RU2343792C1 - Method of manufacturing canned food "botvinia" - Google Patents
Method of manufacturing canned food "botvinia" Download PDFInfo
- Publication number
- RU2343792C1 RU2343792C1 RU2007124023/13A RU2007124023A RU2343792C1 RU 2343792 C1 RU2343792 C1 RU 2343792C1 RU 2007124023/13 A RU2007124023/13 A RU 2007124023/13A RU 2007124023 A RU2007124023 A RU 2007124023A RU 2343792 C1 RU2343792 C1 RU 2343792C1
- Authority
- RU
- Russia
- Prior art keywords
- kvass
- meat
- cutting
- canned food
- sorrel
- Prior art date
Links
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 8
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 7
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 235000005291 Rumex acetosa Nutrition 0.000 claims abstract description 7
- 240000007001 Rumex acetosella Species 0.000 claims abstract description 7
- 235000003513 sheep sorrel Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 241000238017 Astacoidea Species 0.000 claims abstract description 6
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 6
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 6
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 6
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 4
- 239000001301 oxygen Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241000223782 Ciliophora Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервированных первых обеденных блюд.The invention relates to the production technology of canned first lunch dishes.
Известен способ получения кулинарного блюда "Ботвинья", предусматривающий варку, охлаждение и резку мяса крабов и мяса раков, варку и протирку шпината и щавеля, натирание хрена, протирку лимонной цедры, шинковку зеленого лука, резку огурцов, салата и зелени укропа и смешивание перечисленных компонентов с квасом, сахаром и поваренной солью с получением готового блюда (Зубарев Н.Д. Русская кухня - М.: Вече, 2003, с.53-54).A known method of obtaining a culinary dish "Botvigna", which includes cooking, cooling and cutting crab meat and crayfish meat, cooking and rubbing spinach and sorrel, rubbing horseradish, rubbing lemon peel, chopping green onions, cutting cucumbers, lettuce and dill and mixing these components with kvass, sugar and table salt to obtain the finished dish (Zubarev ND Russian cuisine - M .: Veche, 2003, p. 53-54).
Техническим результатом изобретения является получение новых консервов, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned food with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ получения консервов "Ботвинья" предусматривает подготовку рецептурных компонентов, резку и бланширование огурцов, бланширование и натирание хрена, бланширование и протирку лимонной цедры, резку и замораживание салата, зеленого лука и зелени укропа, замораживание и куттерование шпината и щавеля, резку мяса крабов и мяса раков, смешивание перечисленных компонентов без доступа кислорода с сахаром, поваренной солью и аскорбатом кальция, кипячение кваса, фасовку полученной смеси и кваса при следующем расходе компонентов, мас.ч.:This result is achieved in that the Botvigna canned food preparation method involves preparing the recipe components, cutting and blanching cucumbers, blanching and rubbing horseradish, blanching and rubbing lemon peel, cutting and freezing lettuce, green onions and dill, freezing and chopping spinach and sorrel , cutting crab meat and crayfish meat, mixing the listed components without oxygen with sugar, sodium chloride and calcium ascorbate, boiling kvass, packing the resulting mixture and kvass at the following the consumption of components, parts by weight:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные огурцы нарезают и бланшируют. Подготовленный хрен бланшируют и натирают. Подготовленную лимонную цедру бланшируют и протирают. Подготовленные салат, зеленый лук и зелень укропа нарезают и подвергают замораживанию, желательно быстрому. Подготовленные шпинат и щавель подвергают замораживанию, желательно медленному, и куттеруют. Подготовленные мясо крабов и мясо раков нарезают. Перечисленные компоненты смешивают без доступа кислорода с сахаром, поваренной солью и аскорбатом кальция.Prescription components are prepared according to traditional technology. Prepared cucumbers cut and blanched in hot water. Prepared horseradish blanch and rub. Prepared lemon zest is blanched and wiped. Prepared lettuce, chives and dill are chopped and frozen, preferably quickly. Prepared spinach and sorrel are subjected to freezing, preferably slow, and are cutted. Prepared crab meat and crayfish meat are chopped. The listed components are mixed without oxygen with sugar, sodium chloride and calcium ascorbate.
Квас кипятят до прекращения пенообразования.Kvass is boiled until foaming stops.
Полученную смесь и квас фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.The resulting mixture and kvass are Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме кваса, приведен с учетом норм отходов и потерь каждого вида сырья. Приведенный в виде интервала расход хрена охватывает его возможное изменение по срокам хранения сырья и принимается минимальным во втором календарном полугодии, а максимальным в первом.The consumption of all components except kvass is given taking into account the norms of waste and losses of each type of raw material. Given in the form of an interval, horseradish consumption covers its possible change in the shelf life of raw materials and is taken as the minimum in the second calendar half year, and the maximum in the first.
Полученные по описанной технологии консервы по органолептическим и физико-химическим показателям сходны с кулинарным блюдом по наиболее близкому аналогу, а по показателям безопасности соответствуют СанПиН 2.3.2.1078-01. Гарантийный срок хранения консервов, определенный по стандартной методике, составил 6 месяцев.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.
Проверку усвояемости консервов, полученных по предлагаемому способу, и кулинарного блюда по наиболее близкому аналогу осуществляли путем культивирования на их пробах тест-организма Tetrachimena pyriformis. Усвояемость оценивали по количеству инфузорий в 1 см3 продукта. Она составила для опытного продукта 5,6·104 и для контрольного продукта 4,5·104 соответственно.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 5.6 · 10 4 for the experimental product and 4.5 · 10 4 for the control product, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows to obtain new canned foods with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method of producing canned food, which includes preparing the recipe components, cutting and blanching cucumbers, blanching and rubbing horseradish, blanching and rubbing lemon peel, cutting and freezing lettuce, green onions and dill, freezing and chopping spinach and sorrel, cutting crab meat and meat, cutting crab meat and meat mixing the above components without oxygen with sugar, sodium chloride and calcium ascorbate, boiling kvass, packing the resulting mixture and kvass at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007124023/13A RU2343792C1 (en) | 2007-06-27 | 2007-06-27 | Method of manufacturing canned food "botvinia" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007124023/13A RU2343792C1 (en) | 2007-06-27 | 2007-06-27 | Method of manufacturing canned food "botvinia" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2343792C1 true RU2343792C1 (en) | 2009-01-20 |
Family
ID=40375852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007124023/13A RU2343792C1 (en) | 2007-06-27 | 2007-06-27 | Method of manufacturing canned food "botvinia" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2343792C1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2039468C1 (en) * | 1991-06-24 | 1995-07-20 | Харьковский Институт Общественного Питания | Method for preparation of semifinished soup-puree from poultry meat |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2278597C2 (en) * | 2004-09-27 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of dietary canned food "vegetable soup-puree with meat" |
| RU2278595C2 (en) * | 2004-10-11 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "soup with salted cucumbers, deep-sea scallop and mushrooms" |
-
2007
- 2007-06-27 RU RU2007124023/13A patent/RU2343792C1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2039468C1 (en) * | 1991-06-24 | 1995-07-20 | Харьковский Институт Общественного Питания | Method for preparation of semifinished soup-puree from poultry meat |
| RU2271371C2 (en) * | 2002-08-22 | 2006-03-10 | Олег Васильевич Цыгулев | Protein-vitamin soy product called "probuzhdeniye semyan" (awakening of seeds), method of preparation thereof, fast-preparation food product, food product and dry protein-vitamin food product |
| RU2278597C2 (en) * | 2004-09-27 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of dietary canned food "vegetable soup-puree with meat" |
| RU2278595C2 (en) * | 2004-10-11 | 2006-06-27 | Олег Иванович Квасенков | Method for producing of canned food "soup with salted cucumbers, deep-sea scallop and mushrooms" |
Non-Patent Citations (1)
| Title |
|---|
| ЗУБАРЕВ Н.Д. Русская кухня. - М.: Вече, 2003, с.53-54. * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2356379C1 (en) | Method for manufacturing of "stolichny salad" canned food | |
| RU2346514C1 (en) | "stolichny" salad preserve preparation method | |
| RU2356276C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2356291C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2356279C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2367211C1 (en) | Method of production of preserved food "shrimp salad" | |
| RU2356292C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2353208C1 (en) | "stolichny salad" preserve preparation method | |
| RU2356380C1 (en) | "stolichny salad" preserve preparation method | |
| RU2356275C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2324391C1 (en) | Preparation method of canned salad "izhevsky" | |
| RU2356278C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2344629C1 (en) | Method of manufacturing canned food "vegetable salad with mushrooms" | |
| RU2332138C1 (en) | Method of production of preserved food "fish fillet salad" | |
| RU2363277C1 (en) | Production method of canned food "chicken with tofu and vegetables salad" | |
| RU2353205C1 (en) | Method for manufacturing of "stolichny salad" canned food | |
| RU2363250C1 (en) | Method for manufacturing canned fresh vegetables salad with tofu | |
| RU2354224C1 (en) | Method for producing tinned food "sardines and vegetables salad" | |
| RU2343792C1 (en) | Method of manufacturing canned food "botvinia" | |
| RU2323629C1 (en) | Production method for preserved food "salad with green beans" | |
| RU2333701C1 (en) | Method of cooking of preserves "botvinia" | |
| RU2358561C1 (en) | Canned food "botvinya" production process | |
| RU2341147C1 (en) | Manufacturing method of preserves "botvinya" of special purpose | |
| RU2349152C1 (en) | Method for manufacturing canned stolichny salad | |
| RU2341125C1 (en) | Manufacturing method of preserves "botvinya" of special purpose |