RU2363253C1 - "tomatoes, tofu and green peas salad" preserve preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: canned food is cooked by tomatoes cutting and blanching, coriander leaves cutting and freezing, fresh green peas freezing, tofu cutting, mixing of listed components with table salt and calcium gluconate under oxygen-free conditions, packing of obtained mixture and mayonnaise, sealing and sterilisation.

EFFECT: improved digestibility as compared to similar pre-cooked foods.

Description

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

There is a method of producing a dietary culinary dish "Tomato Salad with Soy Cheese and Green Peas", which involves preparing the recipe, cutting tofu and tomatoes, chopping cilantro, mixing tofu, tomatoes, canned green peas and table salt, sprinkling mayonnaise and sprinkling with cilantro with the receipt of the finished dish (Sergienko Yu.V. Clinical nutrition for allergies. - M .: Veche, 2005, p.44).

The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.

This result is achieved by the fact that the method for the production of canned "Tomato Salad with Tofu and Green Peas" involves preparing the recipe components, cutting and blanching tomatoes, cutting and freezing cilantro greens, freezing fresh grain green peas, cutting tofu, mixing the listed components without oxygen with sodium chloride and calcium gluconate, packing the resulting mixture and mayonnaise at the following component consumption, parts by weight:

tofu 116.28 tomatoes 523.72 green pea 253.49 green cilantro 72.67 salt 12 calcium gluconate 1.4 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 tomatoes are cut and blanched in hot water. Prepared cilantro greens are cut and subjected to freezing, preferably fast. Prepared fresh grain of green peas is subjected to freezing, preferably slow. Tofu is chopped. The listed components are mixed without oxygen with sodium chloride and calcium gluconate. 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.

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.

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 10.8 · 10 ⁴ and for the control of 6.7 · 10 ^4, respectively.

Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.

Claims (1)

A method for the production of canned food, which includes preparing recipe components, cutting and blanching tomatoes, cutting and freezing cilantro greens, freezing fresh green pea grains, cutting tofu, mixing the above components without oxygen with sodium chloride and calcium gluconate, packing the resulting mixture and mayonnaise at the next flow rate components, parts by weight:
tofu 116.28 tomatoes 523.72 green pea 253.49 green cilantro 72.67 salt 12 calcium gluconate 1.4 mayonnaise before the release of the target product 1000,
sealing and sterilization.