RU2363288C1 - Production method of tinned food "cod and tofu salad" - Google Patents
Production method of tinned food "cod and tofu salad" Download PDFInfo
- Publication number
- RU2363288C1 RU2363288C1 RU2008110321/13A RU2008110321A RU2363288C1 RU 2363288 C1 RU2363288 C1 RU 2363288C1 RU 2008110321/13 A RU2008110321/13 A RU 2008110321/13A RU 2008110321 A RU2008110321 A RU 2008110321A RU 2363288 C1 RU2363288 C1 RU 2363288C1
- Authority
- RU
- Russia
- Prior art keywords
- tofu
- cod
- cutting
- parsley
- mayonnaise
- Prior art date
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013305 food Nutrition 0.000 title abstract description 4
- 240000008415 Lactuca sativa Species 0.000 title description 3
- 235000012045 salad Nutrition 0.000 title description 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 8
- 239000008268 mayonnaise Substances 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 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
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 6
- 239000001354 calcium citrate Substances 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 5
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 235000013324 preserved food Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 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
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000000203 mixture Substances 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
- 206010033546 Pallor Diseases 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
- 238000012856 packing Methods 0.000 claims 1
- 235000019621 digestibility Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241000208317 Petroselinum Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 235000002639 sodium chloride 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
- 241000223782 Ciliophora Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 230000007815 allergy Effects 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
- 235000008216 herbs Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013528 soy cheese 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)
- Preparation Of Fruits And Vegetables (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 трески с соевым сыром", предусматривающий варку и резку филе трески и картофеля, резку тофу и соленых огурцов, измельчение зеленого лука и зелени базилика, петрушки и укропа и смешивание перечисленных компонентов с поваренной солью, майонезом и лимонным соком с получением готового блюда (Сергиенко Ю.В. Лечебное питание при аллергии. М.: Вече, 2005, с.38).A known method of producing a dietary culinary dish "Salad of cod with soy cheese", which includes cooking and cutting fillets of cod and potatoes, cutting tofu and pickles, chopping green onions and green basil, parsley and dill and mixing these components with table salt, mayonnaise and lemon juice to obtain the finished dish (Sergienko Yu.V. Clinical nutrition for allergies. M: Veche, 2005, p. 38).
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 трески с тофу" предусматривает подготовку рецептурных компонентов, резку и бланширование картофеля, резку и замораживание зеленого лука и зелени базилика, петрушки и укропа, резку филе трески, тофу и соленых огурцов, смешивание перечисленных компонентов без доступа кислорода с лимонным соком, поваренной солью и цитратом кальция, фасовку полученной смеси и майонеза при следующем расходе компонентов, мас.ч.:This result is achieved by the fact that the method of producing canned food “Cod Salad with Tofu” involves preparing the recipe, cutting and blanching potatoes, cutting and freezing green onions and green basil, parsley and dill, cutting cod fillet, tofu and pickles, mixing the above components without access of oxygen with lemon juice, sodium chloride and calcium citrate, packaging of the mixture and mayonnaise 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. Подготовленный картофель нарезают и бланшируют. Подготовленные зеленый лук и зелень базилика, петрушки и укропа нарезают и подвергают замораживанию, желательно быстрому. Подготовленные филе трески, тофу и соленые огурцы нарезают. Перечисленные компоненты смешивают без доступа кислорода с лимонным соком, поваренной солью и цитратом кальция. 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 potatoes are cut and blanched in hot water. Prepared green onions and herbs of basil, parsley and dill are cut and subjected to freezing, preferably quick. Prepared cod fillet, tofu and pickles are chopped. The listed components are mixed without oxygen with lemon juice, sodium chloride and calcium citrate. 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. Приведенный в виде интервала расход картофеля 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 mayonnaise, is given taking into account the norms of waste and losses of each type of raw material. The potato 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 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 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 includes preparing the recipe components, cutting and blanching potatoes, cutting and freezing green onions and green basil, parsley and dill, cutting cod fillet, tofu and pickles, mixing these components without oxygen with lemon juice, sodium chloride and citrate calcium, 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 |
|---|---|---|---|
| RU2008110321/13A RU2363288C1 (en) | 2008-03-19 | 2008-03-19 | Production method of tinned food "cod and tofu salad" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008110321/13A RU2363288C1 (en) | 2008-03-19 | 2008-03-19 | Production method of tinned food "cod and tofu salad" |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2363288C1 true RU2363288C1 (en) | 2009-08-10 |
Family
ID=41049351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008110321/13A RU2363288C1 (en) | 2008-03-19 | 2008-03-19 | Production method of tinned food "cod and tofu salad" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2363288C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2520921C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "cod salad with tofu" |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2192139C2 (en) * | 2000-11-03 | 2002-11-10 | Самохин Сергей Борисович | Method of producing soya protein production, mainly, soya cheese |
-
2008
- 2008-03-19 RU RU2008110321/13A patent/RU2363288C1/en active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2192139C2 (en) * | 2000-11-03 | 2002-11-10 | Самохин Сергей Борисович | Method of producing soya protein production, mainly, soya cheese |
Non-Patent Citations (1)
| Title |
|---|
| СЕРГИЕНКО Ю.В. Лечебное питание при аллергии. - М.: Вече, 2005, с.38. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2520921C1 (en) * | 2013-08-27 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "cod salad with tofu" |
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