RU2341118C1 - Manufacturing method of preserves "combined salad with mayonnaise" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: preserves are prepared in the following way: eggs are boiled, peeled and cut, potato is cut and blanched, carrots are blanched and cut, parsley is frozen and cut, crab cherry is stoned and blanched, fresh green peas are frozen, pickled cucumbers and boiled sausages are cut. The above components are mixed with table salt, lemon acid, mustard and black bitter pepper. The produced mix and mayonnaise are packed, sealed and sterilised.

EFFECT: allows to extend the range of technical means and dishes used for the manufacturing of the new type preserves which makes it possible to increase their digestibility.

Description

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

A known method of obtaining a culinary dish "Combined salad with mayonnaise", which includes cutting and cooking potatoes and carrots, cooking, peeling and cutting chicken eggs, cutting pickles and cooked sausages, mixing potatoes, carrots, cooked sausages, pickles, canned green peas, mayonnaise, table salt, citric acid, drinking water, potato broth, mustard and black bitter pepper, layout of the mixture, pouring mayonnaise and garnish with seedless cherries, parsley and chicken eggs with the receipt of the finished dish (L. Strokova. Snacks and salads. - M.: RIPOL-CLASSIC, 2000, p. 413-414).

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 producing canned food “Combined salad with mayonnaise” involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh grain of green peas, cutting pickles and boiled sausages, mixing the listed components without oxygen with sodium chloride, citric acid, mustard and black pepper th bitter, packing the resulting mixture and mayonnaise with the following flow components pbw .:

boiled sausage 58.33 chicken eggs 29.33 potatoes 284.44-300 carrot 156-160 green pea 121.11 salted cucumbers 193.78 parsley 25 sweet cherry 25 salt 9.82 lemon acid 0.4 mustard one black bitter pepper 0.2 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. Prepared carrots are blanched and chopped. Prepared parsley is cut and subjected to freezing, preferably fast. Bones are removed from the prepared sweet cherry and blanch. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Prepared pickles and boiled sausage are chopped. The listed components are mixed without oxygen with sodium chloride, citric acid, mustard and black bitter pepper. 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. For components of plant origin, the costs presented in the form of intervals cover their possible change in the shelf life of raw materials. In this case, the minimum flow rate is taken 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 SanPiN 2,3.2.1078-01 corresponds to the safety indicators. 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 8.7 · 10 ⁴ and for the control product of 6.7 · 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 of producing canned food, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, pitting and blanching sweet cherries, freezing fresh grain green peas, cutting pickles and boiled pickles sausages, mixing the listed components without oxygen with table salt, citric acid, mustard and black bitter pepper, packing the mixture and mayonnaise at the next flow e components, parts by weight: boiled sausage 58.33 chicken eggs 29.33 potatoes 284.44-300 carrot 156-160 green pea 121.11 salted cucumbers 193.78 parsley 25 sweet cherry 25 table salt 9.82 lemon acid 0.4 mustard one black bitter pepper 0.2 mayonnaise before the release of the target product 1000, sealing and sterilization.