RU2363274C1 - Production method of canned "rabbit and tomato salad - Google Patents
Production method of canned "rabbit and tomato salad Download PDFInfo
- Publication number
- RU2363274C1 RU2363274C1 RU2008110522/13A RU2008110522A RU2363274C1 RU 2363274 C1 RU2363274 C1 RU 2363274C1 RU 2008110522/13 A RU2008110522/13 A RU 2008110522/13A RU 2008110522 A RU2008110522 A RU 2008110522A RU 2363274 C1 RU2363274 C1 RU 2363274C1
- Authority
- RU
- Russia
- Prior art keywords
- cutting
- rabbit
- tomatoes
- parsley
- vegetable oil
- Prior art date
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 11
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 10
- 235000012045 salad Nutrition 0.000 title claims description 6
- 241000283973 Oryctolagus cuniculus Species 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000013324 preserved food Nutrition 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 5
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 5
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 5
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 238000012856 packing Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 6
- 241000208317 Petroselinum Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- 240000008025 Alternanthera ficoidea Species 0.000 description 1
- 241000223782 Ciliophora Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000010604 prepared salads 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Изобретение относится к технологии производства консервов для диетического питания.The invention relates to a technology for the production of canned food for diet.
Известен способ производства диетического кулинарного блюда "Салат из мяса кролика с помидорами", предусматривающий подготовку рецептурных компонентов, резку томатов, рубку репчатого лука, варку и резку мяса кролика, его смешивание с растительным маслом и тмином, выдержку в холодильнике в течение 1 часа, смешивание с томатами, репчатым луком и поваренной солью, укладку в салатницу и украшение листьями салата и зеленью петрушки с получением готового блюда (Сергиенко Ю.В. Лечебное питание при аллергии. - М.: Вече, 2005, с.95-96).A known method of producing a dietary culinary dish "Salad of rabbit meat with tomatoes", involving the preparation of recipe components, cutting tomatoes, chopping onions, cooking and cutting rabbit meat, mixing it with vegetable oil and caraway seeds, holding in the refrigerator for 1 hour, mixing with tomatoes, onions and table salt, laying in a salad bowl and decorating with lettuce and parsley to obtain the finished dish (Sergienko Yu.V. Clinical nutrition for allergies. - M .: Veche, 2005, p.95-96).
Техническим результатом изобретения является получение новых консервов для диетического питания, обладающих повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.The technical result of the invention is to obtain new canned foods for diet food, with increased digestibility compared to a similar culinary dish.
Этот результат достигается тем, что способ производства консервов "Салат из мяса кролика с помидорами" предусматривает подготовку рецептурных компонентов, резку и бланширование томатов и репчатого лука, резку и замораживание салата и зелени петрушки, резку мяса кролика, смешивание перечисленных компонентов с поваренной солью, глюконатом кальция и тмином, фасовку полученной смеси и растительного масла при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method for the production of canned food "Rabbit meat salad with tomatoes" involves preparing the recipe, cutting and blanching tomatoes and onions, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed ingredients with table salt, gluconate calcium and caraway seeds, packaging the resulting mixture and vegetable oil 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 томаты и репчатый лук нарезают и бланшируют. Подготовленные салат и зелень петрушки нарезают и подвергают замораживанию, желательно быстрому. Подготовленное мясо кролика нарезают. Перечисленные компоненты смешивают без доступа кислорода с поваренной солью, глюконатом кальция и тмином. Полученную смесь и растительное масло фасуют при указанном выше расходе компонентов, герметизируют и стерилизуют с получением целевого продукта.Prescription components are prepared according to traditional technology. Prepared tomatoes and onions are cut and blanched in hot water. Prepared salad and parsley are cut and subjected to freezing, preferably quick. Prepared rabbit meat is cut. The listed components are mixed without oxygen with sodium chloride, calcium gluconate and caraway seeds. The resulting mixture and vegetable oil is Packed at the above consumption of components, sealed and sterilized to obtain the target product.
Расход всех компонентов, кроме растительного масла, приведен с учетом норм отходов и потерь каждого вида сырья. Минимальный расход кролика соответствует использованию тушек I категории, а максимальный соответствует использованию тушек II категории. Приведенный в виде интервала расход репчатого лука 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 vegetable oil is given taking into account the norms of waste and losses of each type of raw material. The minimum consumption of a rabbit corresponds to the use of carcasses of category I, and the maximum corresponds to the use of carcasses of category II. The onion consumption shown in the form of an interval covers its possible change in the shelf life of raw materials and is assumed to be minimum in the second calendar half year, and 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 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 1,3·105 и для контрольного 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 an experimental product of 1.3 · 10 5 and for the control 1 · 10 5, respectively.
Таким образом, предлагаемый способ позволяет получить новые консервы для диетического питания, обладающие повышенной усвояемостью по сравнению с аналогичным кулинарным блюдом.Thus, the proposed method allows you to get new canned food for diet, with increased digestibility compared to a similar culinary dish.
Claims (1)
герметизацию и стерилизацию. A method for the production of canned food, which provides for the preparation of prescription components, cutting and blanching of tomatoes and onions, cutting and freezing lettuce and parsley, cutting rabbit meat, mixing the listed components with table salt, calcium gluconate and caraway seeds, packing the resulting mixture and vegetable oil at the following flow rate components, parts by weight:
sealing and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008110522/13A RU2363274C1 (en) | 2008-03-20 | 2008-03-20 | Production method of canned "rabbit and tomato salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008110522/13A RU2363274C1 (en) | 2008-03-20 | 2008-03-20 | Production method of canned "rabbit and tomato salad |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2363274C1 true RU2363274C1 (en) | 2009-08-10 |
Family
ID=41049339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008110522/13A RU2363274C1 (en) | 2008-03-20 | 2008-03-20 | Production method of canned "rabbit and tomato salad |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2363274C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2511724C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "rabbit salad" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171063C2 (en) * | 1999-08-09 | 2001-07-27 | Кубанский государственный технологический университет | Geriatric product |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| RU2287956C2 (en) * | 2004-09-20 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned snack foods "swallow's nest" |
-
2008
- 2008-03-20 RU RU2008110522/13A patent/RU2363274C1/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171063C2 (en) * | 1999-08-09 | 2001-07-27 | Кубанский государственный технологический университет | Geriatric product |
| RU2219804C1 (en) * | 2002-04-23 | 2003-12-27 | Кубанский государственный технологический университет | Method for preparing of stuffed cabbage rolls |
| RU2287956C2 (en) * | 2004-09-20 | 2006-11-27 | Олег Иванович Квасенков | Method for producing of canned snack foods "swallow's nest" |
Non-Patent Citations (1)
| Title |
|---|
| СЕРГИЕНКО Ю.В. Лечебное питание при аллергии. - М.: Вече, 2005, с.95, 96. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2511724C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "rabbit salad" |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2357559C1 (en) | Method for manufacturing canned fried rabbit with garnish | |
| RU2367211C1 (en) | Method of production of preserved food "shrimp salad" | |
| RU2356271C1 (en) | Method for manufacturing canned food "fried poultry with garnish" | |
| RU2357462C1 (en) | Method for manufacturing canned fried rabbit with garnish | |
| RU2324391C1 (en) | Preparation method of canned salad "izhevsky" | |
| RU2344629C1 (en) | Method of manufacturing canned food "vegetable salad with mushrooms" | |
| RU2363275C1 (en) | Production method of canned "rabbit and pickles salad" | |
| RU2335958C1 (en) | Method of manufacturing canned food "salad with fish and shrimps" | |
| RU2354223C1 (en) | Method of production of preserved food "fish and braised carrots" | |
| RU2363274C1 (en) | Production method of canned "rabbit and tomato salad | |
| RU2346472C1 (en) | "bean, meat and cucumber salad" preserve preparation method | |
| RU2354224C1 (en) | Method for producing tinned food "sardines and vegetables salad" | |
| RU2330580C1 (en) | Method of production of preserved salad "matador" | |
| RU2351214C1 (en) | "isyik-kul" preserves starter preparation method | |
| RU2322827C1 (en) | Method for manufacturing canned food "meat salad with vegetables" | |
| RU2358533C1 (en) | Production method for preserved food "beef and potato salad" | |
| RU2329736C1 (en) | Preserve production process "stolichny" salad | |
| RU2344633C1 (en) | Method of production of preserved food "beans, meat and cucumbers salad" | |
| RU2360446C1 (en) | Production method for preserved food "tomatoes and cucumbers salad with paprica and tofu" | |
| RU2335960C1 (en) | Method of manufacturing canned food "salad with fish and crabs" | |
| RU2347384C1 (en) | Method for manufacturing canned cauliflower salad with sausages | |
| RU2363271C1 (en) | Production method of canned food "rabbit and cauliflower salad" | |
| RU2323629C1 (en) | Production method for preserved food "salad with green beans" | |
| RU2367249C1 (en) | Method of production of preserved food "tomatoes and tofu starter" | |
| RU2349232C1 (en) | Method of manufacturing canned food "beef liver and tomatoes salad" |