RU2346480C1 - "lithuanian-style salad" preserve preparation method - Google Patents
"lithuanian-style salad" preserve preparation method Download PDFInfo
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- RU2346480C1 RU2346480C1 RU2007133697/13A RU2007133697A RU2346480C1 RU 2346480 C1 RU2346480 C1 RU 2346480C1 RU 2007133697/13 A RU2007133697/13 A RU 2007133697/13A RU 2007133697 A RU2007133697 A RU 2007133697A RU 2346480 C1 RU2346480 C1 RU 2346480C1
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- Prior art keywords
- pickled
- cutting
- chopped
- mayonnaise
- potatoes
- Prior art date
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- 240000008415 Lactuca sativa Species 0.000 title description 3
- 235000012045 salad Nutrition 0.000 title description 3
- 238000002360 preparation method Methods 0.000 title 1
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 9
- 239000008268 mayonnaise Substances 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 235000021016 apples Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 235000011197 perejil Nutrition 0.000 claims abstract description 8
- 235000012015 potatoes Nutrition 0.000 claims abstract description 8
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000021573 pickled cucumbers Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 244000141359 Malus pumila Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 235000013324 preserved food Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 2
- 238000012856 packing Methods 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 6
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 3
- 230000000694 effects Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000223782 Ciliophora Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011888 snacks Nutrition 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)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ производства кулинарного блюда "Салат литовский", предусматривающий подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, картофеля и моркови, варку и резку сырокопченого окорока, резку соленых и маринованных огурцов, маринованных яблок, маринованных томатов и зелени петрушки, смешивание окорока, картофеля, моркови, соленых огурцов, маринованных яблок, консервированного зеленого горошка, майонеза и поваренной соли, укладку горкой полученной смеси, ее заливку майонезом и украшение куриными яйцами, маринованными томатами, маринованными огурцами и зеленью петрушки с получением готового блюда (Голунова Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - СПб.: Профессия, 2001, с.34).A known method of producing a culinary dish "Lithuanian Salad", which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, potatoes and carrots, cooking and cutting smoked ham, cutting pickled cucumbers, pickled apples, pickled tomatoes and parsley, mixing ham , potatoes, carrots, pickles, pickled apples, canned green peas, mayonnaise and table salt, laying the mixture in a slide, pouring it with mayonnaise and decorating with chicken eggs, marin en tomatoes, pickles and parsley to obtain finished dishes (LE Golunova Collection formulations dishes and culinary products CIS - SPb. .: Profession, 2001, p.34).
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 производства консервов "Салат литовский" предусматривает подготовку рецептурных компонентов, варку, очистку и резку куриных яиц, резку и бланширование картофеля, бланширование и резку моркови, резку и замораживание зелени петрушки, резку сырокопченого окорока, соленых и маринованных огурцов, маринованных яблок и маринованных томатов, замораживание свежего зерна зеленого горошка, смешивание перечисленных компонентов без доступа кислорода с поваренной солью, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the Lithuanian Salad canned food production method involves preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, cutting smoked ham, pickled and pickled cucumbers , pickled apples and pickled tomatoes, freezing fresh grain of green peas, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and mayonnaise next flow components pbw .:
герметизацию и стерилизацию.sealing and sterilization.
Способ реализуется следующим образом.The method is implemented as follows.
Рецептурные компоненты подготавливают по традиционной технологии. Подготовленные куриные яйца варят, очищают и нарезают. Подготовленный картофель нарезают и бланшируют. Подготовленную морковь бланшируют и нарезают. Подготовленную зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленные сырокопченый окорок, соленые и маринованные огурцы, маринованные яблоки и маринованные томаты нарезают. Подготовленное свежее зерно зеленого горошка подвергают замораживанию, желательно медленному. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью, Полученную смесь и майонез фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.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. Prepared raw smoked ham, pickled and pickled cucumbers, pickled apples and pickled tomatoes are chopped. Prepared fresh grain of green peas is subjected to freezing, preferably slow. 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.
Расход всех компонентов, кроме майонеза, приведен с учетом норм отходов и потерь каждого вида сырья. Для компонентов растительного происхождения приведенные в виде интервалов расходы охватывают их возможное изменение по срокам хранения сырья. При этом минимальное значение расхода принимают во втором календарном полугодии, а максимальное - в первом.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 given 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.
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 1,3·105 и для контрольного продукта 1,1·105 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 a pilot product of 1.3 · 10 5 and for a control product of 1.1 · 10 5, 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 for the production of canned food, which includes preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes, blanching and cutting carrots, cutting and freezing parsley, cutting smoked ham, pickled and pickled cucumbers, pickled apples and pickled tomatoes, green pea seeds, mixing the listed components without oxygen with sodium chloride, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007133697/13A RU2346480C1 (en) | 2007-09-10 | 2007-09-10 | "lithuanian-style salad" preserve preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2007133697/13A RU2346480C1 (en) | 2007-09-10 | 2007-09-10 | "lithuanian-style salad" preserve preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2346480C1 true RU2346480C1 (en) | 2009-02-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2007133697/13A RU2346480C1 (en) | 2007-09-10 | 2007-09-10 | "lithuanian-style salad" preserve preparation method |
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| Country | Link |
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| RU (1) | RU2346480C1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519172C1 (en) * | 2013-08-12 | 2014-06-10 | Олег Иванович Квасенков | "lithuanian salad" preserves production method |
| RU2523230C1 (en) * | 2013-08-12 | 2014-07-20 | Олег Иванович Квасенков | "lithuanian salad" preserves production method |
| RU2529713C1 (en) * | 2013-08-12 | 2014-09-27 | Олег Иванович Квасенков | "lithuanian salad" preserves manufacture method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| RU2279822C2 (en) * | 2004-10-12 | 2006-07-20 | Олег Иванович Квасенков | Method for manufacturing canned food named "meat salad with prune" |
-
2007
- 2007-09-10 RU RU2007133697/13A patent/RU2346480C1/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| RU2279822C2 (en) * | 2004-10-12 | 2006-07-20 | Олег Иванович Квасенков | Method for manufacturing canned food named "meat salad with prune" |
Non-Patent Citations (1)
| Title |
|---|
| Сборник технологических инструкций по производству консервов. т.1, Консервы овощные и обеденные. - М.: Пищевая промышленность, 1977, с.420-430. ГОЛУНОВА Л.Е. Сборник рецептур блюд и кулинарных изделий ближнего зарубежья. - С.-Пб.: Профессия, 2001, с.34. * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2519172C1 (en) * | 2013-08-12 | 2014-06-10 | Олег Иванович Квасенков | "lithuanian salad" preserves production method |
| RU2523230C1 (en) * | 2013-08-12 | 2014-07-20 | Олег Иванович Квасенков | "lithuanian salad" preserves production method |
| RU2529713C1 (en) * | 2013-08-12 | 2014-09-27 | Олег Иванович Квасенков | "lithuanian salad" preserves manufacture method |
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