RU2359469C1 - Method of producing preserves "mushrooms and tofu paste" - Google Patents
Method of producing preserves "mushrooms and tofu paste" Download PDFInfo
- Publication number
- RU2359469C1 RU2359469C1 RU2008117817/13A RU2008117817A RU2359469C1 RU 2359469 C1 RU2359469 C1 RU 2359469C1 RU 2008117817/13 A RU2008117817/13 A RU 2008117817/13A RU 2008117817 A RU2008117817 A RU 2008117817A RU 2359469 C1 RU2359469 C1 RU 2359469C1
- Authority
- RU
- Russia
- Prior art keywords
- mushrooms
- tofu
- cutting
- packing
- drinking water
- Prior art date
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 15
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 240000002234 Allium sativum Species 0.000 claims description 7
- 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
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000245420 ail Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000223782 Ciliophora Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002994 raw material Substances 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства закусочных консервов.The invention relates to a technology for the production of canned snacks.
Известен способ выработки кулинарного блюда "Паштет из грибов и тофу", предусматривающий измельчение тофу, резку чеснока и грибов, заливку грибов питьевой водой, тушение до готовности, добавление чеснока и поваренной соли, доведение до кипения, добавление тофу, варку в течение 1-2 минут и охлаждение с получением готового блюда (Доронина Ю.А. Целебная соя. - СПб.: Невский проспект, 2000, с.104).A known method of developing a culinary dish "Paste of mushrooms and tofu", which includes chopping tofu, cutting garlic and mushrooms, pouring mushrooms with drinking water, stewing, cooked, adding garlic and table salt, bringing to a boil, adding tofu, cooking for 1-2 minutes and cooling to obtain the finished dish (Doronina Yu.A. Healing soy. - St. Petersburg: Nevsky Prospekt, 2000, p. 104).
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 выработки консервов "Паштет из грибов и тофу" предусматривает подготовку рецептурных компонентов, резку и бланширование грибов, резку и замораживание зелени чеснока, куттерование тофу, смешивание перечисленных компонентов без доступа кислорода с питьевой водой и поваренной солью, фасовку полученной смеси при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned food “Pate of mushrooms and tofu” involves preparing the recipe components, cutting and blanching the mushrooms, cutting and freezing the garlic greens, chopping the tofu, mixing the listed components without oxygen with drinking water and sodium chloride, packing the resulting mixture at the following component consumption, 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 грибы нарезают и бланшируют. Подготовленную зелень чеснока нарезают и подвергают замораживанию, желательно медленному. Тофу куттеруют. Перечисленные компоненты смешивают без доступа кислорода с питьевой водой и поваренной солью. Полученную смесь фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared mushrooms are cut and blanched in hot water. Prepared garlic greens are cut and subjected to freezing, preferably slow. Tofu is being cutted. The listed components are mixed without oxygen with drinking water and sodium chloride. The resulting mixture is Packed at the above flow rate of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме питьевой воды, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход грибов соответствует использованию грибов трубчатых, а максимальный соответствует использованию грибов пластинчатых.The consumption of all components except drinking water is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of mushrooms corresponds to the use of tubular mushrooms, and the maximum corresponds to the use of lamellar mushrooms.
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 1 год.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 1 year.
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 2,5·105 и для контрольного 2,1·105 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. She was 2.5 · 10 5 for the experimental product and 2.1 · 10 5 for the control, 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 prescription components, cutting and blanching mushrooms, cutting and freezing garlic greens, chopping tofu, mixing the listed components without oxygen with drinking water and sodium chloride, packing the resulting mixture at the following component consumption, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117817/13A RU2359469C1 (en) | 2008-05-07 | 2008-05-07 | Method of producing preserves "mushrooms and tofu paste" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008117817/13A RU2359469C1 (en) | 2008-05-07 | 2008-05-07 | Method of producing preserves "mushrooms and tofu paste" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2359469C1 true RU2359469C1 (en) | 2009-06-27 |
Family
ID=41026931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008117817/13A RU2359469C1 (en) | 2008-05-07 | 2008-05-07 | Method of producing preserves "mushrooms and tofu paste" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2359469C1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2004111761A (en) * | 2004-04-20 | 2005-10-20 | Кузнецов Александр Геннадьевич (RU) | COMPOSITION FOR PASTE |
| 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 |
-
2008
- 2008-05-07 RU RU2008117817/13A patent/RU2359469C1/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 |
| RU2004111761A (en) * | 2004-04-20 | 2005-10-20 | Кузнецов Александр Геннадьевич (RU) | COMPOSITION FOR PASTE |
Non-Patent Citations (1)
| Title |
|---|
| ДОРОНИНА Ю.А. Целебная соя. - СПб.: Невский проспект, 2000, с.104. * |
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