)

Method for the production of canned food “Vinaigrette with squid, beets, carrots and cabbage”, which includes preparing the recipe components, cutting and blanching squid fillet, potatoes and zucchini, blanching and cutting carrots and beets, chopping and freezing fresh cabbage, cutting vegetable pepper, pickles, onions and herbs, mixing the listed components with vegetable oil, acetic acid, sugar, salt, mustard and black bitter pepper, packaging the mixture and drinking water, sealing and sterilization, characterized in that they use decorative cabbage, and the components are used in the following ratio of costs, parts by weight:
squid 606.1 vegetable oil 33.3 potatoes 170.7-180 beet 124-129 decorative cabbage 83.3 carrot 78-80 onion 78-79 vegetable pepper 42,2 zucchini 36 salted cucumbers 72.7 greenery 12.5 acetic acid, calculated on 80% concentration 0.6 sugar 10 salt eleven mustard 3.33 black pepper 0.2 water before the release of the target product 1000